Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Blueberry Cobbler Ice Cream combines creamy vanilla custard with ribbons of homemade blueberry compote and buttery cobbler crumbles for a treat you’ll enjoy all summer. It’s a make-ahead recipe that’s so worth the wait. I love to keep a batch of this ice cream in the freezer along with my strawberry shortcake ice cream bars, for the most delicious surprise and delight when guests come by.
This ice cream tastes like peak summer. If you can get your hands on the juiciest blueberries of the season, this is the recipe to use them in. (Frozen blueberries will also work just fine.) The silky vanilla custard base with jammy, floral blueberries, and bites of cobbler crumbles throughout will make people think you brought Van Leeuwen home. Before summer slips away, invite a few friends over for an ice cream party and serve it with my homemade sprinkles, maraschino cherries, and choco tacos for a fun DIY sundae bar.
Ingredients You’ll Need for Blueberry Cobbler Ice Cream
- Blueberries – Peak season fresh blueberries really shine in this recipe. They cook down into a vibrant compote that adds bursts of sweet-tart flavor throughout the ice cream. Frozen blueberries will also work if they’re all you have.
- Heavy Cream & Whole Milk – I like a 2:1 ratio! This combination creates a rich, scoopable custard with a creamy texture that churns beautifully.
- Egg Yolks – Egg yolks are what make this base a custard, it gives the ice cream a really silky texture.
- Lemon Zest & Lemon Juice – A little citrus brightens both the custard and blueberry compote, enhancing the berry flavor and cutting through the richness.
- Brown Sugar Cinnamon Crumble – A simple mixture of flour, brown sugar, cinnamon, and butter is our cobbler topping, it adds yummy texture throughout the ice cream.
For the rest of the ingredients, please refer to the recipe index card below!
Testing Notes
The first round I tested had almost double the egg yolks! While I loved the texture and decadence, I found it to be a bit too rich for ice cream. I wanted something a bit lighter for a hot summer day that I could eat a scoop of without feeling heavy. So reducing the amount of egg yolks made this recipe more cost effective and texturally appealing.
How to Make Blueberry Cobbler Ice Cream
- Prepare the custard. Warm the cream, milk, sugar, vanilla, and lemon zest.
- Temper the egg yolks before cooking until the custard lightly coats the back of a spoon. Strain and refrigerate until thoroughly cold.
- Cook the blueberry compote. Simmer the blueberries with sugar and lemon juice.
- Then stir in the cornstarch slurry until thickened. Cool completely. Then bake the crumble until lightly golden and crisp. Cool completely.
- Churn the custard until it reaches a soft-serve consistency.
- Assemble the layers. In a quart or loaf pan layer the ice cream, blueberry compote and crumble, gently swirling each layer.
- Freeze before serving. Freeze for at least 4 hours, or until firm enough to scoop.
Quick Tips for the Best Blueberry Cobbler Ice Cream
Freeze your ice cream bowl well. Give it at least 16 hours in the freezer so the custard freezes quickly and churns properly.
Don’t rush the chilling step. The custard and blueberry compote should both be completely cold before assembling the ice cream.
Bake the crumble just until golden. Overbaking will make it too hard after freezing, so look for light golden edges instead of deep browning.
Layer instead of mixing everything together. Layering creates beautiful blueberry swirls while keeping distinct pockets of buttery crumble.
Let the ice cream soften before scooping. Five minutes on the counter makes serving much easier and gives the best creamy texture.
Make-Ahead & Storage
Make Ahead: The custard can be made up to 2 days ahead and kept refrigerated. The blueberry compote and cobbler crumble can also be prepared 1-2 days in advance, making assembly quick on churn day.
Storage: Store the finished ice cream in an airtight freezer-safe container or quart deli container with a piece of parchment or plastic wrap pressed against the surface. Freeze for up to 2 weeks for the freshest flavor and texture.
If you tried this Blueberry Cobbler Ice Cream recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Blueberry Cobbler Ice Cream
Equipment
- ice cream maker attachment
- (8×4-inch or 9×5-inch) loaf pan.
Ingredients
Vanilla Frozen Custard:
- ⅔ cup (150g) granulated sugar
- ½ teaspoon lemon zest
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch kosher salt
- 4 egg yolks
Blueberry Compote:
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice, divided
- 1½ cups (200 grams) blueberries
- ¼ cup (50 grams) granulated sugar
Cobbler Topping:
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, melted
Instructions
- Before you begin this recipe, place the ice cream bowl of the kitchen aid into the freezer for at least 16 hours.
To Make the Vanilla Frozen Custard:
- In a small pot, add the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar to release the oils. Then stir in the heavy cream, milk, vanilla extract, and salt. Place the pot over medium-low heat and bring the mixture to a gentle simmer until sugar dissolves, about 7 minutes. Remove the pot from the heat.
- In a bowl, whisk the egg yolks until combined. Then, while whisking simultaneously, slowly pour in about a third of the hot cream mixture. This is to temper the eggs so they don’t curdle in the custard base. Now pour the egg yolk mixture back into the pot and whisk everything together to combine.
- Place the pot over medium-low heat, stirring occasionally, until the mixture has thickened and reached about 165degreesF. The custard should just coat the back of the spoon.
- Strain the custard into a heatproof container, and allow it to cool on the counter for about 15 minutes. Then cover the surface with plastic wrap to avoid a skin forming. Then place the custard into the refrigerator until completely chilled, about 4 hours and up to overnight. This custard needs to be very cold in order to freeze properly.
To Make the Blueberry Compote:
- In a small bowl, mix the cornstarch with 1 tablespoon lemon juice and set aside.
- In a small pot over medium-low heat, add the blueberries, the granulated sugar, and 1 tablespoon lemon juice. Stir to combine and to agitate the berries to release their juices. Let the berries cook down for 4-6 minutes.
- Stir in the cornstarch slurry and cook until the mixture starts to bubble and thicken, about 2 minutes. Remove from the heat.
- Let the mixture cool to room temperature, then refrigerate for at least an hour to cool completely.
To Make the Cobbler Topping:
- Preheat oven to 350℉ and line a small baking sheet with parchment paper. In a small bowl with a fork or small whisk, mix the brown sugar, flour, cinnamon, and salt. Once combined, add the butter and mix until a crumble forms. Spread the crumble evenly on the prepared baking sheet and bake for 10 minutes until golden. Set the crumble aside to cool.
To Make the Ice Cream:
- Start by lining a loaf pan with parchment paper. You want the parchment to cover the bottom of the loaf pan and hang off the sides to create a “sling”. Or you can use a quart deli to store the ice cream.
- Attach your ice cream bowl and paddle to the mixer. Then start your mixer on the lowest speed and slowly pour in the custard. You want to add the custard while the mixer is running so that it begins churning and doesn’t just freeze onto the sides of the bowl.
- After about 25 minutes, it should look like soft serve; remove and add a third of the ice cream to the prepared loaf pan or deli container. Then dollop some blueberry compote over the layer and sprinkle with crumble. Use a knife or skewer to swirl a bit of the compote into the layer of ice cream. Repeat with remaining ice cream.
- Freeze for at least 4 hours before serving big scoops in waffle cones or coups.
Notes
Quick Tips
Freeze your ice cream bowl well. Give it at least 16 hours in the freezer so the custard freezes quickly and churns properly. Don’t rush the chilling step. The custard and blueberry compote should both be completely cold before assembling the ice cream. Bake the crumble just until golden. Overbaking will make it too hard after freezing, so look for light golden edges instead of deep browning. Layer instead of mixing everything together. Layering creates beautiful blueberry swirls while keeping distinct pockets of buttery crumble. Let the ice cream soften before scooping. Five minutes on the counter makes serving much easier and gives the best creamy texture.Make Ahead & Storage
Make Ahead: The custard can be made up to 2 days ahead and kept refrigerated. The blueberry compote and cobbler crumble can also be prepared 1-2 days in advance, making assembly quick on churn day. Storage: Store the finished ice cream in an airtight freezer-safe container or quart deli container with a piece of parchment or plastic wrap pressed against the surface. Freeze for up to 2 weeks for the freshest flavor and texture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Blueberry Recipes
Breakfast
Blueberry Coffee Cake
Breakfast
Best Blueberry Muffins
Desserts
