Southern Blackberry Cobbler Ice Cream is a creamy, dreamy dessert that captures the essence of a classic blackberry cobbler in every scoop. With swirls of blackberry compote and chunks of buttery cobbler, this ice cream is perfect for cooling off on a hot day or enjoying as a special treat.

Equipment:

Ice cream maker
Mixing bowls
Saucepan
Whisk
Baking dish
Spatula

Ingredients:

Blackberry Compote:

2 cups fresh or frozen blackberries
1/2 cup granulated sugar
1 tbsp lemon juice

Cobbler Pieces:

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup unsalted butter, cold and cubed
1/4 cup milk

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp vanilla extract

Instructions:

Make the Blackberry Compote:
- In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool completely.
Prepare the Cobbler Pieces:
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Spread the dough in a thin layer on a baking dish and bake for 12-15 minutes, or until golden brown. Allow to cool, then break into small pieces.
Make the Ice Cream Base:
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
Churn the Ice Cream:
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Assemble the Ice Cream:
- Gently fold the blackberry compote and cobbler pieces into the churned ice cream. Transfer the mixture to a lidded container and freeze for at least 4 hours, or until firm.

Tips:

For a richer flavor, roast the blackberries in the oven with a bit of sugar before making the compote.
Use fresh, seasonal blackberries for the best flavor.

Southern Blackberry Cobbler Ice Cream is a delightful and refreshing dessert that combines the best of a classic blackberry cobbler with creamy homemade ice cream. Perfect for summer or any time you crave a taste of the South, this ice cream is sure to impress.

Southern Blackberry Cobbler Ice Cream

Southern Blackberry Cobbler Ice Cream is a creamy, dreamy dessert that captures the essence of a classic blackberry cobbler in every scoop.

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Equipment

Ice cream maker
Mixing bowls
Saucepan
Whisk
Baking dish
Spatula

Ingredients

Blackberry Compote:
2 cups fresh or frozen blackberries
1/2 cup granulated sugar
1 tbsp lemon juice
Cobbler Pieces:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup unsalted butter cold and cubed
1/4 cup milk
Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp vanilla extract

Instructions

Make the Blackberry Compote:
In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool completely.
Prepare the Cobbler Pieces:
Preheat your oven to 375°F (190°C). In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined.
Spread the dough in a thin layer on a baking dish and bake for 12-15 minutes, or until golden brown. Allow to cool, then break into small pieces.
Make the Ice Cream Base:
In a mixing bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
Churn the Ice Cream:
Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Assemble the Ice Cream:
Gently fold the blackberry compote and cobbler pieces into the churned ice cream. Transfer the mixture to a lidded container and freeze for at least 4 hours, or until firm.