Sweet and creamy blueberry cobbler ice cream topped with an oatmeal crunchy topping.
With the first spoonful you are going to be amazed at how much this tastes like blueberry cobbler. This recipe exceeded my expectations. It doesn’t have to be cooked either so you can be making it a lot sooner than a regular ice cream recipe. It also has no eggs and still is so creamy. The crunchy cobbler topping gives it another dimension.
The oatmeal cobbler topping is easy to make. Make sure the sugar you are using is a cane sugar. Add the sugar to a pan over medium heat. When it starts to melt turn it down a notch. You can stir with a spoon if desired but I try to swirl mine in the pan until the sugar reaches a caramel color. Be careful not to burn the sugar, it can happen quickly. Toasting the oatmeal gives it a nutty flavor so I wouldn’t skip that step.
- 1 can blueberry pie filling
- 1 can condensed milk
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon vanilla
- dash of salt
- Cobbler topping
- 1 cup old fashioned oats
- 1/2 cup sugar
- Add all of the ingredients to a mixing bowl. Whisk together to combine. If not using a ice cream maker pour into a freezer container. Freeze for at least 4 hours or overnight.
- If using a ice cream maker, refrigerate mixture covered for 2 hours. Pour into ice cream maker and freeze according to manufactures directions.
- Toast oatmeal in a 350 degree oven for 7 - 10 minutes.
- Put sugar into a small sauté pan over medium heat. Let sugar melt and swirl pan until sugar reaches a caramel color. Pour over oatmeal. Stir with a spoon until oatmeal is coated. Let cool and break into pieces. Keep in an airtight container.
Here’s another Blueberry Ice Cream Recipe from last summer.
Or perhaps this Raspberry Cheesecake Ice Cream?