Ice Cream Blueberry Muffins Recipes
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
QUICK BLUEBERRY ICE-CREAM MUFFINS
Brighten up your mornings with blueberry muffins that can be made using this quick and easy recipe.
Categories Muffins Blueberries Snack
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. Bake at 375 for 20 to 25 minutes or until muffins test done. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.
Nutrition Facts :
BLUEBERRY MUFFINS
Discover a tasty Blueberry Muffins recipe. Our Blueberry Muffins recipe with ice cream is the perfect dessert recipe to accompany a summer meal.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine flour, 3/4 cup sugar and baking powder in medium bowl; set aside. Microwave cream cheese in large microwaveable bowl on HIGH 30 sec. or just until softened. Whisk in butter, milk and eggs until blended. Add dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
- Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pan to wire racks; cool completely.
- Cut out centers of cooled muffins just before serving; set cutouts aside. Fill muffins with ice cream; drizzle with blueberry syrup. Cover with muffin cutouts.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
ICE CREAM BLUEBERRY MUFFINS
Make and share this Ice Cream Blueberry Muffins recipe from Food.com.
Provided by pines506
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine ice cream and flour; stir until batter is smooth and thick.
- Mix sugar and cinnamon, set aside 1 tablespoon.
- Sprinkle remaining mixture over batter.
- Gently fold in blueberries.
- Fill greased or paper lined muffin cups 2/3 full.
- Sprinkle with reserved sugar-cinnamon mixture.
- Bake in 400F oven for 20-25 minutes.
BLUEBERRY ICE CREAM
Blueberry ice cream with just 3 ingredients! Super easy and delicious!!
Provided by aliciamargaret
Time 4h30m
Yield 6
Number Of Ingredients 3
Steps:
- Blend blueberries in a food processor (or mash them really well in a bowl).
- Mix cream and condensed milk together in a bowl. Mix in blueberries.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 44 g, Cholesterol 110.6 mg, Fat 30.4 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 19 g, Sodium 110.5 mg, Sugar 39.8 g
BLUEBERRY CREAM MUFFINS
Rich and delicious blueberry muffins. The secret is the sour cream.
Provided by KK3
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g
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BLUEBERRY MUFFIN ICE CREAM RECIPE | REAL SIMPLE
From realsimple.com
4/5 (26)Total Time 3 hrs 15 mins
- Make the compote: Sterilize 2 pint jars. Combine blueberries, lime juice, and 2 cups of sugar in a medium saucepan. Heat over a medium flame until the blueberries liquefy and their juices turn syrupy. Stir and remove from heat. Spoon the mixture into the jars, tighten the lids, and flip upside-down until room temp. Keep refrigerated.
- Make the streusel:Using your fingers or a food processor, combine the flour, ¼ cup sugar, cinnamon, and a pinch of salt, then mix in 2 ounces butter until crumbly. Spread mixture onto a parchment-lined baking sheet and bake at 350 F for 10 minutes. Using a fork, stir the streusel up, then bake for another 10 minutes or until golden brown. Crumble up and let cool.
- Make the ice cream:Melt 4 ounces butter over medium heat until takes on a nice golden brown color. Remove from heat and allow to cool to room temperature. Place 3 cups half and half in a large pot over medium high heat and and cook until nearly boiling. Meanwhile, whisk together the yolks, sugars and salt until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot half and half into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, stirring constantly to ensure even cooking. When the mixture reaches 170, remove it from heat and whisk in the vanilla and browned butter. Strain mixture through a wire mesh strainer into a large bowl. Cover with plastic wrap and place in refrigerator until completely cool.
- Once the mixture is chilled, pour it into an ice cream maker and process according to the manufacturers instructions. Transfer ice cream to a large container and fold in 1/4 cup blueberry compote and 3 tablespoons cinnamon streusel. Cover and freeze for at least 2 hours until firm.
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- Note: Prepare this recipe the day before you want it so it can freeze overnight! I suggest making a full batch of blueberry muffins even though you may only use six – finish the rest for breakfast.
- In a small bowl, mix together 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and cinnamon until smooth.
- In a large saucepan, add milk, cream, sugar, vanilla extract and corn syrup, whisking together. Bring to a rolling boil – for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts – adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly – about 1-2 minutes.
- Remove from heat and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed.
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- In a large mixing bowl combine all of the ingredients except the frozen blueberries. Stir to combine.
- Add 4-5 blueberries on top of each muffin and press them in. (Adding the blueberries on top keeps the batter from turning purple which looks really ugly with the chocolate.)
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