I bought a ticket on the no-churn ice cream train and let me tell you, I am here to stay. Not only is this method a huge bang for your buck but more importantly, you are in charge of the flavors.
I know we all have our favorites (Chunky Monkey, Häagen-Dazs Coffee, Buckeye Fever from Johnson’s in case you needed to know mine) but now instead of having to choose between flavors or being slightly disappointed your scoop didn’t have more peanut butter cup chunks, you get exactly what you want.
Plus no fancy equipment necessary!
So to start the summer off, we are eating a whole cake pan full of Blueberry Cobbler Ice Cream. As you know from my previous ode to Blueberry Cobbler, this dish is quintessential summer to me. So as I went on a deep blueberry-cobbler-everything bake fest these last few weeks, I figured why not turn it into ice cream too.
After you have made a small batch of blueberry cobbler, let it completely cool. Then whip up your cream, vanilla and sweetened condensed milk- yeah, three ingredients, that is it. Layer and swirl and then put it in the freezer and go to sleep (it passes the time the quickest).
I could give you an estimate on serving sizes here but I think thats a futile mission. If two of you eat it straight out of the pan with spoons, I say it will last you a week. If you are more of a scoop and cone kind of person- or you plan to share, which is kind- I would say this could serve 6-8. And don’t forget, the ratios are up to you. This is literally your ice cream. So add extra biscuit crumble if you need or more blueberries if you want.
And let me know if you end up buying a ticket for the no-churn ice cream train, I’ll probably have bought a time share on it by then.
Peace, Love and Butter
Blueberry Cobbler No-Churn Ice Cream
2 cups blueberries
3 tablespoons sugar
1 1/2 teaspoons cornstarch
pinch of cinnamon
pinch of salt
zest of a lemon
1 tablespoon of lemon juice
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch teaspoon salt
2 tablespoons unsalted butter, melted and cooled
2 tablespoons and 2 teaspoons buttermilk
1/4 teaspoon vanilla extract
cinnamon and sugar for sprinkling
2 cups heavy whipping cream
7 oz. sweetened condensed milk
1 teaspoon vanilla extract
pinch of salt
For Blueberry Filling
- Preheat oven to 375 degrees with a rack placed at the lower-middle position.
- Mix blueberries, sugar, cornstarch cinnamon, salt, zest and juice together in small bowl.
- Place blueberry mixture in a 9-inch pie plate.
- Bake for 20-25 minutes or until rapidly bubbling.
- While filling is baking, whisk dry ingredients in a small bowl to combine. Combine wet ingredients in a separate bowl.
- When there is a minute left on the filling baking time, add the liquid mixture to the dry ingredients.
- Stir with the broad side of a rubber spatula until the dough just comes together.
- Take the filling out of the oven and raise the baking temperature to 425 degrees.
- Drop the biscuit dough over the filling in 3 or 4 biscuits.
- Sprinkle with cinnamon and sugar.
- Bake for 15 minutes or until the biscuits are golden. Remove and let completely cool.
For Ice Cream
- Beat whipping cream and vanilla until stiff peaks form.
- Folded in sweetened condensed milk- add more to adjust for sweetness.
- In freezer safe container- I used a cake pan lined with parchment- gently spread half of the ice cream mixture.
- Gently scoop half of the blueberry mixture over ice cream layer. Crumble half of the biscuits over the mixture. Using toothpick, gently stir in blueberry mixture slightly.
- Repeat with remaining half of ice cream mixture and blueberry cobbler filling.
- Cover tightly with plastic wrap. Freeze for 6 hours or overnight.