Fun in the sun is guaranteed with this tasty blueberry muffin ice cream recipe!




Serves: 20


Prep time: 15 minutes (+ overnight freezing)


Calories: 251 per serving





    • 397g tin condensed milk


    • 1tsp ground cinnamon


    • 2tsp vanilla extract


    • 600ml (1pt) double cream


    • 2 blueberry muffins, crumbled


    • 4tbsp blueberry jam


    • Blueberries – to serve!






    1. In a bowl, combine the condensed milk, cinnamon and the vanilla extract.


    1.  In a separate bowl, whisk the cream until soft peaks form. Fold into the milk mixture, along with the crumbled muffins.


    1.  Pour the mixture into a freezer–proof lidded container and swirl through the jam. Freeze for at least 5 hours or overnight.


    1. Serve in cones with some extra blueberries, if you like.







Recipe by Tesco Good Food