Southern Blackberry Cobbler Ice Cream

Products Used
Southern Blackberry Cobbler Ice Cream Imperial

Ingredients

Blackberry Swirl

Biscuits

Ice Cream Base

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk, divided
  • 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons corn syrup
  • 1/4 teaspoon kosher salt
  • 4 teaspoons cornstarch
  • 2 ounces cream cheese, softened
  • 2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. For Blackberry Swirl, add blackberries, sugar, and cornstarch to a medium saucepan. Stir to evenly distribute and then add water.
  2. Heat blackberry mixture over medium heat. Stir and mash berries until juices have slightly thickened, about 6-8 minutes.
  3. Remove from heat and press through a fine mesh strainer, discarding seeds. Cool completely, then cover and chill in fridge.
  4. For Biscuits, preheat oven to 375°F. Line a baking sheet with parchment paper.
  5. Combine flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter using a pastry cutter or two knives.
  6. In a separate bowl, whisk egg, milk, and vanilla extract. Add to flour mixture, stirring with a spatula to combine.
  7. Drop biscuit dough onto prepared baking sheet by teaspoonful. Bake for 15-16 minutes until golden brown. Cool completely. Break into smaller, 1/2-inch pieces before adding to ice cream.
  8. For Ice Cream Base, combine cream, 1 1/4 cups of milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Meanwhile, whisk cornstarch with remaining 1/4 cup of milk in a small bowl to create a slurry.
  9. Bring cream mixture to a boil for 4 minutes. Whisk in the slurry. Cook an additional 2 minutes until slightly thickened.
  10. In a large bowl, add cream cheese and 1/4 cup of hot milk mixture. Whisk until smooth. Add remaining milk mixture, stirring to combine. Stir in vanilla extract.
  11. Set bowl in an ice water bath to cool mixture quickly, or chill 4 hours or overnight in fridge until completely cold.
  12. Pour ice cream base into your ice cream maker and churn for 20-25 minutes until ice cream is consistency of soft-serve. Add biscuit pieces during last minute of churning.
  13. Transfer half of ice cream into a freezer-safe container, then drizzle half of blackberry swirl mixture on top. Add remaining ice cream, followed by remaining blackberry swirl. Use a knife to gently swirl ice cream, then freeze for 4-6 hours to harden.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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