Blueberry Cobbler Ice Cream

Blueberry cobbler ice cream combines creamy vanilla ice cream with swirls of sweet blueberry sauce and chunks of buttery, crumbly cobbler crust. Beat the summer heat with this decadent treat that’s bursting with blueberry flavor, it’ll quickly become your favorite flavor! 

For more ice cream recipes, try my sweet potato pie ice cream and apple pie ice cream!

So many of you love my blueberry cobbler recipe, so it was only right that I turn it into an ice cream recipe, right? And it’s beyond delicious, super easy to make too! Sweet and tangy blueberries meets creamy vanilla ice cream with a swirl of homemade cookie pieces.

This is one of those “best of everything” all in one kinds of recipes. You’ve got a super creamy ice cream with a swirl of homemade blueberry sauce and a beautiful buttery streusel sprinkled all throughout that resembles the cobbler topping. It’s like a blueberry pie and ice cream got together and had a baby. Perfection!

Blueberry ice cream alone is delicious, but when mixed with REAL blueberry swirls and crunchy pie-like pieces, this recipe gets a standing ovation every time. (Pro tip – save some of the streusel pieces to sprinkle on top for a nice crunchy topping for the ultimate comfort food dessert.)

Why This Recipe Works 

• Perfect summer treat – this is truly one of summer’s best desserts! It’s ice cream parlor level ice cream, but made at home! 
• EASY and Quick! No stand mixer, hand mixer, or fancy equipment needed! We’re using pre-made ice cream so that you don’t have to mix together heavy cream and sweetened condensed milk nor deal with an ice cream maker or food processor. You don’t even need a stand mixer. 
• Simple Ingredients! It’s simple ingredients that all come together to make a delicious ice cream that’s fun to make and even more fun to eat. You can enjoy it in a bowl or on an ice cream cone – not to toot my own horn, but however you enjoy this ice cream, it’s gonna be amazing.

Ingredient Highlights

(full list of ingredients and quantities listed in the recipe card at the bottom of this post)

Frozen Blueberries – I’ve found that frozen blueberries are often a tad sweeter than fresh. They’re harvested at peak ripeness and then frozen. Even though we’re adding sugar to tyou can also use frozen blueberries, but I love using fresh berries that are in season. Of course, if your berries are out of season, I recommend using frozen wild blueberries – they have the best flavor. Also, don’t bother thawing them out, cook them frozen to prevent them from becoming too watery and losing flavor.

Lemon Juice – this is simply to enhance that blueberry flavor when cooking down the sauce. It also brightens the blueberry sauce to balance out all of the sweetness. 

Vanilla Ice Cream – this will be the ice cream base for this recipe. You’ll need a half gallon to be exact. Be sure to pick a nice creamy ice cream, I used Lactaid Ice Cream because it’s not only easy on my tummy, but it’s delicious! 

Cornstarch – the cornstarch acts as a thickener for the blueberry sauce. This prevent extra liquid from seeping into the sauce and crystallizing when it freezes (this is the difference between icy vs creamy ice cream. we want creamy ice cream, not water ice!)

For the crumble:

You’ll need the basics – melted butter, flour, sugar, cinnamon, vanilla extract, and the tiniest pinch of salt. Mix it all together and bake it, then sprinkle throughout the ice cream for delicious chunky bits all throughout!

Tips and Variations

• If you prefer to make your own ice cream base, you can simply use this easy homemade ice cream recipe as a base (just don’t add in the flavoring or food coloring).
• You can use fresh of frozen blueberries. However, if using frozen blueberries, I recommend getting frozen wild blueberries. They’re sweeter and have better flavor.

How to make Blueberry Cobbler Ice Cream 

• Preheat the oven to 350 degrees.
• Prepare the blueberry filling by combining blueberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and boil for 2-3 minutes, then reduce to a simmer and allow the mixture to reduce for 10-15 minutes, until thickened.
• Combine cornstarch and water in a small bowl and mix together to form a slurry. Add to the blueberry sauce, and continue to cook for 3-5 minutes, stirring constantly to cook off the cornstarch taste. The mixture will thicken quickly. 
• Remove from the heat and Add lemon zest and mix together until combined. Set aside to cool completely.
• Combine melted butter, sugar, cinnamon, vanilla extract, and a pinch of salt in a medium sized bowl. Mix together with a spoon or whisk, then add the flour and mix together with your fingers, pinching together until crumbles begin to form.
• Place mixture onto a parchment lined baking sheet, scattering the crumbles all about the pan. Bake for 15-20 minutes, until the crumbles become golden. Allow to cool completely on the baking sheet, as the crumbles cool, they’re harden into cookie-like pieces.
• Let the Lactaid Ice Cream sit at room temperature for about 20-30 minutes, to melt just slightly and make swirling everything together easier.
• Add 1 quart of Lactaid ice cream to a 9×5 loaf pan OR 9-inch round baking pan (that’s at least 3-inches deep) lined with parchment paper. Add half of the blueberry sauce and a generous amount of the crumble. Use a butter knife or skewer to swirl everything together. Add another layer of crumble on top.
• Add the remaining ice cream on top and repeat step #8. 
• Place in the freezer to set for at least 1 hour. 

How to Store Homemade Ice Cream

To store homemade ice cream, transfer it to an airtight, freezer-safe container immediately after churning to prevent ice crystals from forming. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container to maintain its creamy texture and minimize freezer burn.

More Recipes

• Apple Crisp
• Cherry Cobbler with Biscuit Topping
• Peach Cobbler with Cake Mix
• Strawberry Shortcake Ice Cream
• Berry Cobbler
• Oreo Ice Cream
• Black Cherry Ice Cream