Mulberry Cobbler Ice Cream

Mulberry Cobbler Ice Cream

This recipe works with mulberries, any color raspberries, wineberries, and blackberries interchangeably. We just happened to have a bumper crop of mulberries on hand. I did develop and test this recipe as gluten/dairy free and it works very well! This has several easy steps, and the custard base requires chilling, so start it the day before or at least early in the morning of the day you’re going to make it. You’ll also make the cobbler bits ahead of time so that they’re completely cooled and ready to mix in. If you’re using an electric ice cream machine, make sure your canister is frozen!


1/2 full fat milk  (For dairy free, use  2 1/2 cups of the thickest dairy free milk or dairy free cream/half and half that you can find. We used Califia dairy free half and half.)

2 cups heavy cream

2/3 – 3/4 cup granulated sugar, depending on how sweet you like it

4 egg yolks

1 teaspoon vanilla extract

2- 2 ½ cups of ripe berries

1 tablespoon lemon juice

Cobbler Ingredients

3 tablespoons butter or dairy free butter, cut into chunks

½ cup sugar

½ teaspoon vanilla extract

½ cup all-purpose flour or gluten free 1-1 flour

½ teaspoon baking powder

1 teaspoon salt (omit if using salted or dairy free butter)

Prepare the berries – 

Pick through the berries and discard any that look bad. Put the rest into a sieve set over a small saucepan. Using a spoon or small cup, smash the berries against the sides of the sieve until no more juice runs out of them. Add ⅓  cup sugar  and lemon juice to the pan. Place over medium/low heat. Cook, stirring often, until the juice comes to a low boil. Turn the heat down and allow the juice to simmer for about 5-8 minutes, until the juice has thickened and clings to a spoon or spatula. 

Make the custard base – 

In a small bowl, whisk together the egg yolks and ⅓ cup of the sugar, until the yolks are lighter in color. Set aside. In a medium saucepan, combine the milk, and cream. Cook, stirring occasionally, on medium/low heat until bubbles start to form at the edges of the pot and the cream mixture is simmering. Remove from heat and stir in vanilla.

Temper the eggs – a spoonful or small ladle at a time, add hot cream mixture to the yolks and whisk well. Continue until you’ve added and mixed in about half of the cream. Add the berry juice and the tempered egg mixture to the pan of cream and return to the stove on medium/low heat. Cook until the mixture thickens and coats the back of a spoon. Check this frequently so that you don’t overcook the custard. Chill until completely cold. If you have any egg bits, pour through a sieve or strainer and return to fridge. 

Make the cobbler – 

Preheat oven to 375F

In a medium bowl, add all ingredients. Using a pastry blender, work them together until they resemble coarse meal. Blend for another minute or so, letting the dough come together in bigger chunks.

Drop the dough onto a baking sheet or pie plate lined with parchment paper. Bake for 10 minutes or so, until the dough is just starting to brown. Allow to cool, then break or crumble the dough into bits. Put aside to cool. 

Make the Ice Cream

The next day, set up your ice cream maker and follow the usual directions. When the ice cream is finished, pour it into a bowl and stir in the cobbler bits. Freeze until ready to serve.

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