Smoked Maple-Bacon & Bourbon Ice Cream Sandwich
between Two Brown-Butter Chocolate Chip Cookies
This is the one you didn’t know you needed until right now. House-made ice cream base gets slow-smoked over cherry wood, folded with candied heritage bacon, and rippled with a 10-year bourbon reduction. The ice cream is then pressed between two thick, chewy brown-butter chocolate chip cookies that are still warm from the oven. It’s breakfast, dessert, and Saturday night all in one bite.
Serves 8 big sandwiches
Active time: 3 hours | Total time: 3 days plus 10-day infusion
Dosage: 18 mg THC per sandwich (144 mg total in the ice cream)
Infusion (start 10–12 days early)
Decarboxylation
4.1 g cannabis flower @ 22 % THC
Grind medium, decarb 240 °F for 40 minutes, cool in the oven.
Infused brown butter (makes 2 sticks + a little extra, exactly 144 mg usable THC)
2 lb highest-quality unsalted butter
4.1 g decarbed flower
1 tsp sunflower lecithin granules
Brown 1 lb of the butter to dark noisette, add the second pound cold to stop the cooking. Pour everything into a big mason jar with the lecithin and weed. Water-bath at 185 °F for exactly 2 hours, stirring every 20 minutes. Strain hot through cheesecloth + coffee filter. Chill solid. You now have the most evil brown butter on the planet.
Ice cream base
2½ cups whole milk
2 cups heavy cream
1 cup dark maple syrup (Grade B or “very dark”)
¾ cup granulated sugar
8 large egg yolks
½ tsp fine sea salt
½ cup 10-year bourbon, reduced to 3 tbsp
All the infused brown butter, melted
Whisk yolks and sugar until pale. Heat milk, cream, maple, and salt to just under a boil. Temper into yolks, return to pot, cook to 182 °F stirring constantly. Remove from heat, whisk in melted infused brown butter and reduced bourbon. Chill overnight.
Candied smoked bacon
1 lb thick-cut heritage bacon
½ cup dark brown sugar
2 tbsp bourbon from the bottle
Lay bacon on a rack, paint both sides with bourbon, pack in brown sugar. Cold-smoke over cherry wood 45 minutes at 150 °F or lower. Bake 350 °F 12–15 minutes until lacquered. Cool, chop fine.
Cookies (makes 16 big ones – you need 16 perfect ones)
2 sticks unsalted butter, browned and cooled
1 cup dark brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla
2¼ cups all-purpose flour
1 tsp baking soda
1 tsp flaky sea salt
2 cups 60 % dark chocolate chunks
Standard creaming method: beat browned butter with sugars, add eggs and vanilla, fold in dry, add chocolate. Scoop 3-oz balls, chill 1 hour. Bake 350 °F 11–13 minutes until edges are set but centers are still soft. Cool 5 minutes on tray.
Finish
Churn the chilled base in your ice cream machine until thick. Fold in all the candied bacon. Pack into a 9×13 pan lined with parchment, freeze 4 hours until firm.
Cut into 8 perfect rectangles. Sandwich each slab between two still-warm cookies. Wrap individually in parchment, freeze again 30 minutes so they hold together.
Serve straight from the freezer or let soften 5 minutes for maximum goo.
18 mg THC per monster sandwich.