Say hello to your new favorite ice cream flavor! This Blackberry Cobbler Ice Cream is so delicious and so easy to make, the perfect sweet treat to enjoy all year long. Dairy-free vanilla ice cream gets swirled with a simple homemade blackberry curd made with frozen Oregon blackberries and a gluten-free almond flour biscuit crumble.
Recipe by Gina from Healthy Little Vittles blog – healthylittlevittles.com
32 oz dairy-free vanilla ice cream
½ cup almond flour
1 tablespoon coconut sugar
¼ teaspoon baking powder
Pinch of salt
3 tablespoons almond butter
¼ teaspoon pure vanilla extract
1 tablespoon plant milk
2 cups blackberries, frozen
â…“ cup water
1 tablespoon tapioca flour/starch + 2 tablespoons water
1 tablespoon maple syrup (optional)
Step 1
Preheat the oven to 350°F.
Step 2
In a medium bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
Step 3
Stir in the almond butter, vanilla, and plant milk to create a dough.
Step 4
Spread the dough on a parchment-lined baking sheet and bake in the oven for 15 minutes.
Step 5
When it’s done baking, remove from the oven and let it cool.
Take the vanilla ice cream out of the freezer and allow it to soften while you make the blackberry curd.
Step 1
While the biscuit crumble is baking, add the blackberries to a medium saucepan and heat over medium-high heat with â…“ cup of water.
Step 2
In a small bowl, combine the tapioca flour and 2 tablespoons of water and then add it to the saucepan.
Step 3
Add 1 tablespoon of maple syrup if desired. Let the berries reduce, stirring and mashing the berries occasionally until the juices have thickened, about 8-10 minutes.
Step 4
Once the berries reduce, turn the heat down to low and simmer for another few minutes until you have a jam-like consistency.
Step 5
Remove from heat and press the blackberry reduction through a fine mesh strainer over a bowl, discarding the seeds.
Step 1
Divide the ice cream in half, pressing one half in the bottom of a loaf pan.
Step 2
Dollop half of the blackberry curd over top and sprinkle half of the biscuit crumble over top and then use a butter knife to gently swirl the ice cream (not too much!).
Step 3
Add the remaining half of ice cream on top, gently spread it, dollop the remaining blackberry curd and sprinkle the remaining biscuit crumble on top. Again, gently swirl the ice cream with a knife.
Step 4
Place the ice cream in the freezer for 1 hour. If you freeze it for longer, make sure you cover it with plastic wrap and allow it to soften slightly before scooping.