Berry Cobbler with Ice Cream

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  • Level: Intermediate
  • Total: 3 hr 15 min (includes freezing time)
  • Active: 35 min
  • Yield: 4 servings
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Ice Cream:

2 cups heavy cream

One 14-ounce can sweetened condensed milk 

1/2 cup crushed cinnamon cereal 


1 cup flour

3/4 cup brown sugar 

1 stick (8 tablespoons) unsalted butter, melted 

1/2 cup crushed cinnamon cereal 


2 1/2 cups berries

1 cup granulated sugar 

1/4 cup prosecco 

1 tablespoon lemon juice 

1 cup flour 

2 teaspoons baking powder 

1/2 teaspoon salt 

1 stick (8 tablespoons) unsalted butter, melted 

1 tablespoon vanilla extract 

2/3 cup crushed cinnamon cereal 


  1. For the ice cream: Whip the cream with an electric mixer until stiff peaks form.
  2. 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.
  3. For the crumble: Combine the flour, brown sugar, butter and cinnamon cereal in a large
  4. bowl. Stir well to evenly distribute butter.
  5. 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.
  6. 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.
  7. Bake until golden brown and bubbly, 35 to 40 minutes. Serve with the ice cream on the side.
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