Blueberry Streusel Muffin Ice Cream
This recipe is a love letter to two of my favorite things—Jeni’s Brambleberry Crisp ice cream and a perfectly baked blueberry muffin with crunchy streusel topping.
I wanted to capture that same bright berry sweetness and cozy bakery feel, all wrapped up in a scoop of custard-based, ultra-creamy French-style ice cream. And it delivers. This one’s rich, satisfying, and bursting with texture—swirls of Bonne Maman Wild Blueberry Preserves layered with cinnamon maple streusel and just a handful of frozen blueberries for a little pop.
The base is a proper French custard made with egg yolks, whole milk, and heavy cream. It’s silky and dense and coats the spoon like a dream. And thanks to a few of my favorite tools, it’s easier than you think to pull together.
What You’ll Need
Tools I Love (and You Will Too)
- Breville Smart Scoop Ice Cream Maker
- All-Clad 3-Quart Saucepan
- Anchor Hocking 10-Piece Glass Mixing Bowl Set
- KitchenAid Strainer
- OXO Smart Seal 16-Piece Storage Set
- Tovolo Tilt Up Ice Cream Scoop
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Why You’ll Love It
- Velvety custard base with deep vanilla flavor
- Swirls of fruity wild blueberry preserves
- Crunchy cinnamon maple streusel
- Bursts of frozen blueberries
- Bakery-style flavor meets ice cream-shop indulgence
This dessert is rich—two scoops are more than enough. Serve with meringue cookies for the perfect finish.
Blueberry Streusel Muffin Ice Cream
French-style custard ice cream layered with cinnamon maple streusel and Bonne Maman Wild Blueberry Preserves
Yield: 1 Quart
Ingredients
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 ½ ounces (3 tablespoons) cream cheese, softened
- ¼ teaspoon fine sea salt
- 1 ¼ cups heavy cream
- ⅔ cup sugar
- 2 tablespoons light corn syrup
- ¼ cup Bonne Maman Wild Blueberry Preserves
- ½ cup frozen blueberries
Instructions
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry.
- Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Let the mixture cool to room temperature.
- Pour the ice cream base into the frozen canister and spin until thick and creamy.
- Pack the ice cream into a storage container, layering it with spoonfuls of the blueberry preserves and frozen blueberries.
- Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze until firm, at least 4 hours.
Tip: For the best texture, let the ice cream sit at room temperature for a few minutes before scooping.
Serving the Ice Cream
To see how to serve the Blueberry Streusel Muffin Ice Cream, watch the video below:
Enjoy this delightful dessert with friends and family, and savor the harmonious blend of flavors and textures in every bite.
using WordPress and
No responses yet