Coconut Rum Ice Cream Topped with Jerk Candied Bacon

Brithany NeathDecember 8, 2024

Why settle for ordinary desserts? You can create a masterpiece that dazzles your taste buds and imagination. Coconut Rum Ice Cream with Jerk Candied Bacon is a unique dessert. It’s a Jamaican-inspired treat. It combines creamy, tropical ice cream with smoky, spicy, sweet bacon. This fusion is a showstopper for parties and special occasions. It’s also perfect for when you want to treat yourself to something unforgettable.

Full recipe card is at the bottom of this post.

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The History Behind the Flavors

The roots of this dessert lie in Jamaica’s rich culinary heritage. Coconut is a staple in Jamaican cuisine. It is used in everything from curries to desserts.

Rum, known as “Jamaica’s spirit,” has a storied history. It is tied to the island’s sugarcane industry, dating back to the 17th century. Meanwhile, jerk seasoning is a spice blend.

It combines allspice, Scotch bonnet peppers, and other aromatics. It originated with the Maroons, who developed it to season and preserve meat.

This dessert honors those elements. It blends coconut’s creaminess and rum’s warmth.

Then, it adds the bold, smoky sweetness of jerk-seasoned bacon.

It modernly reinterprets traditional flavors. It tells a story of Jamaica’s vibrant culture and culinary innovation.

Ingredients for Coconut Rum Ice Cream Topped with Jerk Candied Bacon

• Coconut Rum Cream: Adds a rich, tropical flavor and a subtle kick of rum that enhances the overall creaminess of the ice cream.
• Heavy whipping cream: Provides the base for the ice cream, ensuring a smooth and luscious texture.
• Vanilla extract: Enhances the natural sweetness and rounds out the flavor profile.
• Coconut condensed milk: Acts as the sweetener and helps create a creamy consistency without the need for an ice cream maker.
• Nutmeg: Adds a warm, earthy spice that complements the coconut and rum.
• Salt: Balances the sweetness and enhances the flavors of the other ingredients.

For the Jerk Candied Bacon:

• Thick-cut bacon: Serves as the savory base, offering a crispy and smoky texture.
• Brown sugar: Caramelizes during cooking, creating a sweet glaze that pairs beautifully with the jerk spices.
• Jerk seasoning: Brings a bold, spicy-sweet flavor that is quintessentially Jamaican.

How to Make Coconut Rum Ice Cream Topped with Jerk Candied Bacon

1. Chill your tools: Place the mixing bowl and whisk attachment in the freezer for 15-20 minutes to ensure they’re cold.
2. Whip the cream: In a chilled metal bowl, use a hand-held mixer or stand mixer to beat the heavy whipping cream until soft peaks form.
3. Combine the ingredients: Gently fold in the coconut condensed milk, coconut rum cream, vanilla extract, nutmeg, and salt. Be careful not to deflate the whipped cream.
4. Freeze: Transfer the mixture to an airtight container, cover, and freeze for at least 6 hours or until firm. For best results, freeze overnight.

Making the Jerk Candied Bacon:

1. Preheat oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a wire rack.
2. Prepare the bacon: In a small bowl, mix brown sugar, jerk seasoning, and cayenne pepper. Coat both sides of each bacon slice with the mixture.
3. Bake: Arrange the bacon slices on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway, until caramelized and crispy.
4. Cool: Let the bacon cool on a wire rack. Once cool, chop into bite-sized pieces or leave whole for garnish.

Assembling the Dessert

1. Scoop the Coconut Rum Ice Cream into bowls or dessert glasses.
2. Sprinkle or layer the Jerk Candied Bacon on top. For an extra flair, drizzle some melted caramel or a dash of rum over the bacon.
3. Serve immediately and enjoy!

Tips for Success

• Choose Quality Ingredients: Use full-fat coconut milk and heavy cream for the richest, creamiest texture.
• Don’t Skip the Chill: Chilling your mixing bowl and tools ensures the whipped cream holds its shape.
• Monitor the Bacon: Keep a close eye on the bacon while baking to avoid burning the sugar glaze.
• Custom Spice Levels: Adjust the jerk seasoning and cayenne to your preferred heat level.
• Storage Tip: Store leftover ice cream in an airtight container. Press plastic wrap directly onto the surface to prevent ice crystals.

Why This Recipe Works

The Coconut Rum Ice Cream is velvety smooth. It is perfectly balanced by the smoky, spicy-sweet crunch of the Jerk Candied Bacon. The rum in the ice cream boosts the coconut flavor. It also makes it softer and easy to scoop from the freezer. Meanwhile, the bacon’s jerk seasoning adds a twist. It turns this dessert into a gourmet experience.

Serving Suggestions

• Pair with Cocktails: Serve with a Jamaican rum punch or a pina colada for a cohesive tropical theme.
• Make It a Sundae: Add whipped cream, toasted coconut flakes, or even a sprinkle of nutmeg.
• Experiment with Bacon: Try different jerk seasoning blends or add a hint of maple syrup for another layer of flavor.

A Dessert Worth Sharing

Coconut Rum Ice Cream with Jerk Candied Bacon is more than a dessert. It’s a conversation starter and a celebration of Jamaican flavors. You’ll want to make it again and again. This dish will leave your guests craving more. It’s perfect for a summer barbecue or the festive season family dinner. Try it today and experience the magic of this island-inspired creation!

Frequently Asked Questions

Can I make this dessert alcohol-free? 

Absolutely! Simply omit the rum from the ice cream. You can add a teaspoon of coconut extract to amplify the flavor instead.

What if I don’t have an ice cream maker?

This no-churn recipe is perfect for those without an ice cream maker. Just follow the instructions for whipping the cream and freezing the mixture.

How long does the Jerk Candied Bacon last?

Store leftovers in an airtight container. At room temperature, they last 2 days. In the fridge, they last a week.

Can I use store-bought ice cream instead? 

Yes, you can save time. Use high-quality coconut ice cream. Just add the rum and bacon toppings.

More Ice Cream Recipes

Jamaican Rummy Nut Ice Cream

Jamaican Dragon Stout Ice Cream

“Whoever eats My flesh and drinks My blood has eternal life, and I will raise him up at the last day.” John 6:54

Wisdom

Gods word is the best food and drink that we have ever tasted. His word is sweet to the taste but bitter to the soul. It corrects you, convicts you, teaches you, makes you laugh, feel sorrow, joy and peace all at the same time. His word is so powerful and true.

That’s why our slogan is taste and see that the LORD is good, because He is good and his mercy endures forever. His word gives us life for it is the beginning of wisdom knowledge and understanding of who He is and what he has done for us.

That’s why it is important for us to Read His word daily, so that on that day he will raise us up and we will all ascend into heaven. He will wipe away all our tears and take away all our pain and suffering. Oh taste and see that the LORD is good!

Coconut Rum Ice Cream Topped with Jerk Candied Bacon

Why settle for ordinary desserts? You can create a masterpiece that dazzles your taste buds and imagination. Coconut Rum Ice Cream with Jerk Candied Bacon is a unique dessert. It's a Jamaican-inspired treat. It combines creamy, tropical ice cream with smoky, spicy, sweet bacon. This fusion is a showstopper for parties and special occasions. It's also perfect for when you want to treat yourself to something unforgettable.

2.87 from 44 votes

Print Pin Rate

Course: Dessert

Cuisine: Caribbean, Jamaican

Keyword: cream soda ice cream recipe, homemade ice cream, jamaican coconut rum cream ice cream

Prep Time: 15 minutes minutes

Freeze Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 8

Calories: 3625kcal

Author: Jerk Tavern

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Ingredients

For the Coconut Rum Ice Cream

• 1 cup Coconut Rum Cream (or any coconut rum cream you can find)
• 3 cups heavy whipping cream
• 2 tablespoons vanilla extract
• 1 can coconut condensed milk
• ½ teaspoon nutmeg
• 1 pinch salt

For the Jerk Candied Bacon

• 6 slices thick-cut bacon
• ¼ cup brown sugar
• ½ teaspoon jerk seasoning
• ¼ teaspoon cayenne pepper (optional for extra heat)

Instructions

• Chill your tools: Place the mixing bowl and whisk attachment in the freezer for 15-20 minutes to ensure they’re cold.
• Whip the cream: In a chilled metal bowl, use a hand-held mixer or stand mixer to beat the heavy whipping cream until soft peaks form.
• Combine the ingredients: Gently fold in the coconut condensed milk, coconut rum cream, vanilla extract, nutmeg, and salt. Be careful not to deflate the whipped cream.
• Freeze: Transfer the mixture to an airtight container, cover, and freeze for at least 6 hours or until firm. For best results, freeze overnight.

Making the Jerk Candied Bacon:

• Preheat oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a wire rack.
• Prepare the bacon: In a small bowl, mix brown sugar, jerk seasoning, and cayenne pepper. Coat both sides of each bacon slice with the mixture.
• Bake: Arrange the bacon slices on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway, until caramelized and crispy.
• Cool: Let the bacon cool on a wire rack. Once cool, chop into bite-sized pieces or leave whole for garnish.

Assembling the Dessert

• Scoop the Coconut Rum Ice Cream into bowls or dessert glasses.
• Sprinkle or layer the Jerk Candied Bacon on top. For an extra flair, drizzle some melted caramel or a dash of rum over the bacon.
• Serve immediately and enjoy the symphony of flavors!

Nutrition

Serving: 8g | Calories: 3625kcal | Carbohydrates: 82g | Protein: 49g | Fat: 344g | Saturated Fat: 193g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 103g | Trans Fat: 0.3g | Cholesterol: 951mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 1g | Sugar: 78g | Vitamin A: 11083IU | Vitamin C: 5mg | Calcium: 538mg | Iron: 2mg

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Brithany Neath

Brithany Neath is the cook, recipe developer and voice behind Jerk Tavern, the Jamaican and Caribbean food blog she runs with her husband Rackesh from their Florida kitchen. Over five years they have published more than 300 original recipes — jerk chicken, oxtail, curry goat, rice and peas, homemade sauces from scratch and Caribbean fusion dishes — every one cooked, photographed and written by the two of them. Their work has been featured in the Jamaican Gleaner and Jamaican Eats Magazine, and Brithany is a Pinterest Golden Recipe winner with Food52.

Brithany Neath

Brithany Neath is the cook, recipe developer and voice behind Jerk Tavern, the Jamaican and Caribbean food blog she runs with her husband Rackesh from their Florida kitchen. Over five years they have published more than 300 original recipes — jerk chicken, oxtail, curry goat, rice and peas, homemade sauces from scratch and Caribbean fusion dishes — every one cooked, photographed and written by the two of them. Their work has been featured in the Jamaican Gleaner and Jamaican Eats Magazine, and Brithany is a Pinterest Golden Recipe winner with Food52.