Description
This Creamy Blackberry Cobbler Ice Cream recipe combines the luscious flavor of fresh blackberries with a rich and custardy ice cream base, complemented by a buttery, crumbly cobbler topping. Perfect for summer treats, this homemade ice cream offers a delightful mix of textures and a burst of fruity sweetness that’s irresistible.
Ingredients
Scale
Cobbler Topping
- 0.25 cups Butter
- 0.5 cups Sugar
- 0.5 teaspoon Vanilla extract
- 0.5 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 1.25 teaspoon Salt
Blackberry Filling
- 6 oz. Blackberries
- 2 tablespoons Sugar
Ice Cream Base
- 2.5 cups Whole milk
- 4 oz. Cream cheese (softened)
- 0.5 cups Sugar
- 5 large Egg yolks
Instructions
- Prepare Cobbler Topping: In a bowl, combine butter, sugar, and vanilla extract until well mixed. Add flour, baking powder, and salt; stir until a crumbly dough forms.
- Bake Cobbler Topping: Crumble the dough into a pie pan lined with parchment paper, spreading evenly. Bake at 375°F for 15-18 minutes until golden brown. Remove and let cool completely.
- Make Blackberry Filling: In a bowl, mix blackberries with 2 tablespoons sugar. Gently crush most berries to create a rustic jammy texture. Set aside.
- Blend Ice Cream Base: In a blender, combine milk, softened cream cheese, and ½ cup sugar. Blend until smooth with no lumps of cream cheese remaining.
- Heat Ice Cream Base: Pour the blended mixture into a pot and warm over low to medium heat until warm but not boiling.
- Temper Egg Yolks: In a separate bowl, whisk egg yolks. Slowly add a few spoonfuls of the warm milk mixture into yolks, stirring continuously to prevent curdling. Gradually add more until warm.
- Cook Custard Base: Return the yolk mixture to the pot. Cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat.
- Chill Custard: Let custard cool to room temperature, then refrigerate for at least 2 hours until completely cold.
- Churn Ice Cream: Pour chilled custard into an ice cream maker. Churn according to manufacturer instructions until soft-serve consistency is reached.
- Fold in Ingredients and Freeze: Gently fold in blackberry filling and crumbled cobbler topping. Transfer to an airtight container and freeze for about 4 hours until firm.
Notes
- Use fresh or frozen blackberries depending on season.
- Ensure cream cheese is softened to avoid lumps in the custard base.
- Tempering the egg yolks gradually is crucial to prevent scrambling.
- Chill the custard thoroughly before churning for best texture.
- If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes until firm.
- The cobbler topping adds a delightful crunch—don’t skip it!
