Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
https://homeiswheretheboatis.net/2019/07/24/no-churn-blackberry-cobbler-ice-cream/
Makes about 2 quarts
Ingredients
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
Procedure
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.