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Homemade bacon milkshake

Bacon in a milkshake. Boom.

By Kitchen Report / March 1, 2012

A milkshake with the flavors of salty bacon, sweet maple syrup, smokey toasted walnuts, and rich vanilla bean ice cream.

Kitchen Report


A bacon milkshake, you may have heard by now, is not a bacon-fueled hoax but an actual drink. It’s kind of an “in the know” thing, because you have to ask for it by name at Jack in the Box restaurants since they don’t feature it on their menus.

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Kendra Nordin

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We got curious about this at and immediately began researching this latest fast-food fad. It turns out the Jack in the Box “bacon milkshake” actually contains no bacon. Big surprise.

As appetizing as this sounds, we couldn’t do our own taste test because the closest Jack in the Box is more than 900 miles away. I got to thinking, if Jack in the Box was using fake syrup flavoring, what would the real thing taste like?

So I conducted a few experiments and tested them out on my friends. To our surprise, a homemade bacon milkshake is actually quite delicious!

If you can get past the initial – ew – factor when you imagine bacon swimming around in ice cream, you really can’t lose with the flavors of salty bacon, sweet maple syrup, smokey toasted walnuts, and rich vanilla bean ice cream.

Bottoms up!

Homemade bacon milkshake
Serves 2

4-6 pieces of bacon (depending on your bacon threshold), cooked
1/4 cup walnuts, toasted
6-7 scoops of vanilla bean ice cream
1/8 cup maple syrup
1/2 cup milk

Cook bacon in a frying pan on the stove top until good and crispy. Drain on a paper-towel covered plate and allow to cool. In a clean pan or a toaster oven, toast the walnuts.

In a food processor, grind the bacon and walnuts together until fine.

In a blender, combine bacon, walnuts, ice cream, maple syrup, and milk and blend until smooth. You may want to adjust the milk and/or ice cream to satisfy your shake-thickness preference.

Divide into two tall glasses, insert a straw into each glass, and serve immediately.

Related posts: Bacon and Blue Cheese Tartine

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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