Ice cream season is the greatest season of all and this Vegan Blackberry Cobbler Ice Cream is proof. Nondairy vanilla ice cream filled with chunks of pastry and swirls of blackberry…what’s not to love?
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What is vegan ice cream?
Simply put, vegan ice cream is ice cream without the dairy. Instead it is made with another base. This could be coconut (like here!), nuts or even soy. I like to use coconut milk as I believe it yields the creamiest result. Don’t worry about the ice cream quality being lower than that of regular ice cream. Vegan ice cream is still cold, sweet and creamy!
Ingredients in Vegan Blackberry Cobbler Ice Cream
As this ice cream is swirled with homemade blackberry cobbler, this recipe is made up of several elements. Below is an explanation for each ingredient.
Nondairy Vanilla Ice Cream Ingredients
- Full Fat Coconut Milk: You will want to purchase a 13.5 oz can of FULL FAT coconut milk here. Do not use light coconut milk or coconut milk from the carton.
- Agave Nectar: Here, agave nectar is acting as the sweetener. Agave nectar is a light-colored syrup that you can purchase in some grocery stores and online. I usually buy mine at Costco.
- Canola Oil: As canola oil is a flavorless oil it is ideal to use here. The purpose of the canola oil in this recipe is to give the ice cream that melt in your mouth texture.
- White Rum: When making homemade ice cream, it is important to use alcohol. It keeps your ice cream from getting icy when frozen as alcohol doesn’t freeze. This will ensure your ice cream maintains its creamy texture no matter how long it is in the freezer. I like to use white rum because it is colorless so it doesn’t impact appearance. You can also use vodka or gin.
- Vanilla Bean Paste: Vanilla bean paste has a gel-like texture and concentrated vanilla flavor. Vanilla bean flecks are visible when added to the ice cream base. If you can’t find vanilla bean paste, you can substitute the insides of a single vanilla bean.
- Cinnamon: Cinnamon is optional but encouraged. It compliments the cobbler flavor.
- Guar Gum: Guar gum is a powdered emulsifier. It has thickening and stabilizing properties that are absolutely necessary in homemade ice cream. Without it your ice cream will not hold together well.
Click for Vegan Blackberry Cobbler Ingredient Descriptions
Tips for Making Vegan Blackberry Cobbler Ice Cream
- Use leftover blackberry cobbler! While the recipe written below includes ingredients and instructions to make a small cobbler in a ramekin, you can instead use leftover cobbler made from 1/4 of this recipe! Save time and food!
- If you don’t have leftover cobbler to use you can still get ahead by making the ramekin cobbler recipe below the night before you plan to churn your ice cream. This is also the perfect time to blend your ice cream base. Allow the little cobbler to cool overnight and the ice cream base to chill overnight. This will help you get better results.
- It’s important to note that a lot of ice cream makers require you to freeze the base for several hours (sometimes overnight) before use. Please read your machine’s individual instructions before you start making this recipe. Every machine is a little bit different.
- Do not cut down on chill times. When making ice cream at home, it is super important that all of your ingredients are as cold as possible before churning. This will help your ice cream thicken when you add it to your machine. You don’t want ice cream soup.
How to Store Homemade Ice Cream
When making homemade ice cream, it is important to choose a sealable container to freeze it in. You can pour your churned ice cream into a Tupperware container before placing it in the freezer. If you do this, remember to secure a sheet of plastic wrap to the top of the ice cream before placing the lid on the container. The plastic should be touching the ice cream.
If you would prefer to store your ice cream in a loaf or cake pan, seal it with plastic wrap (touching the ice cream!) and then place an additional layer of aluminum foil on top and crimp the edges.
If you make this recipe, please tag @censoredaker on Instagram!Print
Vegan Blackberry Cobbler Ice Cream
Nondairy vanilla ice cream with chunks of pastry and blackberry swirls.
- Prep Time: 20 minutes
- Chill Time: 8 hours
- Cook Time: 40 minutes
- Total Time: 9 hours
- Yield: 1 Pint 1x
- Category: Frozen Desserts
- Method: Freeze
- Cuisine: American
- Diet: Vegan
For the Vanilla Ice Cream
1 13.5 oz can full fat coconut milk
1/2 c agave nectar
1 tbsp canola oil
2 tsp white rum
1 tsp vanilla bean paste
1/4 tsp cinnamon
1/4 tsp guar gum
For the Blackberry Cobbler
6 oz frozen blackberries
1 tbsp all purpose flour
1 tbsp sugar
1 tsp lemon zest
1 tsp lemon juice
1/4 c all purpose flour
2 tsp sugar
1/4 tsp baking powder
pinch sea salt
1 tbsp vegan butter, cold
2 tbsp nondairy milk
- Prepare Ice Cream Base: Start by preparing the ice cream base. Add all of the ice cream ingredients to a high speed blender or food processor and fun the machine for about 30 seconds. Pour ice cream base into another container, seal and place in the refrigerator to chill for at least 4 hours. Overnight is best.
- Make Cobbler Filling: Make the cobbler while ice cream base is chilling. Preheat oven to 375 degrees F (190 C). Add frozen blackberries, all purpose flour, sugar, lemon zest and lemon juice to a small bowl and toss until berries are completely coated. Pour into a 4 inch ramekin.
- Assemble and Bake: To make the cobbler topping, whisk together all purpose flour, sugar, baking powder and salt. Cut in butter using a pastry cutter until mixture is crumbly. A few larger chunks of butter is ok. Add in nondairy milk and stir until all dry ingredients are wet. Dough should be loose and wet. Drop spoonfuls of cobbler topping over the frozen berries. Sprinkle prepared cobbler with some granulated sugar. Bake in preheated oven for 35-40 minutes or until top of cobbler is golden brown. Remove from oven and allow to cool completely.
- Churn: Once ice cream base has chilled, run it through your ice cream maker according to manufacturer instructions. When ice cream is finished churning, transfer it to a sealable, freezer-friendly container. Drop in spoonfuls of the cobbler and gently fold them in. Do not over-mix. You do not want cobbler soup.
- Freeze: Press a sheet of plastic wrap down over the top of the ice cream so that it is touching. Seal container and place in the freezer to set for at least 4 hours.
*This recipe is a great place to utilize leftover blackberry cobbler. If you ever find yourself in a position with leftovers, make this ice cream to avoid waste! Simply about 1 cup of the leftover cobbler and use it to replace the cobbler recipe outlined here.
*It’s a great idea to prepare and chill your ice cream base the night before you plan to churn it. This will streamline and expedite the process.
*A lot of ice cream makers have a base that needs to be completely frozen before using. Read your machine’s instructions and place base in the freezer the night before if necessary.
*The key to great ice cream is having COLD ingredients. This is why chilling your ice cream base is necessary. It is also super important that you allow your cobbler to cool completely. Failing to do either of these will negatively impact your results.
Keywords: vegan ice cream, homemade ice cream, blackberry ice cream, nondairy ice cream, dairy free ice cream, cobbler ice cream