Blueberry Cobbler Ice Cream with Cherry Ripple

Blueberry Cobbler Ice Cream with Cherry Ripple

Photo and recipe credit @thelittlebrownbaker

Ingredients

For the blueberry sauce:
For the red tart cherry ripple:
For the crumble:
  • 1/2 cup and 2 tablespoons All-Purpose Flour
  • 1/4 cup Light Brown Sugar
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Cinnamon
  • 3 tablespoons unsalted Butter, melted and cooled slightly
For the ice cream base:
  • 2 cups chilled Heavy Whipping Cream
  • 1- 14oz can Sweetened Condensed Milk

Instructions

For the blueberry sauce:
  1. Mix the cornstarch and water together and set aside.
  2. Drain the blueberries then combine them with the sugar in a small saucepan over medium-low heat. Stir gently and try to keep from bursting too many blueberries.
  3. Once the sugar is dissolved, add the cornstarch and water mixture.
  4. Turn the heat up to medium and cook, stirring constantly for 3 minutes.
  5. Remove from heat and cool completely in the fridge overnight.
For the red tart cherry ripple:
  1. Mix the cornstarch and water together and set aside.
  2. Drain the cherries, then combine cherries and sugar in a small saucepan over medium-low heat.
  3. Stir constantly and smash the cherries against the sides of the saucepan.
  4. Add the cornstarch and water, mix to combine.
  5. Transfer to a small blender and blend until smooth.
  6. Pour back into saucepan and turn the heat up to medium and cook, stirring constantly for 3 minutes.
  7. Remove from heat and cool in fridge overnight.
For the crumble:
  1. Preheat toaster oven to 350 degrees and line a small pan with parchment.
  2. Mix all dry ingredients together, then add the melted butter.
  3. Blend until crumbly and spread out on the prepared baking sheet.
  4. Bake 8-10 minutes and cool completely. Once cooled, crumble and set aside.
For the ice cream base:
  1. Using a stand mixer (or hand mixer) beat the chilled heavy cream on medium high speed until stiff peaks form.
  2. Pour in condensed milk and fold gently until well combined.
For the assembly:
  1. Take out 1/4 cup of ice cream base and mix in the red tart cherry ripple. Stir and transfer to a piping bag.
  2. Layer the plain ice cream base, cherry ripple, crumble, and blueberry sauce into a standard loaf pan. Repeat twice, for 2 complete layers.
  3. Top with cherry swirls, blueberry sauce, and any remaining crumble.
  4. Freeze for at least 6 hours before serving.

Servings

8

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