No Churn Blueberry Muffin Ice Cream
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.
Servings: 8
Calories: 726kcal
Ingredients
For The Blueberry Compote
- 2 pints fresh blueberries, washed & dried
- 4 tbsp lemon juice
- 2 cups Dixie Crystals granulated sugar
For The Streusel
- 1/2 cup flour
- 1/4 cup Dixie Crystals granulated sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 4 tbsp butter, cold & cubed
For The Ice Cream
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
Instructions
To Make The Compote
- Add the blueberries, lemon juice, and sugar to a large skillet over medium heat. Stir together until evenly combined. Continue cooking, stirring occasionally, until the berries have burst and the liquid thickens into syrup.2 pints fresh blueberries, washed & dried, 4 tbsp lemon juice, 2 cups Dixie Crystals granulated sugar
- Transfer the compote to a mason jar and let cool completely before using.
To Make The Streusel
- To the bowl of a food processor, add the flour, sugar, cinnamon, and pinch of salt. Whip together to combine. Add the cubed butter and mix again until the dough is crumbly.1/2 cup flour, 1/4 cup Dixie Crystals granulated sugar, 1/2 tsp ground cinnamon, pinch of salt, 4 tbsp butter, cold & cubed
- Line a baking sheet with parchment paper and spread the streusel dough out onto it in an even layer.
- 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
- In the bowl of a stand mixer, whip the cream until it's light, fluffy, and stiff peaks have formed. Don't over mix-- or you'll end up with butter.2 cups heavy whipping cream
- Stir in the sweetened condensed milk until evenly combined. Chill the mixture for 30 minutes. Transfer the mixture to a metal loaf pan.1 14 oz can sweetened condensed milk
- Stir 1/2 cup of the compote and 5 tbsp of streusel into the ice cream, just until evenly combined. Use a spatula to smooth out the top. Cover and freeze, for 2 hours or until firm.
Notes
- 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.
Nutrition
Calories: 726kcal | Carbohydrates: 108g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 126mg | Potassium: 351mg | Fiber: 3g | Sugar: 97g | Vitamin A: 1247IU | Vitamin C: 16mg | Calcium: 192mg | Iron: 1mg