Blueberry Glazed Donut Ice Cream


I was torn between making cinnamon roll ice cream or donut ice cream, but donuts won out. The boyfriend and I have a mild obsession with donuts and we’ve made it our quest to sample all the good donut places in LA (and Orange County when it’s convenient). We’ve tried cronuts, wow-nuts (waffle donuts), cruffins (croissant muffins–not a donut, but worth mentioning), Texas-sized donuts (a glazed raised donut almost a foot in diameter, only one baked a day), and milky buns (glazed donuts filled with ice cream), just to name a few. We really love donuts.

Glazed old fashioned donuts are my absolute FAVORITE, but blueberry donuts are pretty close behind. So why not make some blueberry donut ice cream! I steeped the donuts in the half-and-half to infuse the flavor into the ice cream and I strained it with a fine sieve to keep the mushy donut remnants out. The pale bluish-purple of the cream was perfect! But then when I mixed it into the yolks, it became a weird gray color that did not look appetizing. I really didn’t want to, but I had to add food coloring to make it not look gross. I actually lost count of how many drops of food coloring I put in, but I wrote down approximately how much I used.

It tastes just like a blueberry donut, but in ice cream form! Hope you enjoy it 🙂

Coffee and Donuts Ice Cream
adapted from Brown Eyed Baker
(makes 1 quart)1 quart half-and-half
1/2 cup granulated sugar
2 blueberry glazed donuts, chopped, divided
6 egg yolks
1/4 tsp vanilla extract
pinch of salt
10 drops of blue food coloring
6 drops of red food coloring

  1. Warm half-and-half and 2 donuts in a medium saucepan.  Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 15 minutes.
  2. Strain the liquid from the donut bits with a strainer and set aside.
  3. Whisk together egg yolks and sugar in a large bowl until thoroughly combined.
  4. Slowly pour about 1/4 of hot cream mixture into the egg yolks, whisking constantly. Continue incorporating the rest of the hot cream in the same amounts, whisking thoroughly before adding more. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
  5. Pour the ice cream base into a bowl and mix in food coloring. Allow to cool for about 20 minutes then place in refrigerator and chill overnight.
  6. Pour into an ice cream maker and freeze according to the manufacturer’s directions (or use another method to freeze the ice cream).
  7. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

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