Southern Blackberry Cobbler Ice Cream
My Southern Blackberry Cobbler Ice Cream is inspired by the popular Blue Bell version so we can enjoy this seasonal flavor all year round! It's got a creamy vanilla custard ice cream base swirled with a blackberry sauce and plenty of sweet biscuit chunks.
Servings: 10 servings
Equipment
Ingredients
Blackberry Swirl
- 8 ounces blackberries fresh or frozen
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup water
Biscuits
- 1 cup (141g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup salted butter softened
- 1 large egg
- 1/4 cup milk divided
- 1 teaspoon pure vanilla extract
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2/3 cup granulated sugar
- 2 Tablespoons corn syrup
- 1/4 teaspoon kosher salt
- 4 teaspoons cornstarch
- 2 ounces full-fat cream cheese softened
- 2 teaspoons pure vanilla extract
Instructions
- For blackberry swirl, add blackberries, sugar, and cornstarch to a medium saucepan. Stir to evenly distribute and then add water.8 ounces blackberries, 1/4 cup (50g) granulated sugar, 1 1/2 teaspoons cornstarch, 1/3 cup water
- Heat blackberry mixture over medium heat. Stir and mash berries until juices have slightly thickened, about 6-8 minutes.
- Remove from heat and press through a fine mesh strainer, discarding seeds. Cool completely, then cover and chill in the fridge.
- For the biscuits, preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter using a pastry cutter or two knives.1 cup (141g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 cup salted butter
- In a separate bowl, whisk egg, milk, and vanilla extract. Add to the flour mixture, stirring with a spatula to combine.1 large egg, 1/4 cup milk, 1 teaspoon pure vanilla extract
- Drop biscuit dough onto the prepared baking sheet by a teaspoonful. Bake for 15-16 minutes until golden brown. Cool completely. Break into smaller, 1/2-inch pieces before adding to ice cream.
- For the ice cream base, combine cream, 1 1/4 cups of milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Meanwhile, whisk cornstarch with remaining 1/4 cup of milk in a small bowl to create a slurry.1 1/2 cups heavy cream, 1 1/2 cups whole milk, 2/3 cup granulated sugar, 2 Tablespoons corn syrup, 1/4 teaspoon kosher salt, 4 teaspoons cornstarch
- Bring cream mixture to a boil for 4 minutes. Whisk in the slurry. Cook for an additional 2 minutes until slightly thickened.
- In a large bowl, add cream cheese and 1/4 cup of hot milk mixture. Whisk until smooth. Add remaining milk mixture, stirring to combine. Stir in vanilla extract.2 ounces full-fat cream cheese, 2 teaspoons pure vanilla extract
- Set the bowl in an ice water bath to cool the mixture quickly, or chill 4 hours or overnight in the fridge until completely cold.
- Pour ice cream base into your ice cream maker and churn for 20-25 minutes until ice cream is of the consistency of soft-serve. Add biscuit pieces during the last minute of churning.
- Transfer half of the ice cream into a freezer-safe container, then drizzle half of the blackberry swirl mixture on top. Add remaining ice cream, followed by remaining blackberry swirl. Use a knife to gently swirl ice cream, then freeze for 4-6 hours to harden.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
