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If you’re looking for a dessert that feels a little fancy but is incredibly easy to make, this Blueberry Flavored No Churn Coffee Ice Cream is about to become your new favorite.

It combines the rich, velvety texture of homemade ice cream with the bright, fruity flavor of blueberries and the deep, aromatic notes of coffee—without ever needing an ice cream maker.

Blueberry Flavored No Churn Coffee Ice Cream uses Door County Coffee Blueberry Cobbler coffee, which brings a warm, bakery-style flavor that pairs beautifully with the sweetness of condensed milk and the creaminess of whipped heavy cream. The result? A scoopable, melt-in-your-mouth treat that tastes like summer in every bite.

Why You’ll Love Blueberry Flavored No Churn Coffee Ice Cream

• Perfect for summer entertaining or a sweet treat after dinner
• No ice cream maker needed – just whip, mix, and freeze
• Unique flavor combo – blueberry + coffee = surprisingly delicious
• Super creamy texture thanks to sweetened condensed milk

Ingredients for Blueberry No Churn Coffee Ice Cream

• 3 tablespoons Blueberry Cobbler coffee (brewed strong and cooled)
• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract

How to Make Blueberry Flavored No-Churn Ice Cream

Step 1: Brew the Coffee

Brew your Blueberry Cobbler coffee nice and strong to really bring out that flavor. Let it cool completely before adding it to your mixture.

Step 2: Whip the Cream

In a large mixing bowl, use a hand mixer (or stand mixer) to whip the heavy cream until stiff peaks form. This is what gives your ice cream that light, airy texture.

Step 3: Mix the Base

In a separate bowl, combine the sweetened condensed milk, cooled coffee, and vanilla extract. Stir until smooth and fully combined.

Step 4: Fold It Together

Gently fold the whipped cream into the coffee mixture. Take your time here—you want to keep as much air in the mixture as possible for that creamy texture.

Step 5: Freeze

Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours (or overnight) until firm.

Here's a few tips to help your ice cream taste amazing!

A lot of people make a pot of coffee and use the liquid in their ice cream, but I like the addition of the ground coffee granules in my coffee.

So I start by grinding the coffee finer than what it is. I want it to be more like an espresso grind, so I use my coffee grinder and get it to a fine grind. This is the best automatic espresso machine.

Then, to my KitchenAid Mixer, I add in 2 cups of heavy whipping cream. I beat it until it makes whipped cream and the peaks are stiff.

Then I add in, the sweetened condensed milk and the coffee granules. And fold it all in together to create this delicious blueberry flavored no-churn coffee.

Once it gets all the way incorporated, find a rectangle or square freezer dish with a lid (I get these on Amazon), or you could use these freezer-safe ice cream containers.

Pour it in and smooth it out. Then, allow it to freeze for at least 4 hours or overnight.

As it sits in the freezer, the flavor intensifies and it is so delicious! I was not expecting to love this ice cream as much as I do, but the blueberry flavor pairs so well with the coffee.

Those beautiful specks of coffee really make this ice cream shine front and center! You are definitely going to want to make this recipe for sure!

Looking for More Coffee Inspiration? Check out these recipes

• Coconut Mocha Iced Coffee
• Cinnamon Roll Whipped Coffee
• Cinnamon Coffee Scones
• Blueberry Flavored No-Churn Coffee Ice Cream
• Coffee Crusted Steaks
• Cold Brew Coffee Concentrate
• Homemade Coffee Steak Rub
• Mint Mocha Iced Coffee
• Spiced Mocha
• Homemade Caramel Macchiato (made with the Ninja Coffee Bar)
• Crockpot Pumpkin Spiced Coffee
• Pumpkin Flavored Coffee Syrup

Also, be sure to visit the Best Coffee Recipes page on my blog for more inspiration. I even have a list of some of my favorite coffee accessories.