About the Recipe
Summer Raspberry Cobbler in Ice Cream Form!
Ingredients
2C heavy cream
1 can (14oz) sweetened condensed milk
1 ½ C raspberries
1Tbsp vanilla extract
2/3C flour
2Tbsp sugar
4Tbsp butter, unsalted, melted, room temperature
1Tsp baking powder
1/8Tsp kosher salt
Preparation
1: Preheat oven to 350 degrees Fahrenheit.
2: Whisk together flour, sugar, baking powder and salt. Pour in melted butter and combine until no dry flour remains.
3: Place crumble topping on a baking sheet and bake until the edges are just golden, about 20 minutes. Take out and allow to cool. Once cool, break into smaller bit size pieces.
4: Whip heavy cream until medium peaks.
5: In a bowl whisk together sweetened condensed milk with vanilla. Then whisk in whipped cream, I like to do this in 3 batches to ensure there aren’t any lumps.
6: Fold in the raspberries and crumble topping.
7: Transfer to a loaf pan and tightly cover with plastic wrap. Allow ice cream to freeze completely. (12-24hrs) Before serving, take ice cream out of the freezer 5 minutes before. It will with firmer than regular ice cream. Serve and enjoy!