Your house recipe for vanilla ice cream, made even more irresistible by adding swirls of blueberry jam and our blueberry muffins folded into the base.

8-10 servings


4 Otis Spunkmeyer® Blueberry Muffins, cut in fourths

1 cup whole milk

1 cup granulated sugar

3 cups heavy cream

1 tablespoon vanilla extract

1 cup blueberry jam

1 cup blueberries for garnish, optional

  1. Blend milk and sugar in the bowl of an electric mixer on low speed until sugar is dissolved.
  2. Stir in heavy cream and vanilla extract.
  3. Pour into an ice cream maker and freeze until the mixture has begun to thicken.  Add the blueberry muffin pieces and blueberry jam. The ice cream will have a soft serve texture when done.
  4. Transfer to an airtight container and freeze for at least 3 hours or overnight.
  5. Scoop and serve with additional blueberries, if desired

Note:  Freeze the canister of your ice cream maker overnight, if necessary.

Recipe provided by Let Me Eat Cake

Chocolate Checkerboard Blondie
Recipe Idea
Little effort with a big, delicious impact. These two-tone bar cookies couldn’t be simpler to prepare; made with contrasting chocolate cookies and cut into squares—that’s it! Every homemade bite is either ultra-chocolately...
pink ribbon cookie and glass of milk
Recipe Idea
Honor Breast Cancer Awareness Month by decorating our cookies with an edible pink icing ribbon. A perfect opportunity to show off your icing skills.
Gingersnap Espresso Cookie
Recipe Idea
The perfect pick-me-up! Chocolate, ginger, and espresso come together in one seriously delicious, elevated cookie that’s easy to whip up at a moment’s notice. Chocolate and espresso is a winning combo, and...

Find out how Otis Spunkmeyer

can help you

Contact Us