Monday 30 September 2013

No-churn blueberry muffin ice cream

This has been a long time coming; for some reason I've just got out of the groove of things. I made this about three weeks ago; let me set the scene for you. It was a thursday, about 9 o'clock, I was up showered and already hot from running round the house, the sun was beaming down, there was not a cloud in the sky with temperatures expected to hit 30 degrees later that day. I walked through the kitchen and out of the corner of my eye spotted a tin of muffins longing to be eaten from the day before. With a little time to spare before meeting a friend, I decided to whip up some ice cream; how appropriate for the climate.

Two days later it was raining and for a week we were living with permanent grey skies, constant drizzle and the occasional downpour. I sort of took a mini holiday/sick week and pretty much spent the last week watching tv series with my laptop on my lap staring at a blank screen; bloggers block? Although I guess it was more lack of concentration than anything else. So here I am on a sunday evening writing this while my bed sheets dry with a coffee and film on standby as a reward for my spectacular efforts.

I guess this recipe is not quite so suitable now the season has changed, but I have always preferred my ice cream in winter; there's just something about the cold, eating ice cream and burying yourself in a sea of blankets. But if you're a warm weather ice cream lover, which I suppose most people are, just curl up by the fire and eat it, it's almost like it's summer again...right? You're just a little bit closer to the "sun".

When I said i whipped this up I wasn't kidding; I think it takes more time getting the ingredients out than it does to make this.

You will need:
1 tin (397g) condensed milk
1 tsp ground cinnamon
2 tsp vanilla extract
600 ml (1pt) double cream
2 blueberry muffins
4-6 tbsp blueberry jam

In a bowl mix together the condensed milk, cinnamon and vanilla extract.
In a separate bowl whisk the cream until soft peaks form.
Crumble your blueberry muffins, you can use my recipe here
Fold the muffin crumbs and the milk mixture into the cream until evenly combined.
Pour the mixture into a lidded freezer-proof container (or use foil) and swirl through the jam.
Freeze for a minimum of 5 hours
Take the ice cream out about 20-30 minutes before serving so it's at a scoopable consistency.

I made my ice cream in loaf tins and filled a 2lb and a 1lb tin, I believe it makes roughly 1.5 litres; but don't hold me to that.


  1. Pictures are awesome (: and this was amazzzzing when we had it. Might have to make it for myself soon (:

  2. Blue Berry Ice cream looking awesome in picture.
    Best curry in Manchester

  3. Hi Rachel, do you know if this is possible to make dairy free? I know I can replace the double cream, any ideas on the replacement for condensed milk? :)

    1. Hi Steffi, I know there are recipes for dairy free condensed milk however I can't say if they would work in this recipe. If you don't have any problems with eggs; in my humbug ice cream recipe I whipped egg whites and added sugar then folded in the yolks, flavourings etc. you could easily modify the two recipes to make blueberry muffin ice cream.
      I will probably put up a dairy-free ice cream recipe some time in the new year and I will look into the dairy-free condensed milk and try it out in ice cream and see how it turns out.
      If you have any more questions, or need help replacing the condensed milk with eggs in this recipe I'd be happy to help or give you a rough recipe to go by (:


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