Imagine the ultimate breakfast-meets-dessert experience: Blueberry Pancake Ice Cream! This revolutionary treat transforms your favorite morning comfort food into a decadent frozen delight that will make your taste buds dance with joy. Creamy, sweet, and bursting with the nostalgic flavors of fresh blueberries and maple syrup, this unique ice cream recipe bridges the gap between breakfast indulgence and dessert heaven. Get ready to revolutionize your dessert game with a scoop that's guaranteed to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup pancake mix
- Maple syrup for drizzling
Instructions
- In a medium saucepan, combine blueberries and 1/4 cup of sugar. Cook over medium heat, mashing the blueberries gently to release their juices. Simmer for 5-7 minutes until the mixture becomes slightly thickened. Remove from heat and let cool completely.
- In a separate large mixing bowl, whisk together heavy cream, milk, remaining sugar, and vanilla extract until sugar dissolves completely. Ensure the mixture is smooth and well combined.
- Fold in the pancake mix gradually, whisking to prevent any lumps. The mixture should become a creamy, slightly thick base.
- Gently fold the cooled blueberry compote into the cream mixture, creating a marbled effect. Do not overmix to maintain swirls of blueberry throughout.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Drizzle additional maple syrup between layers for extra flavor.
- Freeze for at least 4 hours or overnight to allow the ice cream to fully set and develop its flavors.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Garnish with fresh blueberries and a light drizzle of maple syrup.
Tips
- To ensure the perfect Blueberry Pancake Ice Cream, keep these pro tips in mind:
- Use fresh, ripe blueberries for the most intense flavor and natural sweetness.
- Make sure to cool the blueberry compote completely before mixing to prevent melting the cream base.
- When folding the blueberry compote, use a gentle swirling motion to create beautiful marbled effects.
- If you don't have an ice cream maker, you can freeze the mixture and stir every hour to break up ice crystals.
- For extra texture, consider adding a sprinkle of crushed pancake pieces when layering the ice cream.
- Allow the ice cream to soften slightly before serving to achieve the perfect creamy consistency.
- Store in an airtight container to prevent freezer burn and maintain optimal flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
