Do I need an ice cream maker?

No! This is a no-churn vegan ice cream recipe, so you don't need an ice cream maker. Whipped nondairy heavy cream creates a light, creamy base that freezes beautifully.

Can I use frozen blackberries?

Absolutely. Frozen blackberries work just as well as fresh and are especially convenient when blackberries aren't in season. There's no need to thaw them before making the compote.

Can I use another type of berry?

Yes! You can substitute the blackberries with blueberries, raspberries, or strawberries. You can also combine several types of berries for a mixed berry version.

Can I use store-bought blackberry jam instead?

Yes, although homemade compote gives you a fresher flavor and allows you to control the sweetness. If using jam, choose a thick blackberry jam and swirl it into the ice cream in place of the compote.

Why is my no-churn ice cream hard to scoop?

Homemade ice cream can freeze quite firmly. Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.

Vegan Blackberry Cobbler Ice Cream (no-churn!)

Vegan Blackberry Cobbler Ice Cream

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Dairy-free vanilla ice cream swirled with homemade blackberry compote and crisp pastry crumbles.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Chill Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours
Yield: 1 Pint 1x
Category: Frozen Desserts
Method: Freeze
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Pastry Crumbles

3/4 cup all purpose flour

1/3 cup granulated sugar

pinch of salt

1/4 cup melted vegan butter

1 teaspoon vanilla extract

For the Blackberry Compote

1 cup fresh or frozen blackberries

1/3 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

1 tablespoon water

1 teaspoon vanilla extract

For the Ice Cream

2 cups nondairy heavy cream*

1 11.25 ounce can nondairy sweetened condensed milk

1 tablespoon vanilla bean paste*

1 teaspoon salt

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Set aside.
Mix: In a large bowl, whisk together the flour, sugar and salt. Pour over the melted vegan butter and vanilla extract. Mix together with a spoon. A dry, pebbly dough will come together.
Bake: Spread the mixture out evenly on your prepared baking sheet. Pinch the crumbles together to form a few larger chunks. Place baking sheet on center rack of preheated oven and bake for 15-18 minutes or until lightly golden. Set aside to cool.
Simmer: Add the blackberries, sugar and lemon juice to a small saucepan and heat on the stove over medium-low. Bring mixture to a simmer and reduce heat to low. Continue to cook for another 10 minutes, stirring frequently. In a small bowl, mix together the cornstarch and water to form a cornstarch slurry. Pour into the pan, whisking continuously. Continue to simmer for another 2-3 minutes or until thickened to a jammy consistency. Remove from heat and stir in the vanilla extract.
Sieve (optional): This step in optional but highly recommended as blackberries can have rather large seeds. Run the prepared compote through a fine mesh sieve to remove seeds and larger pieces of pulp. This required some time and patience! Set aside until ready to use.
Whip: Pour the nondairy heavy cream into a large mixing bowl. Whip to stiff peaks using an electric hand mixer or stand mixer.
Whisk: In a separate bowl, whisk together the nondairy sweetened condensed milk, vanilla bean paste and salt. Pour the mixture into the whipped cream and beat together until everything is combined.
Assemble: Pour half of the ice cream base into a loaf pan or large sealable container. Dollop half of the compote sporadically over the ice cream. Sprinkle about 1 cup of the baked pastry crumbles over the top. Pour the remaining ice cream base over the crumbles. Dollop in the remaining blackberry compote. Sprinkle another cup of pastry crumbles on top. Gently swirl a knife through the ice cream to create beautiful blackberry ribbons.
Freeze: Tightly cover the ice cream and place in the freezer to chill for at least 4 hours (preferably overnight). Allow ice cream to sit out for 10 minutes before scooping. Serve with a sprinkle of the leftover crumbles.