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.
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!