Blueberry Muffin Ice Cream

Serves: 8-10  |  Recipe by: Let Me Eat Cake
  • 4 Otis Spunkmeyer blueberry muffins, cut in fourths
    • 1 cup of whole milk
      • 3 cups of heavy cream
        • 1 cup granulated sugar
          • 1 tablespoon vanilla extract
            • 1 vanilla bean split and seeded
              • 1 cup blueberry jam
                • 1 cup blueberries for garnish
                1. Overnight freeze the canister of your ice cream maker. Make sure your freezer temperature is set to zero or lower.
                2. Next day, in a medium bowl, us a hand mixer on low to combine milk and sugar until sugar is dissolved.
                3. Stir in heavy cream, vanilla extract and vanilla beans.
                4. Place frozen canister onto ice cream maker and begin running ice cream maker. Pour mixture into ice cream bowl and mix until thickened. Half way through mixing add in blueberry muffin halves and blueberry jam. About 20-25 minutes total time churning. The ice cream will have a soft serve texture when done.
                5. Transfer ice cream from machine to an airtight container and freez for at least 3 hours or overnight.
                6. When ready to serve allow ice cream to thaw for 1-2 minutes. Scoop and serve. Optional: garnish with additional blueberries.