Berry Cobbler No Churn Ice Cream

There is something so comforting about a warm berry cobbler straight out of the oven, bubbling at the edges with that golden crumble on top. It’s one of my favorite desserts so I wanted to take that exact feeling and turn it into a no churn ice cream that tastes like dessert and dessert at the same time. Berry compote swirled through a creamy vanilla bean base, with real cobbler crumble pieces folded in that stay crunchy all the way to the last scoop. My husband told me this is the best ice cream I’ve ever made (which means a lot because he is a tough critic!!) and I am so excited to share it with you.

This recipe has a few components but each one is simple and every decision was made on purpose:

1. The berry compote swirl. We cooked down a small bag of frozen mixed berries with lemon juice and a cornstarch slurry until thick, jammy, and deeply flavored. Using frozen berries means you can make this any time of year and the flavor is consistently good. The cornstarch is key here because it thickens the compote enough that it swirls into the ice cream base and holds its shape in the freezer instead of bleeding out and turning everything purple. You want distinct ribbons of berry throughout, not a tie dye situation. Make sure this is completely cool before swirling it into your ice cream.
2. The cobbler crumble. Oats, flour, brown sugar, butter, and cinnamon baked into a golden crumble, then tossed in melted butter and frozen for twenty minutes before going into the ice cream. That extra butter coating after baking is what waterproofs the crumble pieces and keeps them from absorbing moisture from the cream in the freezer. The result is actual crunchy cobbler topping in your ice cream that tastes exactly like the real thing.
3. The vanilla bean base. We used vanilla bean paste instead of extract here so you get those beautiful little vanilla specks throughout the ice cream that make it look as good as it tastes. (If all you have is extract, use that!!) A splash of milk in the base lowers the fat percentage just slightly, which prevents that heavy waxy mouthfeel that some no churn recipes can have. It keeps everything smooth, light, and perfectly scoopable.

Pro tips for perfectly creamy ice cream every time:

A few tips that make the difference between a creamy, dreamy no churn ice cream and an icy disappointing one. Chill your mixing bowl and whisk in the freezer before you whip your cream. Cold equipment means faster whipping, better peaks, and fewer ice crystals overall. Make sure your berry compote is completely cooled before swirling it in. Even a little warmth will start to melt your whipped cream and you’ll lose all that airiness that makes this work. And once everything is assembled, press a sheet of parchment paper directly onto the surface of the ice cream before putting the lid on. That layer of parchment prevents ice crystals from forming on top and keeps your ice cream smooth and scoopable from the very first bite.

And if you love this one, make sure to check out my other no churn ice cream recipes: Peach Pie No Churn Ice Cream and Toasted Campfire S’mores No Churn Ice Cream. All three deserve a spot in your freezer this summer.

Berry Cobbler No Churn Ice Cream

A creamy vanilla bean no churn ice cream with a thick berry compote swirl and buttered cobbler crumble pieces that stay perfectly crunchy in the freezer. No ice cream machine needed, just a few simple techniques and an overnight freeze for the most scoopable, cobbler inspired summer dessert you'll make all season.

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Prep Time 30 minutes mins

Resting Time 1 day d

Course Dessert

Servings 8

Equipment

• 1 Sauce Pan
• 1 Baking Sheet
• 2 mixing bowls, cold
• 1 stand or hand mixer
• 1 ice cream container

Ingredients

  

For the Berry Compote Swirl

• 10 oz approx. 2 cups fresh or frozen berries (blackberries, raspberries, or blueberries)
• ¼ cup granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 Tbs water

For the Cobbler Crumble

• ¼ cup all-purpose flour
• ¼ cup rolled oats
• 3 Tbs packed brown sugar
• ½ tsp ground cinnamon
• A pinch of salt
• 2 Tbs unsalted butter melted
• + 1 tbsp unsalted butter melted (for coating after baking)

For the Vanilla Ice Cream Base

• 1 ¾ heavy whipping cream cold
• ¼ cup whole milk cold
• 1 can 14oz sweetened condensed milk
• 1 ½ tsp vanilla extract or vanilla bean paste
• ¼ tsp fine sea salt

Instructions

 

Make the Berry Compote Swirl

• In a small saucepan, combine the berries, sugar, and lemon juice over medium heat.
• Cook for 5 to 7 minutes, mashing the berries with a fork as they soften to release their juices.
• Meanwhile, stir the cornstarch with the water to make a cornstarch slurry.
• Lower the heat. Stir the cornstarch slurry into the bubbling berries.
• Simmer for 1 more minute, stirring constantly, until the mixture thickens into a jam-like consistency.
• Strain (Optional): If using blackberries or raspberries and you dislike seeds, press the hot mixture through a fine-mesh sieve.
• Chill completely: Pour into a jar and refrigerate until completely cold. It will thicken even more as it cools.

Prepare the Cobbler Crumble

• Preheat your oven to 350°F. In a bowl, toss together the flour, oats, brown sugar, cinnamon, and salt.
• Pour in the 2 tablespoons of melted butter and stir with a fork until clumps form.
• Spread the clumps into a single layer on a parchment-lined baking sheet. Bake for 12 to 15 minutes, tossing halfway through. You want them deeply golden-brown and fragrant.
• Cool completely: Let the crumble cool completely on the pan. It will crisp up even more as it cools.
• Apply the waterproof coat: Place the cooled crumble back into a clean bowl. Drizzle with the final 1 tablespoon of melted (but not hot) butter. Toss gently so every crumb is lightly coated in fat.
• Spread the crumbs on a plate and pop them into the freezer for 20 minutes before layering them into the ice cream. (This would be a good time to pop your mixing bowl for the ice cream into the freezer as well)

Make the Vanilla Ice Cream Base

• In a medium bowl, whisk together the sweetened condensed milk, vanilla, and sea salt until smooth and combined. Set aside.
• In a separate, chilled large bowl, combine the cold heavy whipping cream and whole milk. Using a hand mixer or stand mixer, whip the mixture on medium speed. Stop at medium peaks: Turn off the mixer when the cream holds its shape but the peaks gently slump over when you lift the beaters. It should look perfectly glossy and smooth. If it looks dry or clumpy, it is over-whipped and will cause a film.
• Take one large scoop (about ⅓) of your whipped cream and stir it directly into your vanilla-condensed milk mixture to lighten it.
• Pour the lightened mixture back into the bowl with the remaining whipped cream. Use a rubber spatula to fold slowly and gently in a figure-eight motion until just combined and no streaks remain.

Layer and Freeze

• Begin layering your ice cream components into your ice cream container in 2-3 additions, starting with the vanilla base, then berry compote then crumbles. Draw a butter knife through the ice cream to gently swirl it all together.
• Place a sheet of parchment paper on top of the ice cream and press it to the surface of the cream. Seal your lid tightly and freeze overnight or 6 hours minimum. Enjoy!

Keyword ice cream, summer dessert