This Blueberry Muffin Ice Cream is no-churn. It is soft, creamy and utterly moreish! It is filled with Blueberry conserve and blueberry muffin pieces.

The weather finally seems to have picked up here and this Blueberry Muffin Ice Cream is the perfect way to cool down. It is creamy, sweet and the best ice cream I have ever tasted, in my life!

If you haven’t made no-churn ice cream before, it is relatively simple, this one only has six ingredients. Six ingredients to make this incredible treat.

How to Make Blueberry Muffin Ice Cream

This recipe combines two of the best treats, Ice Cream and Blueberry Muffins and it is honestly so easy to make.

To make the base of this Ice Cream you need to whip together condensed milk and double cream. You need to use full-fat condensed milk for this recipe, I used Carnations Condensed Milk. You can’t swap it out for evaporated milk. I whipped the two together until they formed soft peaks. It might take a few minutes for this to happen.

If you are a bit apprehensive about mixing the two together, you could whip the double cream up on its own until it forms stiff peaks and then fold it through the condensed milk.

With both ingredients whipped together, the mixture should hold its own shape. Now you need to add the caster sugar. This just adds some extra sweetness and Vanilla Extract.

Related Recipes

Raspberry Ripple Ice Cream

Nutella Ice Cream

Millionaire Muffins

If you stop here, you essentially have vanilla ice cream. You could easily pop this into your container and freeze it as is!

To make the ice cream Blueberry Muffin flavoured, however, add a small amount of the cream mixture to your tin. I used a 2lb loaf tin. I found it the perfect size, but you could use an old clean ice cream tub or some Tupperware. So long as it is freezer safe.

Swirl through some blueberry conserve. I found it easier to spoon 2-3 tablespoons randomly over the cream mixture and then using a skewer swirl it through. Now crush up a muffin and sprinkle over the top. Repeat this until all the cream mixture is used up.

I split the cream mixture into four and had four layers of ice cream, conserve and muffin.

If you are using a loaf tin, wrap the ice cream with cling film and pop it into the freezer. If you are using Tupperware or an old ice cream tub cover with the lid and pop it into the freezer until the ice cream has frozen.

Alternatives

You could also add fresh or frozen blueberries to the mixture too. You can either fold them through after you add the sugar and vanilla. Or sprinkle over the top of each layer like the muffins.

This recipe would also work with any other flavour of muffins. Why not try chocolate chip muffins and sprinkle over some chocolate chips instead of blueberry conserve.

Equipment

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

Pin it For Later!

If you do have any questions about this Blueberry Muffin Ice Cream recipe or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.

Print Recipe

5 from 1 vote