Blackberry Cobbler Ice Cream

The summer heat has me in the mood for ice cream lately (as if I need an excuse to eat ice cream)! Homemade ice cream is not only super easy to make, but I love getting to incorporate whatever flavors I want to create something unique. Blackberry cobbler is probably one of my favorite summer desserts—since blackberries are in season—making this treat extra special. Bonus points to anyone who picks their own berries!

I am working with for this post and I was STOKED to use the 5-Quart  and in the brand’s color of the year, Bird of Paradise. Isn’t it cute!? This is the first year KitchenAid has released a collection and I love the vibrant color they chose this year—it really brings a kitchen to life! I also used the , which makes whipping up some homemade ice cream a breeze.

This blackberry cobbler ice cream recipe has three parts—all super easy to make. First, there is a creamy, custard base. Next, the fresh blackberries get mixed with a little sugar for the cobbler filling component. And finally, I baked what is essentially a cobbler topping (similar to a crumble top on a muffin) and that also gets mixed in. The KitchenAid stand mixer includes 10 speeds and is compatible with a variety of attachments, making it so easy to mix, knead or whip ingredients together. The end result is a rich and delicious ice cream that tastes and has some texture like blackberry cobbler. It’s so good!

The cobbler topping is great for mixing into the ice cream, but I also ended up keeping about 1/4 of the mix to sprinkle on top of the ice cream just before serving. Totally optional but this made it feel almost like a sundae to me, so I thought I’d mention it. 🙂

The ice cream base is great in all kinds of ice cream recipes, so you could totally change this up if you aren’t feeling the blackberry cobbler. The recipe includes some softened cream cheese, which gives it a slight tang similar to cheesecake (yum!!!). Using the I like to blend the cream cheese with the milk and sugar before heating and adding eggs (see recipe below). This ensures that the cream cheese gets incorporated really well, resulting in a super smooth ice cream consistency. So although it’s not 100% necessary it’s a great little trick.

Extra credit if your blender matches your stand mixer. 🙂 But seriously, how cute is this blender in Bird of Paradise too?

Once the ice cream base is made, you simply blend in the blackberry mixture and cobbler topping. Easy, delicious, and oh-so summer appropriate!

If you aren’t serving this right away (maybe for a backyard BBQ or something), just store the ice cream in the freezer. It’s ice cream, so it’ll last a long time in there. 🙂

Make sure you have a plan to share this ice cream with friends because it’s TOO good to have a whole quart in your freezer all to yourself. Or maybe I should say this is dangerous for me. I don’t think I have the best willpower. Happy ice cream making, friends! xo. Didier

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Blackberry Cobbler Ice Cream

Servings 8

Ingredients

ice cream base:

  • 2 1/2 cups whole milk
  • 4 oz. softened cream cheese
  • 1/2 cup sugar
  • 5 egg yolks

blackberry mixture:

  • 6 ounces blackberries
  • 2 tablespoons sugar

cobbler topping:

  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Combine the cobbler topping ingredients: butter, sugar and vanilla and blend together until well combined. Then add in the flour, baking powder and salt. Stir until a crumbly dough begins to form. In a pie pan lined with parchment paper, crumble the dough in. Bake at 375°F for 15-18 minutes until golden brown. Allow to fully cool.

  2. Mix the blackberries and 2 tablespoons of sugar together in a bowl, smashing most of the blackberries so a kind of rustic jam forms. Set aside.
  3. In a blender, combine the milk, cream cheese, and 1/2 cup sugar. Blend until well combined and no small bits of cream cheese remain. Add to a pot and heat over low/medium heat.

  4. In another bowl, have your egg yolks ready. Add a few spoonfuls of the warm milk mixture to the egg yolk bowl and stir. Continue until you can feel that the bowl (and mixture inside) has begun to warm. You want to temper (warm up) the yolks before adding them to the pot so they don’t cook too quickly.

  5. Once warmed, add the yolk mixture to the pot. Cook over low/medium heat until the mixture has thickened and can easily coat the back of a spoon. Allow the mixture to cool until it is chilled. I usually put my bowl in the refrigerator to move along the process. You can also leave this mixture in the refrigerator overnight if you aren’t ready to make your ice cream yet.

  6. Add the ice cream base mixture to your ice cream maker and follow the manufacturer instructions. Once the ice cream is blended and creamy, stir in the blackberry mixture as well as the cobbler topping. Serve right away or freeze in an airtight container.

Credits//Author and Photography: Didier Li. Photos edited with .

  • This looks so delicious! We make homemade ice cream all the time and I love making ones with swirls and additives.

    I would add that custard (ice cream/egg mixture) should be stirred constantly while on the stove and to be careful to remove from heat as soon as it starts to thickened. We always strain our custard with a fine sieve as well just in case.

  • Yum!! Blackberry pie is my favorite, so this is right up my alley! That lavender color is gorgeous too!

    -Molly

  • Looks delicious! Which Lightroom presets from A Color Stroy were used for these photos?

  • I’ve never tried to make my own icecream because I always thought it would be super hard! However, after reading this, I think it might be about time I gave it a go! Plus if it is blackberry cobbler then I am all in – thanks so much for sharing, I can’t wait to get stuck in. Yum!

    Holly from xo

  • Wow, I know got something creamy for my kids with a helping hand from you guys. Appreciated the post.

  • I made this ice cream base on the weekend, and it is DELICIOUS! I used your base, but added rhubarb compote I had in the freezer, and some crumbled oatmeal cookies as I was not about to turn the oven on in this heat (no central air – hence the need for ice cream!) I followed your tips to the letter, and the consistency and taste are amazing. I will definitely make this one again – maybe in the fall with the cobbler. Thanks so much!

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