Blueberry muffin ice cream

Blueberry muffin ice cream


2 people made this

About this recipe: This delightfully creamy blueberry muffin ice cream is easy to make with no ice cream maker required. Serve in cones with some extra blueberries, if you like.

Hertfordshire, England, UK
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Serves: 20 

  • 1 (397g) tin condensed milk
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 600ml (1 pt) double cream
  • 2 blueberry muffins, crumbled
  • 4 tablespoons blueberry jam
  • blueberries, to serve

Prep:15min  ›  Extra time:5hr freezing  ›  Ready in:5hr15min 

  1. In a bowl, combine the condensed milk, cinnamon and the vanilla extract.
  2. In a separate bowl, whisk the cream until soft peaks form. Fold into the milk mixture, along with the crumbled muffins.
  3. Pour the mixture into a freezer–proof lidded container and swirl through the jam. Freeze for at least 5 hours or overnight.

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