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Blueberry Cobbler Ice Cream

By Britney
Prep: 10 minutes
Cook: 30 minutes
Freezing Time: 1 hour
Total: 1 hour 40 minutes
Servings: 12
blueberry cobbler ice cream in a loaf pan with ice cream cones and edible flowers.
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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! 

Equipment

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Ingredients 

  • 1/2 Gallon Vanilla Ice Cream

Blueberry Sauce

  • 2 cups Frozen Wild Blueberries
  • 2 tbsps Lemon Juice
  • 1/2 cup Sugar
  • 1 tsp Lemon Zest
  • 2 tbsp Water
  • 1 tbsp Cornstarch

Crumble Layer

  • 2/3 cup Sugar
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Salted Butter, (melted)

Instructions 

  • 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 9x5 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. 

Nutrition

Calories: 545kcal, Carbohydrates: 73g, Protein: 7g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 188mg, Potassium: 356mg, Fiber: 2g, Sugar: 55g, Vitamin A: 914IU, Vitamin C: 5mg, Calcium: 210mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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