CANDIED BACON SHAKE (Bacon-Beamer)
Yield Portion Size
2 slices |
Bacon
|
1 tsp |
Light brown sugar
|
2-1/2 cups |
Vanilla ice cream
|
1/4 cup |
Ice, crushed
|
1 oz | |
1 tbsp | |
1-1/2 oz |
Bourbon
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 224 mg | 22% |
Carbohydrate | 58 g | 19% |
Cholesterol | 84 mg | 28% |
Total Fat | 22 g | 34% |
Iron | 0 mg | 2% |
Potassium | 389 mg | 0% |
Calories | 520 kcal | 26% |
Sodium | 350 mg | 15% |
Protein | 9 g | 18% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 13 g | 64% |
Sugars | 51 g | 5% |
Dietary Fiber | 1 g | 5% |
Vitamin C | 1 mg | 2% |
Vitamin A | 729 iu | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Prepare Bacon: Preheat oven to 400°F.
-
Step 2
Line baking pan with foil. Place bacon on prepared pan and top with brown sugar. Bake in preheated oven 12-14 minutes, until brown and sugar begins to caramelize. Set aside to cool. (Can be prepared up to 8 hours ahead).
-
Step 3
Prepare Drink: Blend ice cream and crushed ice until ice is no longer visible.
-
Step 4
Add J. Hungerford Smith Marshmallow Topping, J. Hungerford Smith Caramel Topping and bourbon. Pulse until blended.
-
Step 5
Break cooled bacon into several pieces, reserving 1 large piece. Add bacon to blender; pulse 4-5 times, leaving bacon slightly chunky.
-
Step 6
Garnish with reserved bacon and serve immediately with a spoon.
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