Blackberry Cobbler No-Churn Ice Cream
Blackberry Cobbler No-Churn Ice Cream
Ingredients
For the Ice Cream Base
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Cracker Crumble
- 1 sleeve cinnamon graham crackers
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
For Layering
- 1 cup blackberry jam
Instructions
- 1
In a large bowl, add the heavy cream. Using an electric mixer, beat the heavy cream on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min
- 2
Add the sweetened condensed milk and vanilla extract to the whipped cream. Gently fold the mixture with a spatula until all ingredients are just combined and no streaks of condensed milk remain.
⏱️ 3 min
- 3
In a separate medium bowl, crush the cinnamon graham crackers into small pieces. You can do this by hand or in a food processor.
⏱️ 3 min
- 4
Add the melted butter and ground cinnamon to the crushed crackers. Mix thoroughly with a spoon or your hands until the crackers are evenly coated.
⏱️ 2 min
- 5
Pour half of the prepared ice cream mixture into a loaf pan. Dollop half of the blackberry jam over this layer. Using a knife or a small spoon, gently swirl the jam into the ice cream mixture to create a marbled effect.
⏱️ 3 min
- 6
Evenly sprinkle half of the graham cracker crumble over the jam-swirled ice cream layer.
⏱️ 1 min
- 7
Repeat the layering process: add the remaining ice cream mixture, dollop the remaining blackberry jam, swirl it gently, and then sprinkle the remaining graham cracker crumble on top.
⏱️ 2 min
- 8
Cover the loaf pan tightly with plastic wrap or a lid. Place the covered loaf pan in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm and scoopable.
⏱️ 360 min
- 9
Once fully frozen, scoop and enjoy the Blackberry Cobbler No-Churn Ice Cream. For easier scooping, you can let it sit at room temperature for a few minutes before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blackberry Cobbler No-Churn Ice Cream
For the Ice Cream Base
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Cracker Crumble
- 1 sleeve cinnamon graham crackers
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
For Layering
- 1 cup blackberry jam
Instructions
- 1
In a large bowl, add the heavy cream. Using an electric mixer, beat the heavy cream on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 2
Add the sweetened condensed milk and vanilla extract to the whipped cream. Gently fold the mixture with a spatula until all ingredients are just combined and no streaks of condensed milk remain.
⏱️ 3 min - 3
In a separate medium bowl, crush the cinnamon graham crackers into small pieces. You can do this by hand or in a food processor.
⏱️ 3 min - 4
Add the melted butter and ground cinnamon to the crushed crackers. Mix thoroughly with a spoon or your hands until the crackers are evenly coated.
⏱️ 2 min - 5
Pour half of the prepared ice cream mixture into a loaf pan. Dollop half of the blackberry jam over this layer. Using a knife or a small spoon, gently swirl the jam into the ice cream mixture to create a marbled effect.
⏱️ 3 min - 6
Evenly sprinkle half of the graham cracker crumble over the jam-swirled ice cream layer.
⏱️ 1 min - 7
Repeat the layering process: add the remaining ice cream mixture, dollop the remaining blackberry jam, swirl it gently, and then sprinkle the remaining graham cracker crumble on top.
⏱️ 2 min - 8
Cover the loaf pan tightly with plastic wrap or a lid. Place the covered loaf pan in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm and scoopable.
⏱️ 360 min - 9
Once fully frozen, scoop and enjoy the Blackberry Cobbler No-Churn Ice Cream. For easier scooping, you can let it sit at room temperature for a few minutes before serving.
⏱️ 1 min