Blueberry Muffin Ice Cream

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Rich vanilla ice cream with ribbons of blueberry compote and pieces of brown sugar cinnamon streusel swirled throughout. A must-try!

What is Blueberry Streusel Muffin Ice Cream

Homemade ice cream allows for fun and unique flavors, like this blueberry muffin ice cream. It has a rich vanilla ice cream base with ribbons of delicious blueberry compote and crunchy brown sugar cinnamon streusel swirled throughout. The blueberries add a bit of tanginess that pairs so well with the creamy vanilla ice cream and the warmth from the cinnamon streusel. It is so delicious, I hope you give it a try!

Even if fruity desserts aren’t your typical go-to, this one is hard to resist!

Why You’ll Love This Ice Cream

Fun Flavor – this ice cream has the flavor of your favorite blueberry muffin! Vanilla base, swirls of blueberry, and brown sugar cinnamon streusel…YUM!

Simple Ingredients – this ice cream uses real, simple, ingredients including milk, cream, egg yolks, and blueberries.

Unique – a delicious and unique flavor you may not be able to find in stores or ice cream shops.

Refreshing – a cold and refreshing sweet treat when the weather is warm.

Beautiful – with ribbons of blueberry compote, this ice cream is not only delicious, but it’s pretty too. It would make a great treat to serve to friends and family.

Ingredients You’ll Need

FAQ

Why are egg yolks used in this recipe?

This is a custard-style ice cream which uses a cooked, custard base. Custard-style ice creams use egg yolks as an emulsifier to create a smooth and creamy texture that holds up well in the freezer. It also adds some richness to the flavor.

Where can I find wild blueberries?

Wild blueberries are usually found in the frozen section of grocery stores.

Can I use regular blueberries in place of wild blueberries?

Yes, you can use 2 cups of regular blueberries in place of wild blueberries. I prefer wild blueberries for their more concentrated flavor, but if you can’t find them or would prefer to use regular, you can absolutely do so.

How do I know when the blueberry compote is done cooking?

We cook down the blended blueberries until the mixture is thick (almost paste-like) and no longer runny. It should coat the back of a spatula well and you should be able to draw a line on the bottom of the pan and have it stay for a moment before slowly filling back in. If you’d rather go by volume, instead of visuals, reduce the mixture to somewhere between a heavy 1/2 cup to 1 cup. It doesn’t have to be too precise, you just want to cook the blueberry mixture long enough for most of the moisture to evaporate out so it doesn’t add any iciness to the final ice cream.

Do I need an ice cream machine?

There are ways to make ice cream without an ice cream machine, but I highly recommend one. Not only does an ice cream machine make churning ice cream easy, but it will generally give you a much smoother final ice cream texture too. I currently use a Cuisinart ice cream machine, but have others listed in the Equipment section below.

Other Homemade Ice Cream Recipes to Try

Coffee Toffee Ice Cream

How to Make Ice Cream Without a Machine

Brown Sugar Walnut Ice Cream

Chocolate Cookie Crunchies for Ice Cream

Equipment

I use an ice cream maker to churn this ice cream. The one I currently use, and some other options, are linked below:

• Cuisinart Ice Cream Maker (the one I currently use)
• Kitchen Aid Mixer Ice Cream Attachment
• Bosch Mixer Ice Cream Attachment
• Dash Ice Cream Machine

Don’t have an ice cream machine or not ready to buy one? Check out my post: How to Make Ice Cream Without a Machine.

Blueberry Muffin Ice Cream

Brookside Kitchen

Rich vanilla ice cream with ribbons of blueberry compote and pieces of brown sugar cinnamon streusel swirled throughout. A must-try!

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Prep Time 1 hour hr

Chilling & Churning 10 hours hrs

Course Dessert

Yield 1 quart

Equipment

• Ice Cream Machine

Ingredients

  

Ice Cream Base

• 5 egg yolks
• ¼ cup (64 g) dark brown sugar
• ¼ cup (50 g) sugar
• 2 cups (485 g) heavy cream
• 1 cup (240 g) whole milk
• 2 tsp vanilla extract
• ½ tsp salt

Blueberry Swirl

• 2 cups (220 g) wild blueberries
• ¼ cup (50 g) sugar
• 1 ½ tsp (7 g) lemon juice

Cinnamon Streusel

• 4 tbsp (57 g) butter, melted
• 2 tbsp (25 g) sugar
• 2 tbsp (32 g) brown sugar
• ¼ tsp cinnamon
• pinch salt
• ½ cup (60 g) flour

Instructions

 

Prepare the Ice Cream Base:

• In a medium bowl, whisk together egg yolks, brown sugar, and sugar until light and fluffy. Set aside.
• Add cream, milk, vanilla, and salt to a pot. Place over medium heat, stirring frequently, until warm and beginning to steam.
• Slowly pour some of the warm milk mixture into the egg yolk mixture, while whisking constantly to temper the egg yolks. Continue until all of the milk has been added.
• Pour the mixture back into the pot and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spoon.
• Pour the mixture into a heat-safe container. Cover and let cool slightly at room temperature for 20 minutes. Then, place in the fridge and chill overnight, or until completely cold.

Prepare the Blueberry Compote

• Add blueberries, sugar, and lemon juice to a pot over medium heat. Cook until the berries start to release their juices, then blend until smooth.
• Transfer the mixture back to the pot and bring to a simmer. Cook, stirring frequently, until most of the liquid has evaporated and the compote has thickened to a gel-like consistency that coats the back of a spatula well.
• Transfer to a heat-safe container, let it cool slightly, then place in the fridge to cool completely.

Prepare Streusel Topping

• Preheat oven to 350℉.
• In a bowl, mix together melted butter, sugar, brown sugar, cinnamon, and salt until combined.
• Mix in flour until combined.
• Crumble into a pie plate or an 8 x 8 baking dish. Bake for 12-15 minutes until golden brown.
• Allow to cool completely. Break into small crumbles.

Churn and Assemble the Ice Cream:

• Churn ice cream according to manufacturer’s instructions until it reaches a soft-serve consistency (about 20 minutes).
• Add a thin layer of ice cream to a freezer-safe container, spread some blueberry compote on top, followed by some streusel topping. Repeat until all ingredients are used.
• Freeze for 2-4 hours until firm and scoopable.

Notes

Prepare Your Ice Cream Machine – If your ice cream machine has a bowl that needs to be frozen, remember to freeze it in advance so it’s ready when you need it. I like to freeze it for at least 24 hours to ensure it’s fully frozen before using.

Tempering the Egg Yolks – This step is important because it allows the eggs to heat up slowly, so they don’t curdle and cause little egg lumps in your ice cream mixture.

Cooking the Ice Cream – When cooking the ice cream, you’ll know it’s done when it coats the back of a spoon. If you want to use a thermometer, it should reach this point around 170℉.

Strainer – Pouring the cooked ice cream base through a strainer or fine-mesh sieve is optional, but it ensures that you don’t end up with any lumps or pieces of cooked egg yolk in your mixture if they weren’t tempered properly.

Chilling the Mixture – I prefer to chill the ice cream base overnight to ensure it’s fully cold and allow everything to meld together. If you don’t want to wait that long to churn your ice cream, you can move on to the churning step once the ice cream base is fully cold.

Serving – If the ice cream has been in the freezer for an extended period of time, you may want to let it sit out on the counter for a few minutes to allow it to soften slightly before scooping.

If you try out this recipe for blueberry muffin ice cream, I’d love to know what you think! Please leave a comment with a rating below and share a photo of your creation on Instagram using the hashtag #BrooksideKitchen and tag @BrooksideKitchen