No-Churn Blackberry Cobbler Ice Cream

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Makes about 2 quarts


2 cups heavy cream, cold

14-ounce can sweetened condensed milk

2 teaspoons pure vanilla extract 

1/2 teaspoon  kosher salt

1/2 teaspoon cinnamon

1 cup blackberries, crushed (use fork or potato masher)

1 (10 oz.) jar seedless blackberry preserves / jam or jelly (microwaved 15 - 20 seconds and stirred to loosen if needed)

1 refrigerated package of 2 pie crusts.: 1 pie crust baked, cooled and crumbled; the second baked with decorative cut outs for serving if desired

Place 9-by-5-by-3-inch metal loaf pan in freezer to chill.

Whisk together the condensed milk, vanilla, cinnamon, salt, crushed berries in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Layer 1/3 of mixture into chilled  metal loaf pan. Spoon 1/3 of blackberry preserves over mixture and swirl using the tip of knife. Sprinkle 1/3 of crumbled baked pie crust. Repeat layers. Cover and freeze until solid and scoopable overnight.

Serve with additional decorative pie crust cut outs if desired.