Go Back

Southern Blackberry Cobbler Ice Cream

A delightful fusion of homemade blackberry cobbler and creamy ice cream, perfect for hot summer days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Blackberry Mixture
  • 2 cups fresh blackberries (or frozen, thawed) Best with fresh berries for flavor.
  • ½ cup granulated sugar To mix with blackberries.
For the Ice Cream Base
  • 1.5 cups heavy cream For a creamy texture.
  • 1 cup whole milk Adds richness to the ice cream.
  • ½ cup granulated sugar Remaining sugar for the ice cream base.
  • 1 tablespoon vanilla extract Enhances flavor.
  • 1 tablespoon lemon juice Brightens the flavor.
For the Cobbler Topping
  • 1 cup prepared cobbler topping Can be store-bought or homemade.

Method
 

Preparation
  1. In a medium bowl, combine the blackberries with ½ cup of sugar. Gently mash the berries with a fork to release their juices. Let this mixture sit for about 15 minutes.
  2. In a separate large bowl, whisk together the heavy cream, whole milk, remaining ½ cup of sugar, vanilla extract, and lemon juice until smooth.
  3. Gently fold the blackberry mixture into the ice cream base until well incorporated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Churning
  1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions—about 20-30 minutes.
  2. Once the ice cream reaches a soft-serve consistency, fold in the cobbler topping and any reserved whole blackberries.
Freezing
  1. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
  2. Scoop into bowls and enjoy!

Notes

For serving, consider pairing with crunchy waffle cones, toasted pecans, or a drizzle of chocolate or caramel sauce. Store in an airtight container in the freezer for best results.