If ice cream is the #1 best food of Summer, berry cobbler has to be a close second. Heck, half of the time I top my pie and cobbler with ice cream. It’s the American thing to do. But what if you could eat home made ice cream that was ALSO berry cobbler? And share it with all of your friends? And be worshipped and adored by friends and family for your ice cream genius?
This recipe definitely got me some high fives. With this sweet, creamy, berry-packed, cobbler-topped ice cream dripping through your waffle cone onto your arm I can say your kids/husband/bff’s are going to consider you the Queen of ice cream from now until forever. I certainly will!
This is a dairy free ice cream made with coconut milk, and so is safe for the dairy-free among us. Making ice cream feel decadent while also being diary free can be a challenge, but the egg custard in this recipe makes up for a lot of the creaminess that I miss in store-bought versions. This ice cream especially awesome for coconut lovers, but if you’re not into coconut simply sub out the coconut milk for a good, organic cream.
Cashew Oat “Cobbler” Topping
- 2 cups rolled oats
- 1/2 cup cashew halves & pieces (unsalted, raw)
- 4 tablespoons honey
- 4 tablespoons ghee or coconut oil
- pinch sea salt
Preheat oven to 350F. In a medium bowl, combine all ingredients. Using a wooden spoon, stir to thoroughly combine until you have an even texture. You want to make sure the ghee and honey are well incorporated. Spread the mixture evenly out over a cookie sheet or shallow baking pan. Bake 20 minutes, stirring and rotating half way through. The granola will be a deep, golden brown when done. Remove from oven and let cool at least 20 minutes.
Berry Ice Cream
- 2 cups light coconut milk (you can substitute full fat coconut milk, if you like)
- 1/2 cup maple syrup or honey
- 3 free range egg yolks
- 1 cup frozen blueberries
- 1 cup frozen raspberries
On a medium sauce pot or bane marie, heat coconut milk together with maple syrup until just beginning to steam. Remove from heat, and whisk in egg yolks until well combined. Bring back to heat, and continue to cook, stirring constantly with a rubber spatula until a thermometer reads 170F. Remove from heat and pour over a cheesecloth fixed over a bowl to remove any cooked bits of yolk or white that may have gotten into your custard base. Refrigerate for 1 hour or overnight. OR if you’re impatient (like me) you can stick your custard base in the freezer for 45 minutes to an hour to cool it quickly. Once cooled, pour your custard base into a blender. Add blueberries and raspberries and blend for 30 seconds, or until your berries are well blended and your ice cream base is thick and creamy. Freeze in your ice cream maker as directed. To serve, top with your cobbler topping!
Renee Shuman is a writer, blogger, and social media wizard from Central Virginia. A minimalist and granola-eater, she’ll trade you her pudding cup for your avocado, please and thank you. Renee is also co-founder of Frolic Chocolate, a bean-to-bar chocolate co. opening in 2015. Find her writing at Will Frolic for Food.