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
Ingredients
Scale
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
For Topping
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
Instructions
- 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.
Notes
*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.
Find it online: https://censoredbaker.com/vegan-blackberry-cobbler-ice-cream/
