So. Do we think we can consider this breakfast since it contains muffins?

Blueberry Muffin Ice Cream I howsweeteats.com

Because I’m about to.

While I am so ready (and so excited) for summer, last night I nearly had a heart attack when I realized it was almost mid-May and therefore almost Memorial day, which means summer is basically over and we may as well just start shopping for the holidays, like… yesterday. I mean, it’s practically summer already and in the blink of the eye, it will be next summer.

But! There is still time for ice cream. Specifically, ice cream with muffins inside.

Blueberry Muffin Ice Cream I howsweeteats.com

The good news is that you can use whatever blueberry muffin recipe you’d like. I took this muffin recipe and used all-purpose flour and a billion blueberries. Before that I spilled an entire pint of blueberries on the floor, many of which are still hiding under my fridge. And before THAT, I bought a pint of blueberries then couldn’t find them for a two weeks… until I felt something squish under my flip flops on the floor of my car and learned that a bunch of beautiful berries were building a fuzzy mold playhouse in my vehicle.

The bad news is that you will make a full batch of muffins and have some extras left over, but on second thought – that is obviously good news. You just eat them for breakfast in the morning – after your spoonfuls of ice cream. Or you could reheat those muffins then drop a dollop of butter on top and then… maybe add a scoop of ice cream on top of that.

You know. To taste test.

Blueberry Muffin Ice Cream I howsweeteats.com

If you’re looking for a whole bunch of delicious things to share with your mom on Sunday, you can kill two birds with one stone here: muffins for brunch and ice cream for dessert. Or brunch, whatever. But you should try that. Special ice cream for your mom is untraditional and fun. Unexpected and tastier than some dried out pastry. She deserves it, because she probably listens to you have insane meltdowns on the regular. Mine did that yesterday when I participated in what only can be called the meltdown of the century.

I have a good one every few years… and I mean a GOOD one. There doesn’t have to be anything wrong in my life for me to have a complete flipout that only my mom can witness and take. No one else has seen them. Well, okay – one time last year my husband witnessed a quarter of one when I developed a fever in a 105 degree yoga class and after, walked through the door screaming and crying hysterically. But that was nothing. One time in college, I remember having a phone meltdown with my mom that lasted HOURS and centered around me “wondering if I should interview for an internship.” Yeah. Not like – definitely interviewing for it and wondering if I should take the position had I been so lucky to get it. Which I never would have. Me = delusional.

Sometimes you just need those crazy conniptions in your life to get it all out and feel like a normal person again. Is it just me? Usually afterwards, while I feel like an utter lunatic, I also feel fantastic. I hope you have some fabulous nonjudgemental person in your life that you can throw a wildly inappropriate, immature, ugly but incredibly necessary tantrum to every now and then.

And if you do, make them this ice cream. So you can eat it together! Ice cream thanks. Everyone wins.

Blueberry Muffin Ice Cream I howsweeteats.com

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Blueberry Muffin Ice Cream

Yield: about 1 quart

Total Time: 2 hours, refrigerate overnight

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 cups granulated sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract

Directions:

Note: Prepare this recipe the day before you want it so it can freeze overnight! I suggest making a full batch of blueberry muffins even though you may only use six - finish the rest for breakfast.

In a small bowl, mix together 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and cinnamon until smooth.

In a large saucepan, add milk, cream, sugar, vanilla extract and corn syrup, whisking together. Bring to a rolling boil - for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts - adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly - about 1-2 minutes.

Remove from heat and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed.

Pour the ice cream mixture into your ice cream maker and churn according to the directions. I used the attachment on my Kitchenaid mixer and churned for exactly 25 minutes. After 20-22 minutes, add a 2-3 crumbled blueberry muffins. Once churned to your desired consistency, place in a freezer-safe container - at this point, I folded in 2-3 more crumbled blueberry muffins using a large spatula. Smooth out the top then place a sheet of plastic wrap over top, pressing right onto the surface. Freeze for at least 8 hours, or overnight.

[slightly adapted from this ice cream and my favorite jeni's recipes]

Blueberry Muffin Ice Cream I howsweeteats.com

This is also heavenly stuffed in between cookies. Just sayin’.

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110 Responses to “Blueberry Muffin Ice Cream.”

  1. #
    51
    Lara — May 8, 2013 @ 2:54 pm

    I love blueberrys, I love muffins and I realy love your blog, your photos and your recipes.

    Simply delicious!

    Reply

  2. #
    52
    Erica {Coffee & Quinoa} — May 8, 2013 @ 3:10 pm

    OMG this looks fantastic. My mom definitely deserves some of this, as she’s also on the receiving end of 99% of my meltdowns!

    Reply

  3. #
    53
    Lucy — May 8, 2013 @ 3:38 pm

    This looks so good and breakfast for ice cream sounds like a fab idea!

    Reply

  4. #
    54
    Suzanne @RollWithIt — May 8, 2013 @ 3:58 pm

    This is such an awesome idea for a Mother’s Day treat! I made some Irish Cream Cheesecake for Mother’s Day but maybe I should smash it into some ice cream and call it a day! I love this idea!

    Reply

  5. #
    55
    Georgia @ The Comfort of Cooking — May 8, 2013 @ 6:12 pm

    Sooooo, I can have this for breakfast then, right? Oh who cares, I’m going to anyway…

    Reply

  6. #
    56
    Molly @Bakelette — May 8, 2013 @ 6:34 pm

    Great breakfast to me!!

    Reply

  7. #
    57
    Bianca — May 8, 2013 @ 7:43 pm

    You rock my socks.

    Reply

  8. #
    58
    Heather — May 8, 2013 @ 7:47 pm

    Ok so I have been one of your invisible Internet friends for a few years now so it was bound to happen…you were in my dream last night. I felt I HAD to share because it was so funny. So in the dream I won a contest to meet you and we met at a restaurant to have lunch but your husband came and sat at the table next to us to make sure you were safe with me. You then told me you were pregnant and not even kidding in my dream I said “how will a child work with your tv schedule”. When I woke up I died laughing. Hopefully this gives you a chuckle and doesn’t completely freak you out since you have no clue who I am. Haha.

    Reply

  9. #
    59
    honeywhatscooking — May 8, 2013 @ 9:06 pm

    omgggggggg… love blueberry ice cream… this looks divine. seriously, where do you come up with this stuff? genial.

    Reply

  10. #
    60
    Rebecca — May 8, 2013 @ 9:48 pm

    Why has my favorite ice cream shop not starting making this flavor? YUM.

    Reply

  11. #
    61
    Mai — May 8, 2013 @ 9:55 pm

    amazing styling & photography! i can’t imagine how difficult photographing ice cream would be.

    Reply

  12. #
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    the baking cup - carolina — May 8, 2013 @ 10:00 pm

    three of my favorite things together!! this is a great summer or {winter} or fall recipe :)

    Reply

  13. #
    63
    Aaron — May 8, 2013 @ 10:01 pm

    I can never resist a good blueberry muffin, or a delicious scoop of ice cream, so this recipe is a must-try for me! It looks sososoo good….I can’t wait to try it!!

    Ps. I also have a good meltdown every now and then, and like you said, it’s incredibly panic inducing and stressful at the time, but after it’s over you almost feel relieved! It’s a good thing we have people in our lives (like our moms) to support us when we’re feeling insane, haha.

    Reply

  14. #
    64
    Kelly Klepfer — May 9, 2013 @ 7:42 am

    Your photos are beautiful, your recipes are inspiring. But I read you every day for the sarcasm, the humor and the many laughs. Thank you.

    Reply

  15. #
    65

    Blueberry muffins in ice cream – amazing, as always. I’d eat this for breakfast, muffin or no muffin.

    Reply

  16. #
    66
    alison @ Ingredients, Inc. — May 9, 2013 @ 9:26 am

    love this!! Featuring on my Facebook page today

    Reply

  17. #
    67
    Aurora — May 9, 2013 @ 10:57 am

    Hooray for unconventional breakfasts!

    Reply

  18. #
    68
    Heather Christo — May 9, 2013 @ 11:12 am

    you are like a mad scientist. I love this.

    Reply

  19. #
    69
    Michelle @ Brown Eyed Baker — May 9, 2013 @ 12:50 pm

    Moms are seriously the best, aren’t they? I don’t know what I would do without mine!

    Reply

  20. #
    70
    Sarah — May 9, 2013 @ 1:17 pm

    I love your blog. It’s funny and oh-so-relatable, and the pictures of the food make my mouth water. I read it all the time.

    However, I am disappointed that you are posting Jeni’s icecream recipes. I bought this cookbook from Jeni after trying her icecream at a market in Chicago. The icecream was amazing that day, and it is consistently perfect when I make it at home. But this is because she has spent years of her life developing the perfect – and very unique – combination of ingredients that create a fool-proof, freezable homemade icecream with incredible flavor and texture. I recommend Jeni’s cookbook to everyone because I want her to keep making icecream. But to do this, she needs to make money! So please don’t give away her recipes for free.

    Side note – I’m sure lots and lots of people post adapted recipes. There are only so many ways you can make dijon chicken after all. But I’ve never seen another cookbook published with this specific combination of ingredients – cream cheese, corn syrup, and cornstarch – which make the perfect homemade icecream. This is Jeni’s icecream recipe.

    Reply

  21. #
    71
    Barb | Creative Culinary — May 9, 2013 @ 1:50 pm

    Quick answer is yes; I think the perfect breakfast.

    Reply

  22. #
    72
    Jenna @ www.sensationallyseasonal.com — May 9, 2013 @ 3:57 pm

    Yummmmmmmmmmmmmmmmmmmmmmmmm! Glad you finally found the renegade blueberries by the way!

    Reply

  23. #
    73
    Abbe@This is How I Cook — May 9, 2013 @ 5:11 pm

    Summer is almost over and it’s soon to be Memorial Day. So true. And in Denver it really just feels like the beginning of spring. But I think I’m saving this recipe and adding some raspberries and usin’ it for the 4th of July!

    Reply

  24. #
    74
    Sarah O. — May 9, 2013 @ 6:41 pm

    Um. WHAT?! This is too much. Muffins and ice cream becoming one? I weep.

    Reply

  25. #
    75
    Maggie @ Just a Couple More Pages — May 9, 2013 @ 10:36 pm

    So I don’t know if you’ve heard of Graeter’s Ice Cream in Cincinnati, OH, but I think it’s the absolute BEST ice cream I’ve ever had. My friend and I go to a tennis tournament outside of Cincinnati every year and we have Graeter’s every day, including for breakfast one day when I always get their blueberry pie ice cream which is has pieces of blueberry pie in it and it is phenomenal.

    And now I want to buy an ice cream maker just so I can make this blueberry muffin ice cream…

    Reply

  26. #
    76
    Amelia@SisterInTheKitchen — May 10, 2013 @ 12:16 am

    These pictures are gorgeous, and the icecream would taste it I’m sure.
    Thanks for sharing.

    Reply

  27. #
    77
    Sarah — May 10, 2013 @ 1:41 am

    haha, I have those fits with (at?) my man, he’s super sweet and lets me cry all over him without making me feel like a nut job. He so deserves homemade icecream :).

    Reply

  28. #
    78
    Ali B. — May 10, 2013 @ 7:56 am

    FINE. You win. I’ll buy an ice cream maker. Geez!

    Reply

  29. #
    79
    dani — May 10, 2013 @ 10:39 am

    This would be literally perfect for my malted maple blueberry muffins – http://yellebellyboo.blogspot.com/2013/05/malted-maple-blueberry-muffins.html

    malt and ice cream were born to go together!

    Reply

  30. #
    80
    Elizabeth @ The Collegiate Baker — May 10, 2013 @ 12:45 pm

    I bet this is delicious! How creative. :) Love your photos with the upside down cones. So cute!

    Reply

  31. #
    81
    Diana — May 10, 2013 @ 4:22 pm

    It looks like you dropped some ice cream. Here… let me just take care of that for you. No, I don’t need a spoon. Fingers will work fine. Or just my face. Yum!

    Reply

  32. #
    82
    Becks @ eatwriterunrepeat — May 11, 2013 @ 6:36 am

    woah. that looks awesome. i love your food photography!

    Reply

  33. #
    83
    Nutmeg Nanny — May 11, 2013 @ 10:41 am

    I vote breakfast ;) this looks delightful!

    Reply

  34. #
    84
    Colette @ JFF! — May 13, 2013 @ 4:15 pm

    I can’t believe you put muffins into the ice cream.
    I LOVE it!

    Reply

  35. #
    85
    aimee @ like mother like daughter — May 20, 2013 @ 4:45 pm

    Oh my gosh. This ice cream looks to die for. I love blue berry muffins and I love ice cream, win win. Plus I have been wanting to make blueberry muffins for a while, so this might be the perfect thing to go with them!

    Reply

  36. #
    87
    Ice Cream Magic — May 27, 2013 @ 8:58 am

    This seems like a unique idea for ice cream. Thank you for posting.

    Reply

  37. #
    88
    Kristin — June 6, 2013 @ 7:09 am

    I can’t stop thinking about how summer is almost over, either. It’s way too short!

    And oh, I’m so on par with you re: meltdowns. A little bit embarrassing maybe but quite cathartic.

    Reply

  38. #
    89
    Marcelina Nunz — June 23, 2013 @ 4:30 am

    There have been traditions of people ice swimming in the middle of winter on a lake for short stretches, sometimes as part of a Polar Bear Club. Sometimes people taking short swims for thirty seconds or so have felt invigorated afterwards.;”^’

    Bye
    http://healthfitnessbook.comdj

    Reply

  39. #
    90
    Sarah — July 12, 2013 @ 12:59 am

    It’s recipes like these that make me wish muffin season never ends! The possibilities are endless. it looks totally delicious. I had featured u in the post of Top 7 Sweet & Savory Muffins on AllFreshRecipes, looking forward to ur more delish posts!

    Reply

  40. #
    91
    Kailley @ Kailley's Kitchen — October 30, 2013 @ 10:03 pm

    This is an absolutely brilliant idea! I bought an ice cream maker a couple months ago, and have been on the hunt for inspiring ice cream recipes. This sounds like a keeper– so excited to try it!

    Reply

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