Chocolate Covered Idaho Potato & Bacon Sundaes


  • 20 ounces vanilla ice cream, softened
  • 1 pound bacon
  • ½ cup maple syrup
  • ½ cup brown sugar
  • ¼ cup malt powder
  • 1 cup chocolate covered Idaho potato chips, prepared
  • ½ cup Idahoan Instant Idaho Potato Flakes
  • 3 whole eggs
  • 2 egg whites
  • 1 teaspoon salt 
  • 2 ounces sugar
  • 1 ½ cups all purpose flour
  • 1 ounce milk 
  • 3 ounce butter, melted
  • 2 tablespoons togarashi
  • 1 tablespoon pink salt


  1. Start by softening the vanilla ice cream. 
  2. While the ice cream is softening, candy the bacon by cutting it into lardons and render in a large sauce pan until its cooked about half way. Drain off the fat and add the maple syrup and brown sugar to the pan. Toss until evenly coated and transfer to a baking tray lined with a silpat. Bake at 375°F for about 15 minutes until the bacon is candied. Remove from the oven and toss with malted milk powder. Cool and reserve until needed.
  3. For the Idaho potato sugar cone, combine eggs, egg whites, salt, sugar, all purpose flour, Idahoan Instant Potato Flakes, milk, and melted butter in a mixing bowl. Stir until smooth.
  4. Bake on a sugar cone waffle iron set to 325°F until golden brown. Allow to cool and then crumble until coarsely ground.
  5. Next add the malt candied bacon and crushed chocolate covered Idaho Potato chips to the softened vanilla ice cream base. Paddle until the inclusions are evenly distributed. Do not to allow the ice cream to melt. Once the inclusions are evenly distributed return to the freezer and allow to set until firm.
  6. To serve, scoop the vanilla ice cream into a cup or bowl and top with candied bacon, crushed potato chips, togarashi, pink salt, and crushed Idaho potato waffle cone pieces.
  7. Serve immediately.
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Yield: 10 pieces

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