Blueberry muffin ice cream

    5 hours 15 min

    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
    3 people made this

    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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