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Blueberry Cobbler Ice Cream


  • 1 cup Fresh Blueberries
  • 3/4 cup Whole Milk
  • 2/3 cup Granulated Sugar
  • Pinch of Salt
  • 1 1/2 cups Heavy Cream
  • 1 1/2 tsp Pure Vanilla Extract
  • 4 Graham Cracker Squares (crushed)


  1. Place ice cream freezer bowl in the freezer at least 24 hours before you start making ice cream.

  2. Put blueberries into the bowl of a food processor fitted with the chopping blade. Pulse blueberries rough/finely chopped (depending on if you like bigger chunks or smaller pieces of blueberries in your ice cream). 

  3. In a medium bowl, use a hand mixer on low speed or whisk to combine milk, sugar, and salt until sugar is dissolved. Stir in heavy cream and vanilla. Stir in chopped blueberries with all juices. Cover and refrigerate 1 to 2 hours.  Also, place crushed graham crackers in a plastic bag and chill in the refrigerator. 

  4. Place ice cream freezer bowl onto the ice cream maker base. Then attach paddle to the lid and insert it into the ice cream freezer bowl. Turn on ice cream maker and then pour the mixture into the ice cream freezer bowl. Allow churning for 15 minutes.

  5. After ice cream has churned for 15 minutes. Add chilled graham crackers to the ice cream freezer bowl. Continue to churn for 5 minutes.

  6. Turn off ice cream maker and you are ready to enjoy your ice cream. Or you can place ice cream in a freezer safe container and freeze for 1 to 2 hours to allow ice cream to further harden.