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Blueberry Cobbler with Peach Ice Cream 1

Blueberry Cobbler with Peach Ice Cream

Blueberry Cobbler with Peach Ice Cream is a match made in summer heaven! Warm, bubbling blueberry cobbler served with cool, creamy peach ice cream creates a perfect blend of flavors and textures that exemplifies this culinary science.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling & Churning Time 55 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 375 kcal

Equipment

  • Baking Dish (9-inch)
  • Ice Cream Maker
  • Saucepan

Ingredients
  

For the Blueberry Cobbler

  • 4 cups fresh blueberries (or frozen, thawed and drained)
  • 3/4 cup granulated sugar (substitute with coconut sugar for a lower glycemic option)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed (plant-based butter works too!)
  • 1/2 cup milk (almond milk offers a lighter alternative)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

For the Peach Ice Cream

  • 3 large ripe peaches peeled and diced
  • 1 cup heavy cream (coconut cream for a dairy-free version)
  • 1 cup whole milk (oat milk makes a creamy non-dairy substitute)
  • 3/4 cup sugar (or honey for natural sweetening)
  • 4 egg yolks (aquafaba works for vegan option)
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Combine the peaches, ¼ cup sugar, and a splash of lemon juice in a saucepan. Simmer for 10 minutes until peaches are soft.
  • Meanwhile, whisk egg yolks with remaining sugar until pale yellow. Heat cream and milk until steaming (not boiling!).
  • Gradually pour hot milk into egg mixture while whisking constantly. Return mixture to heat, stirring until it coats the back of a spoon (around 170°F).
  • Add peach mixture and vanilla, then chill completely.
  • Toss blueberries with sugar, lemon juice, zest, and cornstarch in a bowl. Let sit for 15 minutes.
  • Preheat oven to 375°F. Whisk flour, baking powder, salt, and cinnamon in a bowl.
  • Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined.
  • Pour blueberry mixture into a buttered 9-inch baking dish. Drop spoonfuls of cobbler topping over the berries.
  • Bake for 30-35 minutes until golden and bubbling.
  • While the cobbler bakes, process the chilled peach mixture in an ice cream maker according to manufacturer's instructions (usually 20-30 minutes).
  • Allow cobbler to cool for 15 minutes before serving. Top warm cobbler with a scoop of freshly churned peach ice cream and enjoy!

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum to the cobbler topping for better structure.
If blueberries aren't in season, blackberries work wonderfully in the cobbler (same quantity).
When using frozen blueberries, add an additional tablespoon of cornstarch to account for the extra moisture.
For a no-churn ice cream alternative, whip 2 cups of heavy cream until stiff peaks form, then fold in a can of sweetened condensed milk and your prepared peach mixture. Freeze for 6 hours.

Nutrition

Calories: 375kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 112mgSodium: 152mgFiber: 3gSugar: 38g
Keyword Blueberry Cobbler, Peach Ice Cream, Summer Dessert, Fruit Dessert
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