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Member recipe

Muffin Ice Cream

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Serves 1 - 1 Litre

Amazing way to give new life to leftover muffins or cakes

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  • 3 or 4 leftover muffins (bran, banana, wholemeal and oat work well)
  • Generous slug brandy
  • 2-300ml vanilla ice cream, softened
  • 600ml natural yogurt
  • 250g golden caster sugar
  • 3 egg whites


    1. Crumble muffins into a bowl and dowse with brandy. Leave 5 mins to soak.
    2. Stir the ice cream, yogurt and sugar together.
    3. Add ice cream mix to the muffins and brandy, mixing thoroughly (some muffin should be almost a puree).
    4. Freeze in an ice cream tub for 2 hours, then remove from freezer and allow to soften before beating.
    5. Stiffly whisk the egg whites and stir into the ice cream using figure of eight movements.
    6. Return to the freezer.
    7. Repeat freezing and stirring twice more until mix is scoopable. Soften prior to serving.

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