Blueberry Muffin Ice Cream

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.

Servings: 12 Servings

Author: Sarah Mark

Prep Time
35 minutes

Cook Time
5 hours

Total Time
5 hours, 35 minutes

Course:

Dessert

Cuisine:

Ice Cream

Keywords:

🧂 Ingredients

550 ml Double Cream
396 g Condensed Milk

(1 tin)
75 g Caster Sugar
1 tsp Vanilla Extract
150 g Blueberry Conserve
2-3 Blueberry Muffins

Instructions

1 Add the double cream and condensed milk to a large bowl and whisk on a medium
speed until it starts to thicken.
2 Once the mixture has thickened add the caster sugar and vanilla extract and mix
again.
3 Pour 1/4 of the ice cream mixture into the loaf tin and add 2-3tbsp of blueberry
conserve.
4 Then using a skewer, swirl it into the cream mixture.
5 Crush up half of a muffin and sprinkle over the top.
6 Repeat steps 3-5 until you have used up all the cream mixture, blueberry
conserve and muffins.
7 Wrap the tin in clingfilm or pop the lid onto the container and put it into the
freezer for 4-5 hours or until completely set.