Southern Blackberry Cobbler Ice Cream: A Summertime Delight

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Notes

For a richer flavor, roast the blackberries in the oven with a bit of sugar before making the compote.