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    Home » Recipes » Blog

    Vegemite Ice Cream, French Toast & Honey Bacon

    January 22, 2015 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    Vegemite on toast would have to be one of the most popular breakfast dishes eaten by Australians. Diehard fans won’t even leave the country without a trusty jar of the black smelly stuff.

    This Australia Day, why not take humble Vegemite and toast up a notch with my recipe for Vegemite ice cream, French toast and honey bacon for breakfast?

    Vegemite Ice Cream Recipe | www.bellyrumbles.com

    Australians generally fall into two camps over this thick yeasty spread. We either love it or hate it. I was part of the ‘hate it with all that I have’ camp for many years. Believe it or not I have QANTAS to thank for my liking of Vegemite.

    Vegemite Ice Cream Recipe | www.bellyrumbles.com

    Before the QANTAS Club in Sydney upgraded their breakfast options, by offering pancake makers and sandwich presses to customers, it was pretty slim pickings for morning flyers. You had a choice of toast with jam or vegemite, as well as fruit and cereal. I’m a girl who craves savoury over sweet, and would have given my right arm for a miserable slice of cheese to put on my toast. But sadly it wasn’t to be. Instead I would grab some toast, slather it with lots of butter, and then scrape the teeniest amount of Vegemite on top for a savoury breakfast fix.

    Vegemite Ice Cream Recipe | www.bellyrumbles.com
    Vegemite Ice Cream Recipe | www.bellyrumbles.com

    Now I can imagine that most of you reading this are again falling into two camps over this ice cream. Camp one “OMG Sara is brilliant” and camp two exclaiming, “She’s nuts, how disgusting, blerff”.

    Let me assure you that this ice cream is brilliant. It smells like Vegemite, but taste wise it hints at it. On tasting there is a sweet and savoury dance being performed on your taste buds. Place it on thick slices of eggy French toast with a side order of honey candied bacon, and you have a wonderful collection of tastes that marry extremely well together. The holy trinity of salty, sweet and savoury.

    Vegemite Ice Cream Recipe | www.bellyrumbles.com

    Both Josh and Mac fall into the “I hate Vegemite with a vengeance, where’s Bruce Willis to sort this situation out” group. After force feeding them both the ice cream they were surprised to find out that they both really enjoyed it. If you follow me on instagram you may have seen Sally happily scoffing a bowl of it as well after the photo shoot.

    Printable Recipe

    Vegemite Ice Cream, French Toast and Honey Bacon

    Recipe Author: Sara McCleary
    You can't get any more Aussie than Vegemite Ice Cream! Teamed with French toast and honey bacon, this is the ultimate Australian breakfast.
    Print Recipe Pin Recipe Save RecipeSaved!
    Course Breakfast, Ice Cream &amp
    Servings 10
    Calories 261 kcal

    Ingredients

    Vegemite Ice Cream

    • 300 ml cream
    • 300 ml light milk
    • 115 grams caster sugar
    • 3 egg yolks
    • 7 grams / 1 level teaspoon Vegemite

    French Toast

    • 1 loaf of white bread not sliced
    • 4 eggs
    • 350 ml milk
    • 5 grams / 2 teaspoons vanilla bean paste
    • butter for frying

    Honey Bacon

    • 6 slices shortcut bacon rind removed
    • 20 grams / 1 tablespoon brown sugar
    • 25 ml honey

    Instructions
     

    Vegemite Ice Cream

    • Place milk, cream and half the caster sugar in a heavy base saucepan and place over a low heat. Stir continuously until the sugar has dissolved. Increase temperature and heat mixture until it is just about to boil. Remove from the heat and set aside
    • Place rest of the sugar and egg yolks in a medium bowl. Beat with a hand mixer until thick and pale in colour. The mixture will fall in thick ribbons when it is done.
    • Mix a small amount of the cream mixture into the eggs and sugar. Continue to add the cream mixture slowly, mixing continuously until all incorporated.
    • Place vegemite in a very small bowl and add a tablespoon of cream/egg mixture. Mix until smooth and incorporated, add a little more of the mixture and incorporate. Once this is done add the vegemite mix to the main bowl.
    • Pour mixture back into your saucepan and return to the stove on a low heat. Continue to cook mixture over a low heat (about 10 minutes), until custard is thick enough to coast the back of your spoon. When you drag your finger across the spoon you the custard should stay in place. Be very careful not to boil your custard mixture.
    • Leave to cool and chill in fridge overnight. Follow ice cream maker’s instructions on churning your ice cream. In my machine it takes 20 minutes. Place churned ice cream in a freezer safe container and store in the freezer until ready to use.

    French Toast

    • In a large bowl mix eggs, milk and vanilla, set aside.
    • Cut crust off the loaf of bread and then cut loaf into 3cm slices.
    • In a non stick fry pan melt a tablespoon of butter over low heat. Dip two pieces of sliced bread in egg/milk mixture, coating very well. Drain off excess and place in fry pan. Cook over medium low heat until golden on all sides. Repeat with remaining slices of bread.

    Honey Bacon

    • In a non stick pan fry bacon until well cooked on both sides. Remove bacon from pan and set aside.
    • Remove pan from heat and deglaze with a couple of tablespoons of water. Add brown sugar and honey to the pan and return to the heat. Mix until sugar has dissolved, then add bacon back to the pan.
    • Continue to cook bacon on low/medium heat until well coated with honey mixture and mixture has become thick and sticky. Remove from pan and place on non stick baking paper until needed.

    Nutrition

    Calories: 261kcalCarbohydrates: 20gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 168mgSodium: 104mgPotassium: 98mgSugar: 17gVitamin A: 670IUVitamin C: 0.2mgCalcium: 84mgIron: 0.5mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    Of course you could make maple bacon to go with this dish. As maple Syrup is a Northern American staple, I wanted to use true blue Aussie honey instead.

    If you are a Vegemite fan, you will enjoy the ice cream as it is, scooped into a bowl or cone. Not so much a fan? Make a batch up in any case for the fun factor, but definitely eat it with the toast and bacon, you will be amazed how well they all go together.

    What would be the strangest flavour ice cream you have tried?

    Sara xxx

    Vegemite Ice Cream Recipe | www.bellyrumbles.com
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    Reader Interactions

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      Recipe Rating




    1. Sue R

      January 23, 2018 at 7:38 pm

      I love the sound of the ice cream very much but wonder if it'd be enough to sway me to liking French toast. I have no idea why I don't fancy it. Great idea! Have a great Australia day 🙂

      Reply
    2. Cheryl

      December 07, 2017 at 1:58 am

      Please help me with the necessary conversion of this recipe for use in the USA. My husband (Australian) is pining for this recipe, and I've figured it all out except for the 7 grams of Vegemite -- only one of the most important ingredients after all! -- It would be great if you could answer directly to my e-mail address as I've only managed to find your site by searching for the ice cream specifically..., I'm not a regular follower. -- Thanks so much!

      Reply
      • Sara

        December 13, 2017 at 12:19 am

        Hi Cheryl

        Apologies for the delay in getting back to you, I had to go purchase some Vegemite! I have weighed 7gms and measured it for you (and future readers!). 7grams equals approximately one level teaspoon.

        Cheers Sara

        Reply
    3. auds

      March 26, 2017 at 3:51 pm

      What is light milk? Low fat?

      Reply
      • Sara

        March 27, 2017 at 2:20 pm

        Light milk in Australia is lower in fat than full cream milk, but not skim milk. Skim milk is a really low fat milk. Hope this helps.

        Reply
    4. Helen | Grab Your Fork

      February 12, 2015 at 12:19 pm

      This sounds crazy awesome. Love the idea of adding salty ice cream to french toast and bacon!

      Reply
      • Sara

        February 16, 2015 at 12:59 am

        Thanks Helen, the flavour combination worked really well, I was so happy with this recipe.

        Reply
    5. Claire

      February 02, 2015 at 9:06 am

      I couldn't resist clicking on this page because my friend, who's Aussie, always talks about vegemite whenever we reminisce about our younger days. I've never tasted it but what you've put together looks really enticing.

      Reply
      • Sara

        February 11, 2015 at 11:26 am

        My USA friend nearly didn't talk to me again after I gave her a jar when I last visited her. She pulls it out to freak visitors out, really doesn't like the stuff.

        Reply
    6. john | heneedsfood

      February 01, 2015 at 8:44 pm

      I think this is one of those "You'll only know once you've tried it moments" And quite frankly, I really want to try it!

      Reply
      • Sara

        February 11, 2015 at 11:21 am

        Definitely worth a try, should of FedX'd some over to you

        Reply
    7. Sarah

      February 01, 2015 at 8:06 am

      That looks so beautiful and creative - I love it!!!

      I used to hate vegimite too, until I tried a cheesymite scroll from Bakers Delight. From then on, I was hooked!

      Reply
      • Sara

        February 11, 2015 at 11:10 am

        Thanks so much Sarah, funny how eating it in a different way or in desperation alters how we feel about good ol Vegemite.

        Reply
    8. Choc Chip Uru

      January 24, 2015 at 9:55 am

      Vegemite ice cream? That is genius indeed!

      Cheers
      Choc Chip Uru

      Reply
      • Sara

        January 25, 2015 at 11:19 am

        Thanks Choc chip

        Reply
    9. Padaek

      January 24, 2015 at 1:20 am

      I couldn't believe my eyes when I first saw this Instagram. I just had to read about it and see it in detail. It looks and sounds amazing! I love Vegemite, and the idea of turning it into a classic Australian summer ice-cream is brilliant! Can't wait to try this.

      Reply
      • Sara

        January 25, 2015 at 11:19 am

        Thanks Padaek, hope you like it when you try it.

        Reply
    10. Lizzy (Good Things)

      January 23, 2015 at 10:24 pm

      Sounds interesting... brilliant AND blergh! 🙂

      Reply
      • Sara

        January 25, 2015 at 11:18 am

        Hehehe thanks, actually not that bad. As I'm only an occasional vegemite eater, not a massive fan, I was surprised how good the ice cream turned out.

        Reply
    11. THE HUNGRY MUM

      January 23, 2015 at 10:05 pm

      Clever clogs! Sweet and salty - I imagine this would be delish (I am 100 pc a Vegeemite kid). And that french toast - pfwwaaaar.

      Reply
      • Sara

        January 25, 2015 at 11:16 am

        I don't think I could make french toast any other way again. Love the thick slices.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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