Let me tell you, there’s nothing quite like the flavor of southern blackberry cobbler ice cream on a warm summer day! It’s like a scoop of nostalgia, reminding me of family gatherings and sweet moments spent on the porch. The creamy texture combined with the tartness of fresh blackberries and that delightful crunch from shortbread cookies is simply irresistible. Trust me, once you try this recipe, it’ll become a staple in your home just like it is in mine. So grab those fresh blackberries and let’s dive into making the best southern blackberry cobbler ice cream you’ve ever tasted!
Ingredients for Southern Blackberry Cobbler Ice Cream
Gathering the right ingredients is key to creating that perfect southern blackberry cobbler ice cream. Here’s what you’ll need:
- 2 cups fresh blackberries – Look for plump, juicy berries for the best flavor.
- 1 cup granulated sugar – This will sweeten the mixture beautifully.
- 1 cup heavy cream – For that rich, creamy texture.
- 1 cup whole milk – It helps balance the creaminess and keeps it smooth.
- 1 teaspoon vanilla extract – Adds a warm, aromatic note.
- 1 cup crumbled shortbread cookies – Trust me, this gives it that signature cobbler crunch!
With these ingredients in hand, you’re all set to whip up something truly special!
How to Prepare Southern Blackberry Cobbler Ice Cream
Making southern blackberry cobbler ice cream is a breeze, and I promise it’ll be worth every second spent in the kitchen! Just follow these simple steps, and you’ll have creamy, dreamy ice cream that’ll impress everyone.
Step 1: Cook the Blackberries
Start by grabbing a saucepan and combining your 2 cups of fresh blackberries with ½ cup of sugar. Cook over medium heat, stirring occasionally, until the berries soften and release their juices—about 5 to 7 minutes. This step enhances the flavor and sweetness of the blackberries!
Step 2: Create the Blackberry Puree
Once the blackberries are nice and soft, transfer the mixture to a blender and blend until smooth. Then, strain the puree through a fine mesh sieve to remove those pesky seeds. This ensures a silky-smooth ice cream base, and trust me, it’s totally worth the extra effort!
Step 3: Mix the Cream Ingredients
In a separate bowl, mix together 1 cup of heavy cream, 1 cup of whole milk, the remaining ½ cup of sugar, and 1 teaspoon of vanilla extract. Whisk until everything’s combined and the sugar is dissolved. This creamy mixture sets the perfect foundation for your ice cream!
Step 4: Combine and Chill
Now, slowly add the blackberry puree to your cream mixture, stirring gently to combine. Once mixed, cover the bowl and chill it in the refrigerator for at least 2 hours. This chilling helps the flavors meld together beautifully!
Step 5: Churn the Ice Cream
After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add your crumbled shortbread cookies for that delightful cobbler crunch!
Step 6: Freeze Until Firm
Once you’ve churned it to a soft-serve consistency, transfer the ice cream to an airtight container. Freeze it for about 2-4 hours until it’s firm. This final step is crucial for that perfect scoopable texture!
Why You’ll Love This Recipe
This southern blackberry cobbler ice cream is truly a treat for the senses! Here’s why I think you’ll adore it:
- It captures the nostalgic flavors of classic southern blackberry cobbler in a creamy, dreamy ice cream form.
- The balance of sweet blackberries and crunchy shortbread cookies creates a delightful texture in every bite.
- It’s surprisingly easy to make, perfect for both beginner and seasoned cooks.
- This recipe allows for customization—adjust the sweetness or add your favorite mix-ins!
- It’s a refreshing dessert that brings joy to any summer gathering.
Once you try it, I promise you’ll be hooked!
Tips for Success
To truly nail that southern blackberry cobbler ice cream, here are my top tips! First, always use fresh blackberries—frozen ones just don’t have the same vibrant flavor. If you like it sweeter, feel free to adjust the sugar according to your taste; a little extra never hurts! When mixing your cream ingredients, make sure everything is well combined for a smooth texture. And don’t skip the chilling step—it makes a huge difference in the final creaminess! For storage, keep the ice cream in an airtight container to prevent freezer burn. Trust me, these little tricks will elevate your ice cream game!
Frequently Asked Questions
I know you might have a few questions about making this delicious southern blackberry cobbler ice cream, so here are some answers to help you out!
Can I use frozen blackberries?
Yes, you can! Just make sure to thaw them first and drain any excess liquid before cooking. Fresh blackberries have the best flavor, but frozen will work in a pinch.
How should I store the ice cream?
Store the ice cream in an airtight container in the freezer. It’ll keep well for about 2-3 weeks, but trust me, it won’t last that long!
What can I serve it with?
This ice cream is fantastic on its own, but you can also serve it with a drizzle of caramel sauce or topped with extra fresh blackberries for a lovely presentation.
Can I make this dairy-free?
Absolutely! Substitute the heavy cream and whole milk with coconut cream and a dairy-free milk of your choice. The flavor will change a bit, but it’ll still be delicious!
Nutritional Information
Let’s talk numbers! This southern blackberry cobbler ice cream is not only delicious but also offers some fun nutritional stats. Each serving, which is about ½ cup, contains approximately:
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Sugar: 20g
- Protein: 3g
- Fiber: 2g
- Sodium: 50mg
- Cholesterol: 50mg
Keep in mind, these values are estimates and can vary based on specific ingredients used. But hey, who’s counting when it’s this good?
Print
Southern Blackberry Cobbler Ice Cream: 5 Irresistible Steps
- Total Time: 2 hours 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy ice cream infused with the flavors of southern blackberry cobbler.
Ingredients
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup crumbled shortbread cookies
Instructions
- In a saucepan, combine blackberries and 1/2 cup sugar. Cook over medium heat until the berries soften.
- Blend the mixture until smooth and strain to remove seeds.
- In a bowl, mix heavy cream, whole milk, remaining sugar, and vanilla extract.
- Add the blackberry puree to the cream mixture and stir well.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the crumbled shortbread cookies.
- Transfer to a container and freeze until firm.
Notes
- Use fresh blackberries for the best flavor.
- Adjust sugar based on your sweetness preference.
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: southern blackberry cobbler ice cream
