No churn blueberry muffin ice cream features a fresh blueberry syrup swirl with a heavy sprinkling or homemade cinnamon streusel in a quick and easy frozen treat. It’s a blueberry muffin folded into each creamy bite of ice cream and the best way to enjoy breakfast for dessert.

Do you think homemade ice cream is tedious to make with hours spent churning?

Not around here, folks!

I don’t have time for all that.

We like to keep things quick, easy, and painless- and no churn ice cream recipes are just the ticket!

And these no churn recipes let me make flavors you’d find in an ice cream shop right at home for much less than the cost of taking everyone out for a treat!

This no churn blueberry muffin ice cream will have you happily skipping going out for ice cream.

It’s a got a rich base bursting with homemade blueberry compote and streusel crumbs.

So it’s pretty much the stuff of breakfast dreams come true but for dessert!

Ingredients

Let’s break the ingredients into 3 sets: one for the compote, one for the streusel, and one for the ice cream itself.

For the blueberry compote you’ll need:

Blueberries– Fresh are best but you could use frozen in a pinch. If using fresh, wash them and let them dry.
Lemon juice– To help break the berries down.
Sugar– Granulated

To make the streusel you’ll need:

Flour– All purpose
Sugar– Granulated
Salt
Butter– Cold and cut into cubes

For the ice cream itself you’ll need:

Heavy cream– Do not substitute this for a lower fat dairy. It won’t work!
Sweetened condensed milk– 1 14 ounce can

How to Make

Like the ingredients list, let’s break making down this no churn blueberry muffin ice cream into 3 easy parts: the compote, the streusel, and the ice cream itself.

To Make The Compote

Stir the blueberries, lemon juice, and sugar together in a large skillet over medium heat.

Cook the mixture, stirring occasionally, until the berries have burst and the liquid thickens into syrup.

Transfer the compote to a mason jar and let it cool completely before using.

For the Streusel

Add the flour, sugar, and pinch of salt to a food processor.

Pulse it together to combine and then pulse in the cubed butter until the dough is crumbly.

Spread the streusel out onto a baking sheet lined with parchment paper.

Bake at 350 degrees for 10 minutes.

Stir the streusel up, spread it back out into an even layer, and then bake it an additional 10 minutes.

Break it up again, and let it cool completely.

To Make the Ice Cream

Once the compote and the streusel are cool, you can start the ice cream.

Whip the heavy cream until it’s light, fluffy, and stiff peaks have formed using a stand mixer fitted with the whisk attachment.

Fold in the sweetened condensed milk until evenly combined.

Chill the mixture for 30 minutes.

Transfer the mixture to a metal loaf pan.

Stir 1/2 cup of the compote and 5 tablespoons of the streusel into the ice cream, just until incorporated.

Smooth the mixture out, cover it, and freeze for 2 hours.

After 2 hours, serve and enjoy!

Storing

If you don’t plan to eat all the no churn ice cream at once, I recommend transferring it out of the loaf pan after two hours into an air tight freezer safe container.

It will keep in the freezer for about 3 months.

If you freeze it for longer than 2 hours or so or store it longer term, let the ice cream sit on the counter for 15 minutes or so to soften before scooping it out and serving.

Tips and Tricks

You could substitute any berry for blueberries in the compote.
Make sure not to overwhip the cream or you will end up with butter!
For extra flavor, you could add a teaspoon of vanilla extract to the ice cream mix.

Other No Churn Ice Cream Recipes

No churn blueberry muffin ice cream gives you ice cream shop style ice cream at home.

Make it and enjoy a delicious treat!

Looking for other no churn ice cream recipes?

Try these:

If you’ve tried this NO CHURN BLUEBERRY MUFFIN ICE CREAM, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!