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Your house recipe for vanilla ice cream, made even more irresistible by adding swirls of blueberry jam and our blueberry muffins folded into the base.
Makes
8-10 servings
Ingredients
4 Otis Spunkmeyer® Blueberry Muffins, cut in fourths
1 cup whole milk
1 cup granulated sugar
3 cups heavy cream
1 tablespoon vanilla extract
1 cup blueberry jam
1 cup blueberries for garnish, optional
Preparation
- Blend milk and sugar in the bowl of an electric mixer on low speed until sugar is dissolved.
- Stir in heavy cream and vanilla extract.
- Pour into an ice cream maker and freeze until the mixture has begun to thicken. Add the blueberry muffin pieces and blueberry jam. The ice cream will have a soft serve texture when done.
- Transfer to an airtight container and freeze for at least 3 hours or overnight.
- Scoop and serve with additional blueberries, if desired
Note: Freeze the canister of your ice cream maker overnight, if necessary.
Recipe provided by Let Me Eat Cake
