Description

This Creamy Blackberry Cobbler Ice Cream combines the lusciousness of rich, creamy ice cream with the delightful texture and flavor of homemade blackberry cobbler. Featuring a custard base infused with cream cheese for smoothness, swirled with a rustic blackberry jam, and complemented by tender cobbler pieces, this dessert offers an irresistible treat perfect for any occasion.

Ingredients

Scale

Ice Cream Base

2.5 cups Whole milk (for a rich and creamy texture)
4 oz. Cream cheese (softened to ensure a smooth blend)
0.5 cups Sugar (enhances the sweet flavor of the blackberries)
5 large Egg yolks (lend a beautiful, custardy consistency)
0.5 teaspoon Vanilla extract (for depth of flavor and warmth)

Blackberry Jam

6 oz. Blackberries (the star ingredient that brings a burst of flavor)
2 tablespoons Sugar (for sweetening the blackberries into a rustic jam)

Cobbler Topping

0.25 cups Butter (adds that beloved buttery flavor and richness)
0.5 cups Sugar (sweetens the cobbler and complements the blackberries)
0.5 cups All-purpose flour (creates the structure of the cobbler topping)
0.5 teaspoon Baking powder (helps the topping rise slightly)
1.25 teaspoon Salt (balances sweetness and enhances overall taste)

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Instructions

Prepare the Blackberry Jam: In a saucepan over medium heat, combine 6 oz. blackberries with 2 tablespoons sugar. Cook gently while stirring, allowing the blackberries to break down and the mixture to thicken into a rustic jam consistency. Set aside to cool.
Make the Cobbler Topping: Preheat the oven to 350°F (175°C). In a mixing bowl, combine 0.5 cups sugar, 0.5 cups all-purpose flour, 0.5 teaspoon baking powder, and 1.25 teaspoon salt. Cut in 0.25 cups butter until the mixture resembles coarse crumbs. Spread this mixture evenly on a baking sheet and bake for about 15-18 minutes or until golden and crisp. Once baked, allow it to cool, then break into small chunks resembling cobbler pieces.
Prepare the Ice Cream Base: In a medium saucepan, warm the 2.5 cups whole milk and softened 4 oz. cream cheese together over medium heat until the cream cheese is melted and the mixture is smooth but not boiling. In a separate bowl, whisk the 5 egg yolks with 0.5 cups sugar until light and creamy.
Temper the Eggs: Gradually pour the warm milk and cream cheese mixture into the egg yolks while whisking continuously to avoid curdling. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 170-175°F, or 77-80°C). Remove from heat and stir in 0.5 teaspoon vanilla extract.
Chill the Base: Strain the custard base through a fine sieve into a bowl to remove any cooked egg bits. Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the Ice Cream: Once chilled, pour the custard 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 in the cooled blackberry jam and cobbler pieces into the churned ice cream, taking care to maintain swirls of jam and evenly distribute the chunks.
Freeze to Firm Up: Transfer the ice cream to a lidded container and freeze for at least 4 hours until firm enough to scoop.
Serve and Enjoy: Scoop the creamy blackberry cobbler ice cream into bowls or cones and enjoy the perfect blend of creamy custard, fruity jam, and buttery cobbler bites.

Notes

For a richer ice cream texture, you can substitute half the whole milk with heavy cream.
Make sure not to overheat the custard base to prevent curdling the eggs.
If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and whisk every 30 minutes until creamy.
Store leftovers in an airtight container to prevent ice crystals and maintain texture.
You can substitute blackberries with other berries like raspberries or blueberries for different flavors.