Southern Blackberry Cobbler Ice Cream
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Southern Blackberry Cobbler Ice Cream
Dive into our mouthwatering Southern Blackberry Cobbler Ice Cream! Creamy homemade no-churn vanilla ice cream mixed with tangy blackberry swirls + chunks of buttery cobbler— Get ready to scoop up a little taste of heaven with every spoonful! Dairy-free + Gluten-free options.
Let me take a wild guess here --- if you're reading this, you're probably a fan of blackberries, cobblers, or ice cream. And if you're from the South, chances are you're into all three. Haha. With the heat cranking up, I've been craving ice cream like crazy (not that I ever need an excuse to indulge!). Making this homemade no-churn Southern Blackberry Cobbler Ice Cream is a breeze, and I LOVE that I can experiment with different flavors to whip up something truly one-of-a-kind.
Blackberry cobbler is hands down one of my favorite spring + summer treats, especially when those juicy blackberries are in season, which is what makes the whole dessert extra special! If you're a lover of making your own icecream, then this No-Churn Blueberry Protein Ice Cream [with Gingersnap] or No-Churn Chocolate Oreo Ice Cream is a must! Oh and let's not forget about The Best Strawberry Shortcake Ice Cream.
But when it comes to this recipe in particular it requires minimal effort + simple ingredients & no fancy ice cream maker----it's a huge hit with the family and is perfect for a sweet cool-down treat over summer or ideal for a cozy winter movie night. Basically, it's perfect ALL YEAR round and can be adapted to be gluten-free & dairy-free! Be sure to check out my 10 Delicious No-Churn Ice Cream Flavors Worth Trying also!
Jump to:
- Why You'll Love This Southern Blackberry Cobbler Ice Cream
- What Is Blackberry Cobbler?
- Ice Cream Without an Ice Cream Maker
- Ingredients For Blackberry Cobbler Ice Cream
- Fresh vs. Frozen Blueberries
- Why Sweetened Condensed Milk Is So Important!
- How To Make Southern Blackberry Cobbler Ice Cream
- Serving Suggestions For This Blackberry Cobbler Ice Cream
- Southern Blackberry Cobbler Ice Cream Q + A's
- More Homemade Ice Cream Recipes to Try!
- MADE OUR RECIPE(S)?
- Southern Blackberry Cobbler Ice Cream
Why You'll Love This Southern Blackberry Cobbler Ice Cream
- It's a no-churn ice cream recipe which means NO fancy ice cream maker!
- Better than store-bought--promise! Plus, you can make it gluten-free or vegan.
- SIMPLE & EASY with the ability to customize the flavors.
- Rich in flavor, velvety + SO creamy.
- Perfectly sweet & scoop-able and works in a bowl or on a cone!
- Ideal for snacking or for hosting kids + adults alike
What Is Blackberry Cobbler?
Blackberry cobbler is like a taste of Southern comfort in a baking dish. It's made with fresh blackberries, sweetened up with sugar, and then topped with a rustic, biscuit-like dough.
Ice Cream Without an Ice Cream Maker
You may have thought that the only way to enjoy homemade icecream is to purchase an icecream maker. That is totally false! You can create excellent texture without an ice cream maker if you follow some of my basic principles for no-churn ice cream---especially this blackberry cobbler version. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!
If you take sweetened cream, flavor it, and freeze it, you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.
Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer. However, for an even easier method----you can blend everything in a blender for the right amount of whipping.
Ingredients For Blackberry Cobbler Ice Cream
Here is a simple list of ingredients to make Southern Blackberry Cobbler Ice Cream:
BLACKBERRY SAUCE:
This sauce will be swirled into the icecream before its frozen!
- Fresh blackberries. Organic is best, if not be sure to wash + dry them thoroughly.
- Organic cane sugar. To sweeten.
- Lemon. Freshly-squeezed.
- Blackberry preserves/jam. I love using Bonne Maman.
Make the sauce by first combining all of the ingredients in a saucepan on the stove. Then simmer the berries until they break down, about 5 to 6 minutes. At this point, the sauce should have thickened up beautifully. Finally, remove from heat and let it cool COMPLETELY.
Fresh vs. Frozen Blueberries
I like using frozen blackberries for baking or cooking projects because they are super convenient (unless in season). The flavor is more concentrated, plus they’re more affordable.
However, in this recipe, I chose to use fresh blackberries since they were in season and I'd be making a compote/sauce. Rest assured, you can totally use frozen blackberries for this recipe if that's what you have handy!
ICE CREAM:
- Organic heavy cream. Make sure it's VERY COLD. (See FAQ for vegan/dairy-free option)
- Sweetened condensed milk. I use low-fat, sweetened condensed milk for my homemade ice cream recipe. It really enriches the texture and sweetens things up with just one simple ingredient. (Dairy-free option sub for a DF condensed milk)
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Raw organic honey. You can sub with maple syrup or Agave, if desired.
- Pinch of sea salt. This enhances all the flavors beautifully.
- Almond Milk. You can use store-bought or make your own Almond Milk without soaking! (You can also sub with whole milk or your fave plant-based milk)
- Organic shortbread cookies. Roughly chopped or crushed (See Cinnamon Biscuit Topping below for substitute for cookies)
CINNAMON BISCUIT TOPPING [SUBSTITUTE FOR COOKIES]:
You've got options here ---- If you're short on time, go with shortbread cookies. But if you're all about that homemade life, the biscuit topping adds another level of deliciousness.
- Organic all-purpose flour. This is the base for the crumbly topping.
- Organic cane sugar. For sweetness.
- Baking powder. This helps the biscuit topping to rise.
- Ground cinnamon + nutmeg.
- Sea salt.
- Almond milk. Unsweetened + COLD.
- Lemon juice. Freshly-squeezed.
- Butte. Make sure it's COLD and unsalted, cut into small pieces.
- Egg wash or melted butter. For brushing
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES FOR ICE CREAM!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Blackberry Cobbler Icecream recipe. Everything from my fave dutch pot/oven, wooden spoons, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Why Sweetened Condensed Milk Is So Important!
First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.
Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.
That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, for a vegan-friendly/dairy-free option Edward's & Son's Let's Do Organic's dairy-free coconut version.
How To Make Southern Blackberry Cobbler Ice Cream
TO MAKE THE ICE CREAM:
- In a high-powered blender, add the heavy cream, sweetened condensed milk, vanilla, salt, honey, and milk, blending everything together until smooth, about 2-3 minutes.
ASSEMBLE + FREEZE:
- Immediately pour the ice cream "batter" into a 9x5 loaf pan (or small metal bowl or round or square cake pan), followed by ¾ of the COOLED blackberry sauce, slightly stirring everything around (best with a spatula or spoon) to create a "swirl" look. Next, add the crushed shortbread cookies (or crumbled biscuit topping if using) and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining ¼ of the blackberry sauce and more crushed cookies (or crumbled biscuit topping if using).
- Tightly wrap the top of the pan with foil paper or heavy-duty plastic wrap and freeze for 6 hours or overnight.
- To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping and adding it to your fave bowl(s) or cone(s).
Serving Suggestions For This Blackberry Cobbler Ice Cream
Although homemade Blackberry Cobbler Ice Cream is absolutely amazing on its own, here are some ideas to elevate it to the next level:
With Blackberry Cobbler. This is a no-brainer --- DOUBLE the blackberry cobbler goodness.
Scoop into bowls or cones. Serve the Blackberry Cobbler Ice Cream in bowls or cones for pure ice cream joy.
Make ice cream sandwiches. Get playful by sandwiching ice cream between vanilla wafers or sugar cookies for twice the amount of buttery goodness!
Blend milkshake magic. Whip up creamy milkshakes by blending the icecream with your favorite milk like this Homemade Creamy Cashew Milk or Almond Milk, then top with whipped cream and cookie crumbs and fresh blackberries or a drizzle of blackberry sauce.
Pair with deliciously soft, warm donuts or biscuits. Serve with freshly baked or fried donuts like these Homemade Glazed Donuts or Flaky Honey Buttermilk Biscuits for a heavenly combination!
Southern Blackberry Cobbler Ice Cream Q + A's
When kept in an air-tight container, ice cream lasts for about 2 weeks.
Yes just opt for gluten-free shortbread cookies or if you make cinnamon biscuit topping simply use a gluten-free flour such as Bob's Red Mill 1-1 Gluten-free blend.
To make this ice cream entirely dairy-free, simply substitute the heavy cream for full-fat coconut cream or milk (refrigerated overnight), the condensed milk for dairy-free sweetened condensed milk, and ensure that the cookies are dairy-free/vegan. Use maple syrup or agave instead of honey.
Also, ensure that the blackberries preserves/jam is vegan-friendly.
Yes and no! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool-whip, however, the texture won't be as solid. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.
The freezing time can vary depending on your freezer temperature and the depth of the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.
Not at all! For this recipe, you'll just need a blender or an electric stand mixer for a standard method like in my No-Churn Vanilla Ice Cream with Rainbow Sprinkles.
More Homemade Ice Cream Recipes to Try!
If you enjoyed our Southern Blackberry Cobbler Ice Cream and want more homemade treats, give these a go next:
- No-Churn Cookies + Cream Ice Cream
- No-Churn Butter Pecan Ice Cream
- No-Churn Chocolate Oreo Ice Cream
- Maple Brown Butter Walnut Ice Cream
MADE OUR RECIPE(S)?
If you tried this Southern Blackberry Cobbler Ice Cream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Southern Blackberry Cobbler Ice Cream
Ingredients
BLACKBERRY SAUCE:
- 3 cups fresh blackberries, organic
- ¼ cup organic cane sugar
- ½ lemon, freshly-squeezed
- 3-4 Tbsps blackberry preserves/jam (I love using Bonne Maman)
ICE CREAM:
- 2 cups organic heavy cream, VERY COLD
- 1 (14 oz.) can sweetened condensed milk
- 2 tsps vanilla extract
- 2 Tbsps raw organic honey (You can sub with maple syrup or Agave, if desired)
- Pinch of sea salt
- ¼ cup Almond milk (You can also sub with whole milk or your fave plant-based milk)
- 2 cups organic shortbread cookies, roughly chopped or crushed (See Post for More Options; See Cinnamon Biscuit Topping for substitute for cookies)
CINNAMON BISCUIT TOPPING [SUBSTITUTE FOR COOKIES]:
- 2 cups organic all-purpose flour + 2 Tbsps
- 1 cup organic cane sugar
- 2 tsps baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 1 cup Almond milk, unsweetened + COLD
- 1 tablespoon freshly-squeezed lemon juice
- 6 Tbsps COLD unsalted butter, cut into pieces
- Egg wash or melted butter, for brushing
Instructions
TO MAKE THE BLACKBERRY SAUCE:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once blackberries begin to soften, continue stirring until mixture begins to thickened a bit, about 5-6 minutes. Remove from heat and let cool completely.
TO MAKE THE ICE CREAM:
- In a high-powered blender, add the heavy cream, sweetened condensed milk, vanilla, salt, honey, and milk, blending everything together until smooth, about 2-3 minutes.
TO MAKE THE CINNAMON BISCUIT OPTION:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly and you might need a little more buttermilk if the batter isn't wet enough.
- In a bowl, add together the flour, baking powder, sugar, cinnamon, nutmeg, and salt, whisking everything until combined.
- Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.
- Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!
- Using an ice cream scoop or spoon, scoop dollops of biscuit batter unto prepared baking sheet, leaving a bit of room between each scoop. Brush the tops of the biscuits with melted butter or egg wash.
- Bake for 20-25 minutes or until the tops are golden and biscuit has cooked through.
- Let cool completely and using your hands, crumble the biscuits into chunks and add to the ice cream as you would the shortbread cookies once you reach to that step!
ASSEMBLE + FREEZE:
- Immediately pour the ice cream "batter" into a 9x5 loaf pan (or small metal bowl or round or square cake pan), followed by ¾ of the COOLED blackberry sauce, slightly stirring everything around (best with a spatula or spoon) to create a "swirl" look. Next, add the crushed shortbread cookies (or crumbled biscuit topping if using) and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with the remaining ¼ of the blackberry sauce and more crushed cookies (or crumbled biscuit topping if using).
- Tightly wrap the top of pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
- To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping and adding it your fave bowl(s) or cone(s).
- Bon Appetit!
Tips & Tricks
- STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
- DAIRY-FREE + GLUTEN-FREE OPTIONS: See FAQs section.
- GLUTEN-FREE OPTION [FOR BISCUITS]: To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly.
Nutrition
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