Weight Watcher's Blueberry Muffin Ice Cream

This 5 ingredient ice cream is swirled with blueberry freezer jam and chunks of Weight Watcher's blueberry muffin so you can indulge and stick to your diet!

Makes about 1 liter (UK)/1/2 gallon (US)

If I had a breakfast-on-the-go vice, it would be blueberry muffins. I just can't resist their light sponge bases bursting with juicy blueberries. The idea of crumbling these beautiful baked goods and incorporating them into an ice cream is just ingenious ... and tasty. This is easily the best ice cream I have ever tasted.

The fact that it only requires 5 ingredients, no sugar or eggs and no ice cream maker is an added bonus. Dubbed "the best ice cream in the world" in our house, this beauty is a firm favorite and you'll love it. Make it gluten free by using gluten-free muffins. Make it full fat by ditching the diet muffins to opt for the real thing. Make it egg free by using egg-less muffins. It doesn't really what you make it, just make it! Today!

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Ingredients:

For the blueberry muffin ice cream
1 can (400g) condensed milk
1 tsp ground cinnamon
2 tsp vanilla extract
2 Weight Watchers blueberry muffins
4 tsp homemade blueberry freezer jam
600ml double/heavy cream
**you don't need fresh blueberries for this ice cream**

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 Instructions:

Weight Watcher's Blueberry Muffin Ice Cream

1.  Stir together the condensed milk, cinnamon and vanilla extract in a large bowl.
2.  Whisk the cream until soft peaks form. Fold it into the milk mixture.
3. Crumble the blueberry muffins and fold them into the milk mixture as well.
4. Pour the contents into a freezer-proof container with a secure lid.
5. Dollop the homemade blueberry jam over top and use a spoon to swirl it through the mixture.
6. Freeze for at least 5 hours or overnight. Note, it won't freeze too firm, almost like softserve.