Ice Cream Series: Blueberry Cobbler Ice Cream

You guys! This blueberry cobbler ice cream is one recipe I am quite obsessed with. I switched up the base a little bit to adjust for the flavor I wanted, but it turned out really well. I will lay it all out for you here in case you would like to try this version for yourself. (Which I highly recommend)

I would also like to note that I hear you can make this without the ice cream maker as well, but I have not tried it personally. If you want to give it a shot, you should be able to mix it all together, pop it into the freezer, and then mix it every 30 minutes or so. I would wait until you have almost the perfect consistency and then add in your mix-ins. If you do give this a try, let me know how it turns out!

ICE CREAM BASE INGREDIENTS

• ¼ cup Coconut Milk (canned)⁣
• ½ cup Cashew Milk⁣
• ¼ cup Water⁣
• 1 cup Heavy Whipping Cream
• 3T Erythritol⁣ (or sweetener of choice)
• 1 tsp SF Vanilla Bean Torani Syrup
• 1 tsp Blueberry Emulsion
• ½ Scoop Collagen (I went with unflavored)
• ½ Scoop Vanilla Whey Protein Powder (I used Isopure)
• 2 Egg Yolks⁣ (the whites can be used for my Swiss Meringue Buttercream or Marshmallows!)
• ¼ tsp Guar Gum (should be fine to omit, but I have not yet tried without it)⁣

ICE CREAM BASE PROCESS

1. Add Coconut Milk, Water, Heavy Whipping Cream, Cashew Milk, Erythritol, Torani, & Blueberry Emulsion to saucepan over low/medium heat. (Just to warm up slightly. No need to boil)⁣
2. Crack eggs into a small bowl. Give a light whisk, then add about 2-3T of your cream mixture into the eggs. Whisk together. (To temper, so the eggs don’t cook. I usually do this 1T at a time.)⁣
3. Add the egg mixture back into the saucepan with your cream. Whisk together and keep heating over low heat.⁣
4. Add Collagen & Protein Powder to the cream mixture & whisk together again.⁣
5. Repeat the same tempering process with your guar gum. (Add guar gum to small bowl. Transfer about 3T of cream mix to the bowl, whisk together to form a ‘slurry’ and then add back into the full saucepan of cream. I tend to add back to cream about 1T at a time as well)⁣
6. Remove ice cream mixture from heat. Allow to cool on counter in saucepan. Transfer to a bowl, then pop into the refrigerator for about 4 hours.⁣

COBBLER INGREDIENTS

• 2 Tbsp Almond Flour
• 1 Tbsp Coconut Flour
• 1 Tbsp Lupin Flour
• Cinnamon (to taste, I did a healthy dose here)
• 2 Tbsp Butter, melted
• 1 tsp Erythritol
• 1 tsp Brown 'sugar' 
• 10g Slivered Almonds, crushed

COBBLER PROCESS

1. Preheat oven to 350, and line a small baking sheet with aluminum foil.
2. Add all dry ingredients to a bowl and mix together.
3. Add melted butter to the bowl and mix together with a fork until it starts to resemble a crumbled cobbler/streusel topping.
4. Pour out mixture onto baking sheet, crumble up a bit more and spread it out. Bake for 8 minutes.
5. Remove from oven, mix around on sheet, pop back in for another 2-3 minutes.
6. Remove from oven, stir again, allow to cool on counter.

FINISHING TOUCHES

• One Batch Ice Cream Base
• One Batch Cobbler Topping
• 25g Blueberries, frozen & chopped

1. Remove the frozen bowl of the ice cream maker from freezer and assemble the maker as your machine instructs.
2. Turn the machine on, pour your cream mix in.⁣
3. Once it begins to thicken, add in your crumble topping and chopped frozen blueberries.
4. Process until desired consistency is achieved.⁣
5. Transfer to a freezer safe bowl to fully firm up.⁣ (Or just dig in. It is truly delicious at this stage.)
6. Scoop, top, enjoy!⁣