This frozen treat combines the two greatest summer desserts: blackberry cobbler and ice cream. Completely vegan, this recipe can be enjoyed by all!
For the Cobbler (filling)
1 heaping c fresh or frozen blackberries
1 tbsp sugar
1 tsp flour
1/4 tsp cinnamon
For the Cobbler (crust)
1 tbsp vegan butter
1/4 c all purpose flour
1 tsp sugar + extra for sprinkling
1/4 tsp baking powder
1 tbsp plant milk + extra for brushing
For the Ice Cream
1 c raw cashews
2 c soy milk
1/3 c sugar
2 tbsp agave nectar
1 tbsp canola oil
1 tsp vanilla extract
1/4 tsp guar gum
1. Preheat oven to 375 degrees F (190 C) and lightly grease a 4 inch ramekin with cooking spray. To the ramekin, add the blackberries, sugar, flour, and cinnamon and mix gently with a spoon. Set aside.
2. Add vegan butter to a glass measuring cup and heat in the microwave for 20-30 seconds or until completely melted. Add remaining crust ingredients to the measuring cup and stir together until just combined. Do not over mix. Spoon the prepared dough evenly over the top of the blackberry mixture in the ramekin. Brush with a little plant milk and sprinkle some granulated sugar over the top of the crust. Bake for 45-50 minutes or until crust is golden brown. Remove from oven and allow to cool completely.
3. While the cobbler is baking, place raw cashews into a small saucepan and cover with water. Bring water to a boil and boil the cashews for 30 minutes. Drain and add to a blender. Add remaining ice cream ingredients to the blender and blend until completely smooth. This can take up to 5 minutes depending on the strength of your machine. Place ice cream mix into the refrigerator and allow to chill for at least 3 hours or overnight. The cobbler will also need this time to cool.
4. Once cobbler is cool, mash crust into bite sized pieces using a fork or a spoon. Set aside. Add ice cream base to an ice cream maker and churn according to manufacturers instructions. Once ice cream has reached the consistency of thick soft serve, transfer it from the machine to desired container. Spoon in blackberry cobbler and fold in gently with a spoon or rubber spatula. Cover ice cream with plastic wrap making sure wrap is in direct contact with the ice cream. Place in freezer for 2-3 hours to firm up completely. Ice cream can keep covered in the freezer for up to a month.
*You are free to use another plant milk besides soy for the ice cream base just try to find one that is a little higher in fat and low in additives as these can impact the final product. I like to use soy milk as it is easier to find one that checks both of these boxes.
*Once frozen, this ice cream will be very solid as there are no artificial additives to maintain “scoopability.” Simply allow it 10-15 minutes to thaw prior to scooping.
Keywords: ice cream, blackberry, cobbler, dessert