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Blueberry Muffin No Churn Ice Cream

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?
Prep Time30 mins
Chill1 d
Total Time1 d 30 mins
Course: Dessert, Snacks
Keyword: Banana bread, Banana bread icecream, frozen dessert, Ice cream
Servings: 2 litres
Author: mykitchendrawer


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.


How long will my homemade ice cream last?
Shop bought ice cream have many more ingredients in them designed to ensure they last a long time. With homemade ice cream there is a risk of the ice cream crystallising if left longer than 4 weeks so it's best to get it eaten straight away for the best taste. 
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!