Blackberry Cobbler No-Churn Ice Cream

First, prepare the blackberry jam: In a small saucepan, add your blackberries, granulated sugar, lemon juice, and vanilla extract. Stir on medium heat until everything begins to dissolve. Allow your mixture to reduce by half in size. This takes about 10 minutes. Remove from the heat and allow your jam to cool completely to room temperature before using in your ice cream.

For the ice cream: Start by placing your heavy cream in a large bowl with a whisk attachment. Mix on high speed until your heavy cream has reached whipped cream consistency. Remove from your stand mixer and add in your sweetened condensed milk and honey. Stir until combined.

In your loaf tin, add a layer of your ice cream base, then add some of your cooled blackberry jam and top with crushed honey cinnamon crackers. Repeat layering until all ingredients are used up. Freeze for 12 hours or until completely frozen, then your ice cream is ready to enjoy!