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 overnight.
Serve with additional decorative pie crust cut outs if desired.
If you’re looking for more no-churn ice cream flavors, you might like:
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