Recipes
Capri S. Cafaro’s Ice Cream “Baked Potato” with Candied Bacon
Makes 2 “potatoes”
Two types of food are synonymous with Idaho—trout and potatoes. This one-of-a-kind dessert recipe is an ode to the latter. The Ice Cream Baked Potato dates back to the 1960s when a local chef created it for a governor’s banquet and it is still served throughout Idaho to this day. The iconic Gem State dessert has even been enjoyed and featured by Martha Stewart.
Image Credits
Photo by Eve Edelheit
Ingredients
- 4 strips bacon
- 3 tablespoons plus 1 teaspoon light brown sugar
- 4 scoops vanilla ice cream, approximately ½ cup per scoop
- 2 tablespoons cocoa powder
- Whipped cream to garnish
- Green sprinkles to garnish
Method
- For the candied bacon:
- For the “potato”:
- Preheat oven to 400℉.
- Lay strips of bacon on a foil-lined baking sheet.
- Sprinkle light brown sugar evenly over each strip of bacon.
- Bake for 12-16 minutes, until dark brown. Flip the bacon strips 6 minutes into baking. Ensure both sides of the bacon are amply covered with the melted brown sugar.
- Remove from oven and cool.
- Finely chop bacon. Set aside.
- Prepare 2 pieces of plastic wrap, sized so that each one can wrap around 2 scoops of ice cream.
- Place 2 scoops of ice cream in a row on the plastic wrap. Wrap the scoops completely and press into a potato shape. Repeat this step with the remaining ice cream scoops.
- Freeze until firm, approximately 2 hours.
- Pour cocoa powder into a shallow bowl.
- Roll each “potato” in the cocoa powder one at a time, ensuring the ice cream is fully coated. (Place each coated potato in the freezer as you make them to ensure they do not melt.)
- When ready to serve, cut a slit in the top of each potato and fill with whipped cream to look like sour cream.
- Top with candied bacon crumbles and green sprinkles to garnish.
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Reprinted with permission fromUnited We Eat: 50 Great American Dishes To Bring Us All Together by Capri S. Cafaro
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