Blueberry muffin ice cream recipe

  • Serves 20
  • 15mins to prepare and 300mins to freeze
  • 251 calories / serving
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In a bowl, combine the condensed milk, cinnamon and the vanilla extract.

In a separate bowl, whisk the cream until soft peaks form. Fold into the milk mixture, along with the crumbled muffins.

Pour the mixture into a freezer–proof lidded container and swirl through the jam. Freeze for at least 5 hours or overnight. Serve in cones with some extra blueberries, if you like. 


  • Ingredients

  • For the filling

  • 1 x 397g tin condensed milk
  • 1 tsp ground cinnamon
  • 2tsp vanilla extract
  • 600ml (1pt) double cream
  • 2 blueberry muffins, crumbled
  • 4tbsp blueberry jam
  • blueberries, to serve
  • Energy 1040kj 251kcal 13%
  • Fat 19g 27%
  • Saturates 12g 60%
  • Sugars 15g 17%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 16.4g Protein 2.6g Fibre 0.1g


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