The summer heat has me in the mood for ice cream lately (as if I need an excuse to eat ice cream)! Homemade ice cream is not only super easy to make, but I love getting to incorporate whatever flavors I want to create something unique. Blackberry cobbler is probably one of my favorite summer desserts—since blackberries are in season—making this treat extra special. Bonus points to anyone who picks their own berries!
I am working with KitchenAid for this post and I was STOKED to use the 5-Quart Stand Mixer and blender in the brand’s color of the year, Bird of Paradise. Isn’t it cute!? This is the first year KitchenAid has released a Color of the Year collection and I love the vibrant color they chose this year—it really brings a kitchen to life! I also used the stand mixer ice cream maker attachment, which makes whipping up some homemade ice cream a breeze.
This blackberry cobbler ice cream recipe has three parts—all super easy to make. First, there is a creamy, custard base. Next, the fresh blackberries get mixed with a little sugar for the cobbler filling component. And finally, I baked what is essentially a cobbler topping (similar to a crumble top on a muffin) and that also gets mixed in. The KitchenAid stand mixer includes 10 speeds and is compatible with a variety of attachments, making it so easy to mix, knead or whip ingredients together. The end result is a rich and delicious ice cream that tastes and has some texture like blackberry cobbler. It’s so good!
The cobbler topping is great for mixing into the ice cream, but I also ended up keeping about 1/4 of the mix to sprinkle on top of the ice cream just before serving. Totally optional but this made it feel almost like a sundae to me, so I thought I’d mention it. 🙂
The ice cream base is great in all kinds of ice cream recipes, so you could totally change this up if you aren’t feeling the blackberry cobbler. The recipe includes some softened cream cheese, which gives it a slight tang similar to cheesecake (yum!!!). Using the KitchenAid 5 Speed Diamond Blender, I like to blend the cream cheese with the milk and sugar before heating and adding eggs (see recipe below). This ensures that the cream cheese gets incorporated really well, resulting in a super smooth ice cream consistency. So although it’s not 100% necessary it’s a great little trick.
Extra credit if your blender matches your stand mixer. 🙂 But seriously, how cute is this blender in Bird of Paradise too?
Once the ice cream base is made, you simply blend in the blackberry mixture and cobbler topping. Easy, delicious, and oh-so summer appropriate!
If you aren’t serving this right away (maybe for a backyard BBQ or something), just store the ice cream in the freezer. It’s ice cream, so it’ll last a long time in there. 🙂
Make sure you have a plan to share this ice cream with friends because it’s TOO good to have a whole quart in your freezer all to yourself. Or maybe I should say this is dangerous for me. I don’t think I have the best willpower. Happy ice cream making, friends! xo. Emma
Blackberry Cobbler Ice Cream
ice cream base:
- 2 1/2 cups whole milk
- 4 oz. softened cream cheese
- 1/2 cup sugar
- 5 egg yolks
- 6 ounces blackberries
- 2 tablespoons sugar
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Combine the cobbler topping ingredients: butter, sugar and vanilla and blend together until well combined. Then add in the flour, baking powder and salt. Stir until a crumbly dough begins to form. In a pie pan lined with parchment paper, crumble the dough in. Bake at 375°F for 15-18 minutes until golden brown. Allow to fully cool.
- Mix the blackberries and 2 tablespoons of sugar together in a bowl, smashing most of the blackberries so a kind of rustic jam forms. Set aside.
In a blender, combine the milk, cream cheese, and 1/2 cup sugar. Blend until well combined and no small bits of cream cheese remain. Add to a pot and heat over low/medium heat.
In another bowl, have your egg yolks ready. Add a few spoonfuls of the warm milk mixture to the egg yolk bowl and stir. Continue until you can feel that the bowl (and mixture inside) has begun to warm. You want to temper (warm up) the yolks before adding them to the pot so they don’t cook too quickly.
Once warmed, add the yolk mixture to the pot. Cook over low/medium heat until the mixture has thickened and can easily coat the back of a spoon. Allow the mixture to cool until it is chilled. I usually put my bowl in the refrigerator to move along the process. You can also leave this mixture in the refrigerator overnight if you aren’t ready to make your ice cream yet.
Add the ice cream base mixture to your ice cream maker and follow the manufacturer instructions. Once the ice cream is blended and creamy, stir in the blackberry mixture as well as the cobbler topping. Serve right away or freeze in an airtight container.