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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.

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.

In a separate medium bowl, crush the cinnamon graham crackers into small pieces. You can do this by hand or in a food processor.

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.

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.

Evenly sprinkle half of the graham cracker crumble over the jam-swirled ice cream layer.

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.

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.

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.


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.

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.

In a separate medium bowl, crush the cinnamon graham crackers into small pieces. You can do this by hand or in a food processor.

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.

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.

Evenly sprinkle half of the graham cracker crumble over the jam-swirled ice cream layer.

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.

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.

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.
