Southern Blackberry Cobbler Ice Cream is a delightfully creamy dessert that’s filled with the sweet and tart flavors of blackberries and a buttery cobbler crumble. It’s not heavy or overly sweet either. I think it’s a perfect summertime or Southern-themed dessert, and if you’re not a fan of blackberries, feel free to substitute with your favorite berry.
It will still be undeniably delicious! If you’re looking for a creamy and fruity dessert that’s not overly rich, you’ve come to the right place. When you make a rich and smooth ice cream and pair it with a fruity blackberry swirl and buttery cobbler pieces, you get the perfect treat. The addition of the cobbler crumble just sends it over the top. I’ve really been in the mood for something cool and refreshing and this dreamy ice cream reminds me of summer and Southern hospitality. Not a fan of blackberries? Don’t worry, it’s still delicious with any berry you choose.
Kitchen Equipment Needed
- Ice cream maker
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Whisk
- Spatula
Ingredients
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Blackberry Swirl:
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Cobbler Crumble:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Directions
- Prepare the Blackberry Swirl:
- In a saucepan, combine the fresh blackberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened, about 10 minutes. Remove from heat and let cool completely.
- Prepare the Cobbler Crumble:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, and salt. Stir in the melted butter until the mixture forms a crumbly texture. Spread the crumble mixture on the prepared baking sheet and bake for 10-12 minutes, or until golden brown. Let cool completely.
- Make the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, vanilla extract, and salt until the sugar is dissolved.
- Churn the Ice Cream:
- Pour the ice cream base into an 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 cooled blackberry swirl and cobbler crumble into the churned ice cream. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
- Serve:
- Scoop the Southern Blackberry Cobbler Ice Cream into bowls or cones and enjoy!
This Southern Blackberry Cobbler Ice Cream is the perfect combination of creamy, fruity, and buttery goodness. Enjoy!
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