Southern Blackberry Cobbler Ice Cream: A Delicious Twist on a Classic Dessert

Southern Blackberry Cobbler Ice Cream is a delightful treat that perfectly captures the essence of summer in the South. Imagine the rich, creamy texture of homemade ice cream combined with the sweet-tart flavor of fresh blackberries and the comforting notes of buttery cobbler crust. This recipe not only satisfies your sweet tooth but also pays homage to the beloved Southern tradition of cobbler-making, which has been passed down through generations. People adore this dish for its unique blend of flavors and textures, making it a perfect dessert for family gatherings or warm evenings on the porch. With Southern Blackberry Cobbler Ice Cream, you can enjoy a taste of Southern hospitality in every scoop!

Ingredients:

• 2 cups fresh blackberries (or frozen, thawed)
• 1 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla bean paste (optional, for extra flavor)
• 1/2 cup buttermilk
• 1/4 teaspoon salt
• 1 cup crumbled shortbread cookies (for added texture)

Preparing the Blackberry Mixture

1. Start by rinsing the blackberries under cold water. If you’re using frozen blackberries, make sure they are fully thawed and drained.
2. In a medium saucepan, combine the blackberries, 1/2 cup of the granulated sugar, and the lemon juice. Stir gently to coat the blackberries with the sugar.
3. Place the saucepan over medium heat and cook the mixture for about 5-7 minutes, stirring occasionally. You want the blackberries to break down and release their juices, creating a syrupy consistency.
4. Once the blackberries have softened, remove the saucepan from the heat and let it cool for a few minutes. Then, use a fork or a potato masher to mash the blackberries slightly, leaving some whole for texture.
5. Stir in the vanilla extract and set the mixture aside to cool completely. This will be the base for our cobbler ice cream.

Preparing the Ice Cream Base

1. In a large mixing bowl, combine the heavy cream, whole milk, buttermilk, the remaining 1/2 cup of granulated sugar, salt, and vanilla bean paste (if using). Whisk together until the sugar is fully dissolved.
2. Once the blackberry mixture has cooled, gently fold it into the ice cream base. Be careful not to overmix; you want to maintain some swirls of blackberry throughout the mixture.
3. Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours, or overnight if you have the time. This chilling step is crucial for developing the flavors and ensuring a creamy texture.

Churning the Ice Cream

1. After the mixture has chilled, it’s time to churn the ice cream. If you have an ice cream maker, follow the manufacturer’s instructions for churning. Pour the chilled mixture into the ice cream maker and churn for about 20-25 minutes, or until it reaches a soft-serve consistency.
2. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture vigorously with a fork to break up any ice crystals, repeating this process for about 3-4 hours until the ice cream is firm and creamy.

Adding the Shortbread Cookies

1. Once the ice cream has reached a soft-serve consistency, gently fold in the crumbled shortbread cookies. This will add a delightful crunch and enhance the cobbler experience.
2. Transfer the ice cream to an airtight container, smoothing the top with a spatula. If you like, you can sprinkle a few extra crumbles of shortbread on top for presentation.
3. Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours, or until it is firm enough to scoop.

Serving the Southern Blackberry Cobbler Ice Cream

1. Once the ice cream is fully frozen, it’s time to serve! Remove the container from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop.
2. Using an ice cream scoop, serve generous portions of the blackberry cobbler ice cream into bowls or cones. You can also drizzle some extra blackberry syrup over the top if you have any leftover from the blackberry mixture.
3. For an extra special touch, consider garnishing with fresh blackberries, a dollop of whipped cream, or a sprinkle of crushed shortbread cookies.
4. Enjoy your homemade Southern Blackberry Cobbler Ice Cream

   Conclusion:

   In wrapping up this delightful journey into the world of Southern Blackberry Cobbler Ice Cream, I can confidently say that this recipe is a must-try for anyone looking to indulge in a sweet, creamy treat that captures the essence of summer. The combination of rich, velvety ice cream with the tartness of fresh blackberries and the comforting crunch of cobbler crust creates a symphony of flavors and textures that is simply irresistible. For serving suggestions, consider topping your scoop with a drizzle of warm caramel sauce or a sprinkle of crushed pecans for an added layer of flavor. You could also experiment with variations by swapping out blackberries for other seasonal fruits like peaches or blueberries, or even adding a splash of bourbon for a grown-up twist. The possibilities are endless, and that’s what makes this recipe so special! I wholeheartedly encourage you to try making this Southern Blackberry Cobbler Ice Cream at home. It’s not just a dessert; it’s an experience that brings joy and nostalgia with every bite. Once you’ve whipped up your batch, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your creation. Let’s celebrate the joy of homemade ice cream together! Print
   

   Southern Blackberry Cobbler Ice Cream: A Delicious Twist on a Classic Dessert

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   • Author: Maria
   • Total Time: 285 minutes
   • Yield: 1.5 quarts 1x

   Print Recipe

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   Description

   Enjoy a refreshing taste of summer with this Southern Blackberry Cobbler Ice Cream, featuring creamy homemade ice cream swirled with sweet blackberry sauce and crunchy shortbread cookies. Perfect for warm days, this delightful treat combines rich flavors and textures for a delicious dessert experience.

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   Ingredients

   Scale 1x2x3x

   • 2 cups fresh blackberries (or frozen, thawed)
   • 1 cup granulated sugar, divided
   • 1 tablespoon lemon juice
   • 1 teaspoon vanilla extract
   • 2 cups heavy cream
   • 1 cup whole milk
   • 1 teaspoon vanilla bean paste (optional, for extra flavor)
   • 1/2 cup buttermilk
   • 1/4 teaspoon salt
   • 1 cup crumbled shortbread cookies (for added texture)

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   Instructions

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   1. Rinse the blackberries under cold water. If using frozen blackberries, ensure they are fully thawed and drained.
   2. In a medium saucepan, combine the blackberries, 1/2 cup of granulated sugar, and lemon juice. Stir gently to coat the blackberries with sugar.
   3. Place the saucepan over medium heat and cook for about 5-7 minutes, stirring occasionally, until the blackberries break down and release their juices, creating a syrupy consistency.
   4. Remove from heat and let cool for a few minutes. Mash the blackberries slightly with a fork or potato masher, leaving some whole for texture.
   5. Stir in the vanilla extract and set aside to cool completely.
   6. In a large mixing bowl, combine heavy cream, whole milk, buttermilk, the remaining 1/2 cup of granulated sugar, salt, and vanilla bean paste (if using). Whisk until the sugar is fully dissolved.
   7. Once the blackberry mixture has cooled, gently fold it into the ice cream base, maintaining some swirls of blackberry throughout.
   8. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight.
   9. After chilling, churn the ice cream according to your ice cream maker’s instructions for about 20-25 minutes until it reaches a soft-serve consistency.
   10. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir vigorously with a fork every 30 minutes for about 3-4 hours until firm and creamy.
   11. Once the ice cream reaches a soft-serve consistency, gently fold in the crumbled shortbread cookies.
   12. Transfer the ice cream to an airtight container, smoothing the top. Optionally, sprinkle extra crumbles of shortbread on top.
   13. Cover and freeze for at least 4 hours, or until firm enough to scoop.
   14. Remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
   15. Scoop generous portions into bowls or cones. Drizzle with leftover blackberry syrup if desired.
   16. Garnish with fresh blackberries, whipped cream, or crushed shortbread cookies for an extra special touch.
   17. Enjoy your homemade Southern Blackberry Cobbler Ice Cream!

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   Notes

   • For the best flavor, use fresh blackberries when in season.
   • The vanilla bean paste is optional but adds a lovely depth of flavor.
   • This ice cream can be stored in the freezer for up to 2 weeks, but it’s best enjoyed fresh.

   • Prep Time: 30 minutes
   • Cook Time: 15 minutes