Lately I've had ice cream on the mind. It seems I can't go a week without buying a new pint, and so I've started a list of flavors I want to make at home: Strawberry Rhubarb, Mint Chocolate Chip, Toasted Coconut. But that list went right out the door when I saw this recipe for Blueberry Muffin Ice cream. It boasts six light, fluffy muffins in each batch!
The bad news, if you consider it as such, is that the recipe asks that you make a full batch of muffins when you're only going to use half of them. The upside: muffins for breakfast and afternoon snacking! The recipe reminds me of a few in the Jeni's Ice Cream cookbook, which rely on a slurry of cornstarch and cream cheese to make the ice cream super creamy and not at all icy when it firms up.
Jessica Merchant, writer of the blog How Sweet It Is, suggests making this the night before you'd actually want to enjoy it to give it plenty of time to firm up. Personally, I'm never quite that patient (although I aspire to be), but I would say that you want to allow at least a few hours for homemade ice cream to set up in the freezer before eating.
After the discovery of this recipe, my mind is racing with other interesting baked goods I could crumble into a creamy ice cream base, some of which have certainly been done before: snickerdoodle cookies, brownies, strawberry scones. The options are endless and, thankfully, summer is on its way!
Get the Recipe → Blueberry Muffin Ice Cream | How Sweet It Is
(Images: How Sweet It Is)