Blackberry Cobbler Ice Cream

This delicious no-churn vegan Blackberry Cobbler Ice Cream is sure to be your new favorite summer flavored ice cream that is made with real blackberries and a gluten-free almond flour biscuit crumble. Reduce the blackberries to create a blackberry curd, bake the biscuit crumble and swirl them both into dairy-free vanilla ice cream for the best summer ice cream dessert!

This recipe was originally developed for Instagram using Oregon Berries frozen blackberries!

There’s just something about having a delicious berry dessert in the summertime… kind of like how a good comforting soup makes me feel in the winter, this Blackberry Cobbler Ice Cream gives me all the feels on sunny summer days. ☀️

Blackberry Cobbler Ice Cream Ingredients

Surprisingly this Blackberry Cobbler Ice Cream is so simple to make, I think you’ll be skipping the line at the ice cream shop and making this homemade ice cream instead!

Ice cream. You will need 32 ounces of dairy-free vanilla ice cream. There are quite a few brands that make it, I used a soy milk vanilla ice cream, but oat milk ice cream would be good to use too.

To save a little time and simplify this recipe a bit, I’m using store-bought vanilla ice cream. You have the option to make your own dairy-free vanilla ice cream, like I use in my Key Lime Pie Ice Cream recipe.

Blackberry curd. Blackberry curd, or essentially a thin jam-like fruit spread, is made with just 2 main ingredients and is ready in about 10 minutes. The blackberry curd then gets swirled with the vanilla ice cream for a blackberry infused delicious flavor ice cream. Read more about blackberry curd below.

Almond flour biscuit crumble. With 7 simple, healthy ingredients, you can make this biscuit-like pie crust that gets baked in the oven for 15 minutes and then folded into the vanilla ice cream. Read more about this biscuit crumble below.

The Blackberry Curd

The homemade blackberry curd is so simple to make using only 2 ingredients (optionally 3)! This recipe yields ⅓ cup of blackberry curd.

What Is Blackberry Curd?

Blackberry curd is a fruit spread, usually made from citrus fruits, first served in England at afternoon tea with bread or scones, used as an alternative to jam. Blackberry curd was also commonly used in pastries, cakes, waffles, cheesecake- I mean, you name it!

Traditionally fruit curds are made with the fruit, in this case blackberries, beaten egg yolks, sugar, and lemon zest. The ingredients are then heated in a saucepan and cooked until thick, then cooled.

In my vegan version of blackberry curd, I’m omitting the egg yolks for plant milk and using tapioca flour/starch as the thickening agent.

Optionally you can add maple syrup if your blackberries aren’t super sweet which keeps this fruit spread refined sugar free too!

Blackberry Curd Ingredients

Blackberries. I used frozen blackberries in this blackberry curd recipe, but you may also use fresh blackberries. You will need 2 cups of blackberries to make the blackberry curd used in this ice cream recipe.

Water. To keep the blackberries from sticking to the bottom of the pan, and also to help release the blackberry juices, you will need ⅓ cup of water to simmer with the fresh or frozen blackberries.

Tapioca flour/starch. You will need 1 tablespoon of tapioca starch/flour, dissolved in 2 tablespoons of water to create a thickening agent for the blackberry curd. You can also use arrowroot starch/flour.

Maple syrup (optional). If your blackberries aren’t very sweet, you may want to add a tablespoon of maple syrup to the saucepan with the blackberries.

The Almond Flour Biscuit Crumble

Blackberry cobbler is a delicious dessert made with a fruit filling topped with a batter or biscuit. Cobbler is then baked in baking dish resembling a crusted deep-dish pie.

In my cobbler I like to use an almond flour biscuit crumble, which also tastes amazing in this Blackberry Cobbler Ice Cream!

The Biscuit Crumble Ingredients

Almond flour. I prefer blanched almond flour, but you can used unblanched if you prefer. You can also make your own almond flour at home by grinding up raw almonds. I talk more about that in my How To Make 1-Ingredient Almond Flour post. You will need ½ cup of almond flour for this recipe.

Coconut sugar. The vanilla ice cream you use most likely has added refined sugars, which is ok to indulge in every once in a while! But to help cut down on the added refined sugar content in this recipe, I’m using coconut sugar in the biscuit crumble. You will only need 1 tablespoon of coconut sugar.

Baking powder. The crust (biscuit crumble) calls for ¼ teaspoon baking powder.

Salt. You will need just a pinch of salt.

Almond butter. Instead of using eggs or butter in the biscuit cobbler crust, you will need 3 tablespoons of unsweetened creamy almond butter.

Vanilla. The recipe calls for ¼ teaspoon pure vanilla extract. Make sure it’s pure and NOT imitation vanilla because it’s not gluten-free.

Plant milk. A little bit of moisture is needed to hold the dough together. You can use water or 1 tablespoon of plant milk. I used flax milk but you can use oat milk, almond milk, coconut milk, soy milk, cashew milk, etc.

How To Make Blackberry Cobbler Ice Cream

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the almond flour, coconut sugar, baking powder, and salt. Stir in the almond butter, vanilla, and plant milk to create a dough. Spread the dough on a parchment-lined baking sheet and bake in the oven for 15 minutes. 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.

While the biscuit crumble is baking, add the blackberries to a medium saucepan and heat over medium-high heat with ⅓ cup of water. In a small bowl, combine the tapioca flour and 2 tablespoons of water and then add it to the saucepan. 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.

Once the berries reduce, turn the heat down to low and simmer for another few minutes until you have a jam-like consistency. Remove from heat and press the blackberry reduction through a fine mesh strainer over a bowl, discarding the seeds.

Divide the ice cream in half, pressing one half in the bottom of a loaf pan. 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!). 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.

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.

Ice Cream Tips

Allow the ice cream to sit out and soften for 5-10 minutes if it has been in the freezer for longer than an hour or two after making it. This will make for a more enjoyable, creamy ice cream.

Don’t swirl the ice cream too much or you’ll end up with fully pink ice cream, which wouldn’t taste bad, but I like the marble effect of this blackberry cobbler ice cream.

If you really like the biscuit crumble you can reserve some and sprinkle it on top of your bowl of ice cream.

This ice cream is delicious in both a bowl and a gluten-free sugar cone!

How To Store This Ice Cream

To store the ice cream so it doesn’t get icy or freezer burned, make sure to cover the ice cream with plastic wrap fully covering and touching the ice cream. Then place another piece of plastic wrap around the loaf pan. I have also seen wax paper used to sit flush on the ice cream to prevent freezer burn.

Enjoy this ice cream within a few days for the best results.

Ingredient Substitutions

If you can’t have almonds, you can try to use sunflower seed flour instead. That would allow for this ice cream recipe to be nut free.

You may also swap the almond butter for sunflower seed butter (for nut-free) or you can use another nut/seed butter of choice.

If you don’t like coconut sugar, you can try maple sugar or date sugar instead. You may also use pure cane sugar if desired.

Instead of soy milk ice cream you can use oat milk ice cream, cashew milk ice cream, coconut milk ice cream, or almond milk ice cream. The oat, soy, cashew, or coconut it milk ice cream would create the creamiest texture ice cream. I have not tried this recipe with anything but soy milk ice cream, so the flavor, texture and color might vary slightly if you use a different plant-based vanilla ice cream.

Let me know what you think about this Blackberry Cobbler Ice Cream down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a simple homemade, no-churn, dairy-free ice cream recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!

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