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.
Ingredients
Scale
- 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)
Instructions
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- Rinse the blackberries under cold water. If using frozen blackberries, ensure they are fully thawed and drained.
- In a medium saucepan, combine the blackberries, 1/2 cup of granulated sugar, and lemon juice. Stir gently to coat the blackberries with sugar.
- 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.
- 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.
- Stir in the vanilla extract and set aside to cool completely.
- 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.
- Once the blackberry mixture has cooled, gently fold it into the ice cream base, maintaining some swirls of blackberry throughout.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight.
- 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.
- If you dont 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.
- Once the ice cream reaches a soft-serve consistency, gently fold in the crumbled shortbread cookies.
- Transfer the ice cream to an airtight container, smoothing the top. Optionally, sprinkle extra crumbles of shortbread on top.
- Cover and freeze for at least 4 hours, or until firm enough to scoop.
- Remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
- Scoop generous portions into bowls or cones. Drizzle with leftover blackberry syrup if desired.
- Garnish with fresh blackberries, whipped cream, or crushed shortbread cookies for an extra special touch.
- 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