Let me take you back to a warm summer evening in the South, where the air was thick with the sweet scent of ripe blackberries and the sound of laughter filled the backyard. I remember my grandmother serving up her famous southern blackberry cobbler, the crispy topping perfectly cradling those juicy, tart berries. It was love at first bite! Inspired by that delightful dessert, I decided to create something new: southern blackberry cobbler ice cream. Trust me, this ice cream captures all the nostalgia of that cobbler, with creamy swirls of blackberry goodness and crunchy cobbler topping mixed in. It’s like summer in a bowl, and I can’t wait to share this recipe with you!
Ingredients List
- 2 cups fresh blackberries (make sure they’re ripe for the best flavor)
- 1 cup granulated sugar (divided into 1/2 cup and 1/2 cup for different stages)
- 1 cup heavy cream (for that dreamy, creamy texture)
- 1 cup whole milk (adds richness)
- 1 teaspoon vanilla extract (because who doesn’t love a little vanilla goodness?)
- 1 cup crumbled cobbler topping (for that delightful crunch and nostalgia)
How to Prepare Southern Blackberry Cobbler Ice Cream
Step 1: Prepare the Blackberry Mixture
Start by tossing your fresh blackberries into a saucepan along with 1/2 cup of sugar. Set the heat to medium and let it simmer away for about 5 minutes. You’ll want to stir occasionally until the blackberries break down and release their beautiful juices. Trust me, the aroma is heavenly! Once it’s all cooked down, remove the pan from heat and let it cool. This cooling step is crucial because you don’t want to melt your cream when you mix everything together.
Step 2: Combine Cream and Milk
In a separate bowl, whisk together the heavy cream, whole milk, and the remaining 1/2 cup of sugar. I like to whisk until the sugar is fully dissolved, which usually takes a minute or two. If you want that ultra-smooth consistency, make sure to take your time here! The cream and milk should be perfectly blended and ready to take on that luscious blackberry mixture.
Step 3: Chill the Mixture
Now, cover your bowl and pop it in the refrigerator for about 2 hours. I know waiting can be tough, but this step is so important! Chilling the mixture helps it thicken up and gives you that creamy texture we all crave in ice cream. Plus, it makes the churning process much easier and quicker. Just think of it as your ice cream’s beauty sleep!
Step 4: Churn the Ice Cream
Once your mixture is nice and chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning; this usually takes about 20-25 minutes. In the last few minutes of churning, gently fold in that crumbled cobbler topping. You’ll love how it adds a delightful crunch and a touch of nostalgia to every scoop. Wow, what a treat!
Step 5: Freeze Before Serving
After churning, transfer the ice cream to an airtight container and freeze it for at least 4 hours. This final freeze is key to achieving that perfect scoopable consistency. If you want to make it extra special, I recommend letting it sit at room temperature for a few minutes before serving, so it softens just a bit. Trust me, it’s absolutely worth the wait!
Tips for Success
To make sure your southern blackberry cobbler ice cream turns out perfectly, here are a few pro tips! First, be sure to use ripe blackberries; they’ll give you the best flavor. If you’re using frozen ones, let them thaw and drain excess liquid to avoid watering down your mix. Also, don’t rush the chilling process—trust me, it makes a huge difference in texture! If your ice cream maker isn’t super cold, it may not churn properly, so keep it in the freezer overnight if you can. And lastly, when adding the cobbler topping, fold it in gently to avoid breaking it down too much. This way, you’ll preserve those lovely crunchy bits in every scoop!
Nutritional Information
Here’s the estimated nutritional breakdown for a 1/2 cup serving of my southern blackberry cobbler ice cream. It packs in about 250 calories, with 15g of fat and 3g of protein. You’ll also find around 20g of sugar, which adds that delightful sweetness we all love. Keep in mind these values are estimates and can vary based on the specific ingredients you use. So, enjoy every creamy, berry-filled bite without any guilt!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for summer gatherings!
- Vibrant blackberry flavor that bursts with every bite.
- Deliciously creamy texture that rivals any ice cream parlor.
- Unique combination of sweet, juicy blackberries and crunchy cobbler topping.
- A nostalgic treat that brings back fond memories of southern summers.
FAQ Section
Can I use frozen blackberries?
Yep, you can absolutely use frozen blackberries if fresh ones aren’t available! Just make sure to thaw them first and drain any excess liquid before cooking. This will keep your ice cream from getting too watery. The flavor will still shine through, and you’ll have that lovely blackberry goodness in every scoop!
How do I store leftovers?
To keep your southern blackberry cobbler ice cream fresh, transfer any leftovers into an airtight container. Make sure to press a piece of parchment paper against the surface before sealing it—this helps prevent ice crystals from forming. You can keep it in the freezer for up to two weeks, but trust me, it probably won’t last that long!
What can I serve with this ice cream?
This ice cream is delicious on its own, but you can elevate it even further! Try serving it alongside a slice of warm cobbler or drizzling it with some chocolate or caramel sauce for an extra indulgent treat. A sprinkle of crushed nuts or a dollop of whipped cream also makes a lovely topping. You can’t go wrong with a few fresh blackberries on top for that extra pop of color and flavor!
Equipment List
- Ice cream maker (this is essential for that creamy texture)
- Medium saucepan (for cooking the blackberries)
- Mixing bowls (one for the cream mixture and another for combining)
- Whisk (to ensure everything is well combined and smooth)
- Airtight container (for freezing the ice cream)
Having these tools on hand will make the process smooth and enjoyable—trust me, you’ll want to dive right into making this delightful treat!
Ingredient Notes/Substitutions
When it comes to making my southern blackberry cobbler ice cream, using fresh, ripe blackberries is key to achieving that vibrant flavor. If you can’t find fresh ones, feel free to use frozen blackberries; just remember to thaw and drain them first to avoid excess water in your mix. For the heavy cream, you can substitute with half-and-half if you’re looking for a lighter option, but it won’t be as creamy. And if you want to cut down on sugar, you can use a sugar substitute, but be cautious—some can alter the texture and flavor. Enjoy experimenting while keeping the essence of this delightful treat intact!
Print
Southern Blackberry Cobbler Ice Cream: 5 Summer Delights
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious ice cream inspired by southern blackberry cobbler.
Ingredients
- 2 cups fresh blackberries
- 1 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup crumbled cobbler topping
Instructions
- In a saucepan, combine blackberries and 1/2 cup of sugar over medium heat.
- Cook until blackberries break down, about 5 minutes.
- Remove from heat and let it cool.
- In a bowl, whisk together heavy cream, milk, remaining sugar, and vanilla extract.
- Mix in the cooled blackberry mixture.
- Chill in the refrigerator for 2 hours.
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
- In the last few minutes of churning, add crumbled cobbler topping.
- Transfer to a container and freeze for at least 4 hours before serving.
Notes
- Use ripe blackberries for the best flavor.
- You can substitute with frozen blackberries if fresh ones are unavailable.
- Adjust sugar based on your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: southern blackberry cobbler ice cream, blackberry ice cream, dessert, southern dessert
