Can we call this breakfast if it contains muffins? I’m ready to say yes.
Summer feels like it’s already here, and with warm weather comes ice cream season. Before summer slips away, there’s still time to make ice cream—especially ice cream studded with blueberry muffin pieces.
The great thing about this is you can use any blueberry muffin recipe you prefer. I used my favorite muffin base with all-purpose flour and a generous amount of berries. (Full disclosure: I once spilled a pint of blueberries and later discovered a moldy stash under my car seat—so keep an eye on your fruit!)
You’ll likely bake a full batch of muffins and only use some for the ice cream—leftovers are a bonus. Warm them for breakfast with a pat of butter, or indulge further by topping them with a scoop of that same ice cream.
This dessert is perfect for sharing: muffins for brunch, and blueberry muffin ice cream for dessert. It’s a fun, unexpected treat that’s tastier than dry pastries and makes a thoughtful, slightly unconventional gift for Mother’s Day or any special weekend.
On a personal note: sometimes life requires a dramatic meltdown to reset. We all need someone nonjudgmental to witness those irrational, loud, and very human moments—often a parent or close friend. Afterward, things feel lighter. Share this ice cream with that person. It’s a delicious way to say thanks for listening.
Blueberry Muffin Ice Cream
1
quart
Ingredients
- 1 batch of your favorite blueberry muffins
- 2 cups whole milk
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cream cheese, softened to room temperature
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
Instructions
- Note: Prepare this the day before serving so it can freeze overnight. Make a full batch of blueberry muffins even if you only use some for the ice cream.
- In a small bowl, mix 2 tablespoons of the milk with the cornstarch and whisk until smooth. In a separate large bowl, whisk the softened cream cheese with salt and cinnamon until smooth.
- In a large saucepan, combine the remaining milk, heavy cream, sugar, vanilla and corn syrup. Bring to a rolling boil over medium heat, watching closely so it doesn’t boil over. Once it reaches a rolling boil, boil for 4 minutes, stirring occasionally.
- Remove from heat and very slowly whisk in the cornstarch mixture in small portions until fully incorporated. Return to heat and bring to a brief rolling boil while stirring, about 1–2 minutes, until slightly thickened.
- Remove from heat. Slowly whisk a small amount of the hot mixture into the bowl with the cream cheese to temper it, then whisk the rest in until smooth. Place the mixture in a sealed bag and chill in an ice bath until cold, about 30–45 minutes.
- Churn the cold mixture in your ice cream maker according to manufacturer instructions. Near the end of churning (about 20–22 minutes), add 2–3 crumbled blueberry muffins. Once churned to your desired consistency, fold in 2–3 more crumbled muffins, transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze for at least 8 hours or overnight.
Notes
Dessert
American
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Tip: This ice cream is also wonderful sandwiched between cookies for an extra-decadent treat.