This recipe for Blueberry Flavored No-Churn Coffee Ice Cream is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I love finding new and exciting recipes to share with y'all! I created this recipe for Blueberry Flavored No-Churn Coffee Ice Cream while I was recipe testing a couple of weeks ago.
Now I know if you are like me, you think blueberries and coffee? That doesn't even sound like it goes that great together.
How to Make Blueberry Flavored No-Churn Ice Cream
Well — normally you would be right. However, when you use the Door County Coffee that is Blueberry Cobbler, everything about this recipe turns out right.
I was sent a huge box of different flavored coffees, and because this is Spring, I wanted to create a recipe that said spring. Nothing screams Spring to me like fresh berries. When my eyes landed on the Blueberry Cobbler coffee, I knew right then and there that it was the one I was going to use for this delicious recipe.
How to Make this recipe no-churn
Now — what makes this recipe no churn is the fact that you mix everything together and place in a dish and let it freeze. I have made a lot of other delicious ice cream recipes such as my Strawberry Ice Cream, my vanilla milkshakes without ice cream, easy no-churn cotton candy ice cream, and now I can add this delicious coffee ice cream to the mix too!
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.
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!
- 3 Tablespoons blueberry Cobbler coffee from Door County
- 2 cups heavy cream
- 1 can of sweetened condensed milk
- 1 teaspoon vanilla extract
- In a coffee grinder, grind the coffee down to a fine ground, which is an espresso grind.
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form.
- Now, fold in the sweetened condensed milk, vanilla extract, and coffee granules until mixed together.
- Spoon the ice cream into a freezer-safe container or bowl.
- Cover tightly and freeze overnight, or at least 4 hours.
- Homemade Ice cream like this can be stored in the freezer for up to 2 weeks.
Amount Per Serving: Calories: 231Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 33mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 2g