Artist Point Berry Cobbler Ice Cream

Have you ever had the Berry Cobbler at Artist Point inside Disney’s Wilderness Lodge? It’s one of those desserts that has become a Disney classic, and for good reason. It’s a warm doughy cobbler filled with blueberries, and topped with fresh raspberries and blackberries, and finished with a scoop or two of vanilla ice cream! Which of course means that it would be absolutely excellent to mix all that together into it’s own ice cream recipe, right? I mean, it’s only common sense! 🙂

The original dessert from Artist Point has become so popular that it’s featured in some of the official Disney cookbooks, and can be found in the Recipe section on allears.net (Click here to see the recipe section). I used the recipe from my Delicious Disney cookbook.

The cobbler is easy to make (and makes a great breakfast if you bake it early enough :)) You just mix together your dry ingredients, then add the cold butter and mix with your hands (or a pastry cutter if you’re fancy like that) until it’s crumbly. Stir in an egg and some cream until just mixed. Pour it all into a 9″ square pan, plop plenty of blueberries on top, then sprinkle some brown sugar over top and dot it with more butter. The recipe says to bake for 20-25 minutes or until browning on top. I baked mine for about 35 minutes and clearly, it did not really brown on top.

Also clearly, we do not really have much self-control in our household when it comes to baked goods. I tried to justify that piece out of the middle by “making sure it was done,” but let’s be honest. I love that little bit of gooey part.

Anyway, my guess is that a little extra brown sugar and butter will help the top of this look like the official cookbook picture. Feel free to give it a shot and let me know!

Next, we’re finally going to make a delicious vanilla ice cream base. I know! I haven’t done any plain vanilla yet! But hold onto this vanilla base recipe, I’m sure it will be popping up plenty in the future. The base is made just like any other base (cooking cream, milk, and sugar to a boil; adding a bit to some egg yolks and salt; stirring the egg/cream mixture back to the pot and heating until thickened, add the vanilla, cool and chill).

To get the fresh raspberry and blackberry part of the Artist Point Berry Cobbler incorporated into the ice cream, I made a quick sauce of the berries with some sugar and heated until they’re mushable. If you would like, you’re more than welcome to push the sauce through a sieve when it’s finished to help remove all the seeds. I didn’t. Could it be because I already had a pile of dishes in the sink? Possibly. I like to say it’s because they use whole berries in the original dessert (seeds and all) and I was just keeping the Artist Point integrity in the making of this ice cream.

Once you churn your ice cream, you’re going to layer everything into your freezer-proof container. Pour in some ice cream, top it with some crumbled chunks of cobbler and berry sauce, and keep layering up till you’re out. Be sure to save some of the cobbler and berry sauce for the top layer so everyone knows what they’re getting. And because it looks pretty.

I took this to an Independence Day campfire cookout and it was a big hit – hope you all love it just as much!

Enjoy!

Artist Point Berry Cobbler Ice Cream

Berry Cobbler (Recipe from Delicious Disney cookbook):

1-1/2 cups flour

1/2 cup sugar

2 tsp. baking powder

pinch of salt

1/2 cup cold butter, cut into small pieces

1 large egg

1 cup heavy cream

12 oz. fresh blueberries

2 Tbsp. brown sugar

2 Tbsp. cold butter, cut into small pieces

Preheat oven to 350 degrees.

In a medium bowl, mix together the dry ingredients. Add 1/2 cup butter and mix with hands or pastry cutter until crumbly. Add egg and cream, and mix with a spoon until just combined.

Pour batter into a very well greased 9″ square pan. Place blueberries on top, sprinkle with brown sugar, and dot with remaining 2 Tbsp. of cold butter. Bake for 20-25 minutes (or longer) until golden brown. Cool completely and set aside until ready to use.

Berry Sauce:

1/2 pint fresh raspberries

1/2 pint fresh blackberries

1 cup sugar

salt

Combine all ingredients in a small saucepan, bring to a low boil, and cook until fruit is softened. Remove from heat. If desired, push through a sieve to remove seeds. Cool completely and set aside until ready to use.

Vanilla Ice Cream Base:

1-1/2 cups heavy cream

2 cups milk

3/4 cup sugar

1 Tbsp. corn syrup

3 egg yolks

salt

2 tsp. good quality pure vanilla extract

In a large pan, bring the cream, milk, sugar and corn syrup to a boil. Cook for five minutes. In a separate heat-proof bowl, whisk the egg yolks with the salt. Remove the cream mixture from heat, and gradually add some of the hot cream to the egg yolks, whisking constantly. Add about 1 cup of the liquid to the yolks. Slowly pour the tempered egg yolks mixed with cream back into the pot with the remaining cream mixture, stirring the whole time. Return pan to low heat and cook until slightly thickened, stirring, and do not allow to boil. Remove from heat, pour into a separate container, add vanilla, stir, and cool completely.

When chilled, pour into the base of an ice cream machine and churn according to manufacturer’s recommendations. When ice cream is ready, pour about 1/3 into a freezer-proof container. Top with broken pieces of the cobbler and a few spoonfuls of the berry sauce. Layer on more vanilla ice cream, and continue layering the ice cream with the cobbler and berry sauce until out of ice cream. Finish with a few more bits of cobbler and a swirl of berry sauce. Freeze at least 4 hours before serving.