No-Churn Blackberry Cobbler Ice Cream
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.
Servings: 8 servings
Equipment
- 9 x 5-inch metal loaf pan
- mixer
Ingredients
- 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
Instructions
- 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.
Notes
- 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.