Pillsbury Cornbread Biscuit & Blueberry Ice Cream

Pillsbury Cornbread Biscuit infused ice cream with chunks of cornbread biscuits and & fresh blueberries served in a waffle cone.

by Chef Ana de Anda

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with General Mills Convenience and Foodservice.

Pillsbury Cornbread Biscuit & Blueberry Ice Cream

Yields 18 cream puffs


  • 7 ea. Egg yolks
  • 1 1/3 cup Granulated sugar
  • 1/4 tsp. Salt
  • 3 cups Heavy cream
  • 1 cup Whole milk
  • 1 tbsp. Vanilla extract 


  1. In the bowl add the yolks, sugar, and salt. Using the paddle attachment, beat until pale yellow and light.
  2. In a pan heat the cream and milk over low heat, stir occasionally until the mixture reaches 155-160°F.
  3. Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined.
  4. Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F and add the vanilla.
  5. Strain the warm ice cream mixture into a bowl
  6. Bake cornbread biscuits and into hot ice cream base to infuse overnight.
  7. Let it cool overnight in the fridge.
  8. Strain the biscuit pieces.
  9. Spin the ice cream in your IC machine once it’s completely cooled.
  10. Transfer to a bowl and mix in fresh blueberries and cornbread biscuit pieces.
  11. Freezer for several hours to firm up before serving.
  12. One Ice cream is firm, scoop the ice cream into a waffle cone and enjoy!