blueberry muffin ice cream

I’ve been waiting all year to make homemade treats to give as Christmas gifts this year.  Saving recipes, slowly gathering ingredients, and strategizng who will get what.  See, that’s what I do, I plan.  And plan and plan and plan.  And then when it comes time to execute I throw my plans out the window and go a completely different direction.  My husband loves this about me.

The original plan was to make everyone spice rubs, spice mixes, any and all things spice related.  Package them in little mason jars, use cute ribbon, maybe even make and print custom labels.  I know, so very crafty of me.  And then reality hit me.  I am not crafty, in any way, shape or form.  Sooooo, after a quick brain storming session, I decided ice cream would be a good gift.

I know ice cream.  I can do ice cream and I can do it well.  And everyone likes ice cream (except my husband.  But he’s weird).

blueberry muffin ice cream

My new plan is to make all different flavors, packaged in to-go containers, and personally deliver them.  The recipients can store their batch in their freezer for months before it even comes close to expiring.  So there’s no rush to scarf that tray of cookies, or that box of fudge, or that bag of puppy chow.

Ice cream, a very untraditional Christmas gift that I’m sure everyone will be happy to receive.

blueberry muffin ice cream


Blueberry Muffin Ice Cream

Blueberry Muffin Ice Cream


  • 6 blueberry muffins (store-bought or homemade)
  • 2 cups heavy cream
  • 1 cup milk (I used 1 %)
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp cinnamon (optional)


Make a batch of blueberry muffins and reserve 6 of them.

Crumble your blueberry muffins into course crumbs (just smash them up with your hands, they don’t have to be perfect).

In a large saucepan, add blueberry muffin crumbles, 1 cup heavy cream, milk, sugar, vanilla extract and salt (and cinnamon if you’re using it), whisking together (and large chunks of muffin will slowly break up as the mixture sits). Bring to a boil, then reduce the temperature and simmer for 3 minutes.

Pour the remaining 1 cup of cream into a large bowl and set aside.

Remove saucepan from heat and slowly pour the mixture into the 1 cup of cream. Give it a quick stir. Allow the ice cream to cool, then refrigerate until completely chilled (overnight).

Stir the mixture occasionally with a spoon and break up and large chunks of muffin by pushing them against the bowl with your spoon.

Pour the ice cream mixture into your ice cream maker and churn according to the directions.

*I used my kitchen aid attachment and churned it for 20 minutes.

After churning, scoop ice cream into a freezer safe bowl, cover it, and freeze for a fe hours, until completely frozen. Scoop and enjoy!