Celebrate summer with the flavors of blackberry cobbler in a delicious no-churn ice cream, complete with flaky pie crust! Inspired by a favorite seasonal ice cream flavor, this copycat recipe is easy to make, no ice cream maker required.
Happy Wednesday! I have a summer treat to help you beat the heat, No-Churn Blackberry Cobbler Ice Cream!
I’m a big fan of no-churn ice cream, which have two main ingredients: heavy cream and sweetened condensed milk. Whipping the cream incorporates the air, mimicking what the ice cream maker does while churning, while the sweetened condensed milk is sweet and condensed (hence the name ;) with the water from the milk evaporated, resulting in a creamy and non-icy, ice cream.
My inspiration for this ice cream flavor was Blue Bell’s Southern Blackberry Cobbler. My sister turned us on to this limited edition flavor. After one carton, we were hooked but I couldn’t find it again.
Blue Bell’s website describes it: “Creamy ice cream with a luscious blackberry flavor combined with flaky pie crust pieces and a blackberry sauce swirl.” My hubby describes it as “delicious”!
Here’s my no-churn version, including the flaky pie crust part of the cobbler:
Follow the directions on the refrigerated pie crust package for baking. Bake one pie crust, allow to cool and crumble into small pieces.
For the optional second pie crust, I used spring loaded cutters / pie crust stamps as a decorative pie crust embellishment.
These plunger type cutters come in a variety of designs depending on the season and can be found at the craft store on the baking aisle and in cooking stores. I’ve seen them at Michaels, Sur la Table, Walmart and Williams-Sonoma.
Press the cutter into the dough to punch out the shape, then press the plunger to make the impressions and release the dough onto a parchment or silicone-lined baking sheet.
They bake quickly so keep your eye on them and remove from the oven when the edges turn golden brown. Allow to cool and store in a plastic ziptop bag to keep them fresh until ready to serve.
No-Churn Blackberry Cobbler Ice Cream
Makes about 2 quarts
2 cups heavy cream, cold
14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon (added per the ingredients list on the carton of Blue Bell SBC ice cream)
1 cup blackberries, crushed
1 (10 oz.) jar blackberry preserves / jam or jelly (I used seedless~ microwave 15 – 20 seconds or so and stir to loosen up if needed.)
1 refrigerated package of 2 pie crusts: 1 pie crust baked, cooled and crumbled; the optional second crust baked with decorative cut outs for serving if desired
Place 9-by-5-by-3-inch metal loaf pan in freezer to chill.
Whisk together the condensed milk, vanilla, cinnamon, salt, crushed berries in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Layer 1/3 of mixture into chilled metal loaf pan. Spoon 1/3 of blackberry preserves over mixture and swirl using the tip of knife. Sprinkle 1/3 of crumbled baked pie crust. Repeat layers. Cover and freeze until solid and scoopable or overnight.
Serve with additional decorative pie crust cut outs if desired.
No-Churn Blackberry Cobbler Ice Cream
- 9 x 5-inch metal loaf pan
- 2 cups heavy cream cold
- 14- ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 cup blackberries crushed (use fork or potato masher)
- 1 10 oz. jar seedless blackberry preserves / jam or jelly (microwaved 15 - 20 seconds and stirred to loosen if needed)
- 1 refrigerated package of 2 pie crusts.: 1 pie crust baked cooled and crumbled; the second baked with decorative cut outs for serving if desired
- Place 9-by-5-by-3-inch metal loaf pan in freezer to chill.
- Whisk together the condensed milk, vanilla, cinnamon, salt, crushed berries in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
- Layer 1/3 of mixture into chilled metal loaf pan. Spoon 1/3 of blackberry preserves over mixture and swirl using the tip of knife. Sprinkle 1/3 of crumbled baked pie crust. Repeat layers. Cover and freeze until solid and scoopable or overnight.
- Serve with additional decorative pie crust cut outs if desired.
- For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.
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If you’re looking for more no-churn ice cream flavors, you might like:
Peach-Bourbon No-Churn Ice Cream with Ginger Snaps
Red, White & Blueberry No-Churn Ice Cream
Lemon Lovers No-Churn Ice Cream
Thank you for your visit, sharing with:
That looks good. I live in Bluebell Country and I’ve never seen that flavor of icecream! Did Lola get to give her comments?
This is splendid. Not much for making ice cream, but this will be a staple. I’m starting with the peach ginger snaps. The rest to follow. Very clever indeed
Thanks to your posts last year, I am a no churn ice cream fan! Started with your bourbon peach gingersnap and from there made Amaretto Cherry Chocolate and Godiva Chocolate Chocolate chip. This past weekend I tried Irish Cream chocolate chip and my husband loved it! Thanks for getting me started!
I just gained five pounds reading this! Sounds delicious and easy. Great for summer. Thank you.
This looks delicious. My very next dessert to serve my friends on a hot summer night.
Oh boy, Mary does this ever sound good! I love the pie crust garnishes and addition to the ice cream…Question: do the pie crust pieces get mushy?? So going on my to do list!!
Hi Jenna, No surprisingly. The have some texture and taste like pie crust, same as in the Blue Bell SBC ice cream.🍨
Thank you Mary, it sounds so good!!
Mary, you always seem to make a good thing better and I wish I was not allergic to milk I would be adding this to my recipe file. Wanted to let you know I received my soap molds from Amazon today and look forward to trying my hand at soap making. Thank your for the tutorial.
I’ve seen that flavor, but haven’t tried it, Mary, and now I can make my own through your recipe! These no churn ice creams are shockingly so rich and creamy that there’s almost no reason to have an ice cream maker, right? Thanks for a great recipe for summertime happiness! 😃💜😃
Oh, that looks so delicious! Mary, we love Blue-Bell ice cream, but haven’t tried the blackberry cobbler. I will be trying your version for sure!
I have written this down. It sounds just yummy ! Going to make this for sure. Thanks !
Oh my! My mouth is watering. I love ice cream and need to try these recipes, but I’m afraid I’ll become addicted! Lol
Sounds really good Mary! But then so does that Peach Bourbon combo… … :@)
I love berries ,so Im sure this will be delightful !!
Thanks for sharing !!
Living in Houston you’d think it would be easier to find our favorite summer Blue Bell flavor. We’re only 2 hours from the factory!! But we haven’t seen it at all this summer. So you can imagine my excitement at seeing your answer to my dilemma. Thank you so much this awesome recipe. ❤️
That sounds delicious!!! I’m going to try this for a dessert this weekend….all the fruit combinatiions pictured sounded and looked wonderful!!! I love your ideas and recipes!!!! Mary in Colorado
This is dangerously delicious!! Thank you for sharing the recipe…I think!
This looks so good! Thanks for sharing your recipe.
Mary, I have blackberry bushes in the backyard and I can’t wait to try out this recipe!