Breakfast and Dessert fell in love and made the most delicious baby ever; Blueberry Muffin No Churn Ice Cream. This no churn recipe is so easy and quick to make and it tastes delicious. Could this be the most perfect ice cream flavour ever?
WHY YOU’LL LOVE THIS RECIPE
Quick and easy to make | The benefit of no churn ice cream recipes is that they are incredibly quick and easy to make. It only takes a few ingredients, a little bit of whisking and it’s ready to be chilled. The hardest part about the recipe is the waiting for it to freeze.
Tastes just like Blueberry Muffin | If you love blueberry muffins then this is the best recipe for you to try because it really does taste just like a blueberry muffin. Real chunks of blueberry muffin are scattered throughout the recipe as well as generous drizzles of blueberry compote.
Fun and easily adaptable | The base of this recipe can be used for ANY flavour of your choice. Just remove the blueberry compote and muffins and the ice cream world is yours for the taking. See below for some fun suggestions.
HOW TO MAKE THIS BLUEBERRY MUFFIN NO CHURN ICE CREAM
There are three parts to this delicious ice cream recipe; the ice cream base, the blueberry compote and of course, the blueberry muffins.
The Ice Cream Base
Add double cream and condensed milk to a large bowl and whisk the two together until you have soft stiff peaks.
MY KITCHEN TIP | Be careful not to over whip the mixture or it will start to break down like whipped cream does when it has lots of air. You want the mixture to be light but you don’t want to be able to see any air pockets.
Mix in vanilla extract and stir it through to combine.
The Blueberry Compote
Put blueberries, caster sugar and water into a pan and set it over a medium heat
Stir the ingredients gently until the sugar has dissolved.
Let the mixture to simmer for 5-10 minutes, stirring often, until the blueberries have broken down.
Remove from the heat and let it cool.
For the Blueberry Muffin
Combine the oil, eggs, vanilla and whisk together well.
Add the flour, sugar, bicarb, baking powder, salt to a bowl and mix together.
Create a well into the dry mixture and pour the wet mixture into it.
Fold everything together gently for 3-4 folds, then add fresh blueberries and fold a few times more.
Scoop the muffin mixture into a prepared tray and bake for 20-25 minutes until well risen and golden.
TIPS FOR SERVING ICE CREAM
Whilst this ice cream cannot claim to be as soft serve as those you get in the shops, thanks to the addition of sugar to the base, it is much softer than those recipes without the addition of sugar.
Two things that don’t freeze are sugar and alcohol so to ensure it’s not rock solid when you get it out of the freezer the addition of sugar means you can serve it almost straight away.
If the ice cream is still a little hard after a few minutes on the side then get a cup of boiling water and sit your ice cream scoop or spoon in it for a few second before scooping out a serving. This will help a huge amount in getting you a lovely shape for your cone.
If you don’t want to use serve into cones then you can enjoy in a bowl, in between cookies as an ice cream sandwiches or even blended as a cold milkshake.
OTHER FLAVOURS TO TRY USING THIS NO CHURN ICE CREAM BASE
So you have the base recipe, but Blueberry Muffin flavour just isn’t what you’re after. The best thing about homemade ice cream is that you can make it whatever flavour you wish, like literally any flavour.
Here are some of my favourite suggestions below both classic and unusual;
Mint Choc Chip | I can’t talk about ice cream flavours without mentioning the nations 2nd favourite flavour. Mint Choc Chip is my absolute favourite flavour ever, so much so that I already have a recipe for this on my blog. Find it here. The recipe includes fresh mint instead of extract which I think is pretty special.
Tiramisu | One of my favourite desserts ever is a tiramisu and it would make the best ice cream flavour. To make this I would split the base mixture in half and flavour one half with an espresso shot. I’d then swirl the two together with bits of coffee soaked lady fingers and top it with a dusting of cocoa powder.
Eton mess | Instead of a blueberry compote, make a strawberry compote and swirl this through the vanilla ice cream base with chunks of meringue and frozen strawberries pieces.
Blueberry and white chocolate | You can adapt the recipe below by replacing the blueberry muffins with chunks of white chocolate.
TOOLS YOU WILL NEED
- Large bowl
- Freezer safe container
- Hand mixer or Standing mixer
- Ice Cream Cone stand (optional)
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LOVE ICE CREAM? YOU MUST TRY THESE NEXT
I would love it if you tagged me @mykitchendrawer on Instagram if you make this Blueberry Muffin No Churn Ice Cream. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Blueberry Muffin No Churn Ice Cream
For the blueberry compote
- 250 g blueberries fresh
- 2 tbsp caster sugar
- 2 tbsp lemon juice
For the no churn ice cream base
- 600 ml double cream
- 100 g caster sugar
- 297 ml condensed milk
- 1 tsp vanilla extract
- 3 blueberry muffins
For the Blueberry Compote
- Add the blueberries, caster sugar and lemon juice in a pan and heat it gently until the sugar has disolved.
- Let the mixture continue simmering for 5-10 minutes whilst stirring, until all the blueberries have broken down. Leave it to one side to cool.
For the no churn ice cream
- Combine the double cream, sugar and condensed milk into a large bowl and whisk them together to form soft peaks. Then add the vanilla and stir it through.
- My Kitchen Tip: Be careful not to over whip the mixture or it will start to break down like whipped cream does when it has lots of air. You want the mixture to be light but you don't want to be able to see any air pockets.
- Add a 1/3 of the cream mixture to a freezer safe container and then top with one crumbled blueberry muffin and a 1/3 of the blueberry compote
- Repeat with the remaining 2/3 of ice cream and using a knife of cocktail stick to swirl the mixture together, then finish with a final drizzle of compote and the a little more crumbled blueberry muffin on top.
- Cover the ice cream and leave it to chill in the freezer for 6 hours or ideally overnight.
- Serve in a waffle cone with more blueberry muffin crumbled over the top. This ice cream will keep in the freezer for up to 4 weeks.