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.