Blackberry Cobbler Ice Cream
The most delicious thick and creamy vanilla ice cream with swirls of homemade blackberry puree and shortbread cookies. This Blackberry Cobbler Ice Cream is heavenly!
It’s blackberry season and my sweet neighbor dropped off a huge bucket of blackberries that she picked from her yard last week. I knew I wanted to make ice cream with them and the process was very tasty…
This ice cream maker has been one of my favorite kitchen gadgets. Make sure you freeze the container for 24 hours before and then you can have homemade ice cream in just 25 minutes!
This ice cream is really simple to make!
First, you’ll make the blackberry puree by cooking blackberries and sugar in a small saucepan and mashing the blackberries until they’re all broken down. Add some cinnamon and cornstarch to thicken it up and then use a fine mesh sieve to strain the blackberry puree. Let this chill in the refrigerator for several hours.
Next, make your ice cream base by combining whole milk and heavy cream in a saucepan. Bring to a boil and then remove from heat and add the vanilla extract. Set aside to cool.
In another saucepan, you’re going to whisk together the egg yolks and sugar until super light and fluffy and then add in the warm milk mixture, cooking until thickened up a bit.
Let the ice cream base chill in the refrigerator at least 2 hours before pouring into your ice cream maker and churning.
When the ice cream is done, you’ll layer it with the blackberry puree and crushed shortbread cookies (YUM) and then swirl it all together!
I hope you make this ice cream and love it! Happy baking!
Blackberry Cobbler Ice Cream
Ingredients:
- 1 1/2 cups blackberries, fresh or frozen
- 1/4 cup granulated sugar
- 1/8 teaspoon cinnamon
- 1 1/2 teaspoons cornstarch
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 4 large egg yolks
- 2/3 cup granulated sugar
- Pinch of sea salt
- *6-10 shortbread cookies for the crumble (I used Pepperidge Farms Dublin Shortbread Cookies)
Instructions:
How to cook Blackberry Cobbler Ice Cream
- Combine the blackberries and sugar in a small saucepan over medium heat and cook for 5-10 minutes, mashing the blackberries as they cook. Once the berries are all mashed and simmering, add the cinnamon and cornstarch and stir to combine. The mixture will thicken.
- Strain the blackberries through a fine mesh sieve, using a spoon or spatula to get all the juice out, leaving only seeds. Discard the seeds. Cover the strained blackberry puree and chill in the refrigerator for several hours. You can also make this several days in advance and keep it covered in the refrigerator.
- *See notes at the bottom before beginning.
- In a medium sized saucepan over medium heat, add milk and heavy cream and bring to a boil. Remove from heat and stir in vanilla extract and let this mixture sit for 30 minutes.
- In another saucepan, beat together the egg yolks and sugar with a whisk until light in color and fluffy (this should take a few minutes).
- Whisk the warm milk into the egg yolk mixture and heat over low heat, stirring with a rubber spatula often until this mixture thickens. You want to make sure to stir and scrape the bottom often so the egg doesn’t curdle or burn on the bottom. It will be the thickness of heavy cream.
- Remove from heat and pour through a fine mesh strainer into a large bowl. Let this mixture come to room temperature before covering it and refrigerating it for at least 2 hours or overnight.
- After the mixture has been properly chilled, pour into ice cream maker and follow the manufacturers instructions. It usually churns for 20-25 minutes.
- Once the ice cream is ready, pour 1/3 of it into a loaf pan or container and then drizzle some of the blackberry mixture on top. Crush some shortbread cookies into smaller pieces and add 1/3 of the cookies. Add another layer of the ice cream and continue adding the blackberry mixture and crushed shortbread cookies until you have 3 layers. Use a knife to swirl the ice cream layers gently.
- Cover and place in the freezer for several hours to firm up before serving!