For the ice cream: Whip the cream with an electric mixer until stiff peaks form.
Pour the condensed milk into a separate bowl and gently fold in the whipped cream until smooth and lump-free. Pour into a pan and sprinkle with the cinnamon cereal. Press a sheet of wax paper to the surface (to avoid crystals) and freeze until solid, up to 6 hours.
For the crumble: Combine the flour, brown sugar, butter and cinnamon cereal in a large
bowl. Stir well to evenly distribute butter.
For the cobbler: Preheat the oven to 375 degrees F. Place the berries in a large bowl and sprinkle with the granulated sugar, prosecco and lemon juice. Let sit until juice forms.
Mix together the flour, baking powder and salt in a mixing bowl. Add the melted butter, vanilla and cinnamon cereal. Transfer to a small baking dish or cast-iron skillet. Top with berries and then crumble.
Bake until golden brown and bubbly, 35 to 40 minutes. Serve with the ice cream on the side.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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