Blueberry cobbler ice cream. Sounds dreamy, doesn’t it? It’s the perfect mix of creamy, fruity goodness and the cozy crunch of cobbler topping. Whether you want a sweet treat for a summer afternoon or something comforting during cooler months, this recipe has you covered. Best part? It’s super easy to make with the Ninja Creami. Let me show you how!

Quick Recipe Overview

Here’s the rundown before we get started:

Prep Time: 10 minutes
Freeze Time: At least 12 hours (plan ahead!)
Total Time: About a day
Servings: Makes 1 pint (enough for 2–4 people)
Skill Level: Beginner-friendly

Tools You’ll Need:

A blender or food processor
Ninja Creami machine
Measuring cups and spoons
A small mixing bowl

Want to prep ahead? You can freeze the ice cream base up to 3 days in advance and store the cobbler crumble in an airtight container for up to a week.

What You’ll Need

Ingredients for the Ice Cream Base:

1 cup frozen blueberries (fresh works too)
1 cup cottage cheese (go with 4% fat for extra creaminess)
1 tablespoon honey (or any sweetener you like)
1 tablespoon sugar-free vanilla pudding mix (optional, but it makes the texture extra smooth)

Ingredients for the Cobbler Crumble:

1 tablespoon all-purpose flour (gluten-free is fine too)
2 tablespoons oats (quick or rolled—your choice)
1 tablespoon melted butter (use coconut oil if you’re dairy-free)
1 tablespoon brown sugar (or coconut sugar for a healthier vibe)
1/4 teaspoon cinnamon
A pinch of salt

Ingredient Swaps:

Out of cottage cheese? Sub in Greek yogurt.
Watching sugar? Try stevia or monk fruit.
No blueberries? Use peaches, apples, or even cherries!

Step-by-Step Instructions

Step 1: Blend the Base

Start by tossing the blueberries, cottage cheese, honey, and pudding mix (if you’re using it) into a blender. Blend until it’s smooth and creamy. You’re aiming for a thick, pourable mix with no big chunks.

What to look for: A silky, bright purple mixture that smells fruity and delicious.

Tip: Take your time blending. The smoother the base, the creamier your ice cream will be.

Step 2: Freeze It

Pour the mixture into a Ninja Creami pint container. Make sure you don’t go over the max fill line. Smooth the surface out with a spoon, then pop it in the freezer. Let it freeze overnight—12 to 24 hours is ideal.

Don’t rush this step! If it’s not completely frozen, your ice cream will turn out icy, not creamy.

Step 3: Make the Crumble Topping

In a small bowl, mix together the flour, oats, melted butter, brown sugar, cinnamon, and salt. Use your hands to crumble it up until you get a nice, even mix.

Pro Tip: Break up any big clumps with your fingers. The crumble should smell buttery and warm with that sweet hint of cinnamon.

Step 4: Spin the Ice Cream

Time to bring it all together! Take the frozen pint out of the freezer and pop it into your Ninja Creami. Select the “Ice Cream” setting and let the machine do its thing.

If the texture looks crumbly after spinning, don’t panic. Just add 1–2 tablespoons of milk and spin it again.

What you want: A creamy, scoopable texture that’s just begging to be eaten.

Step 5: Add the Crumble

Using a spoon, dig a little well into the center of your ice cream (but don’t go all the way to the bottom). Add your crumble into the well, then hit the “Mix-In” setting.

Extra Tip: Save a bit of the crumble to sprinkle on top when serving. You’ll get a nice crunch in every bite!

Step 6: Serve and Enjoy

Scoop the ice cream into bowls or cones, and top it with fresh blueberries or a bit of extra crumble.

How it should look: Creamy purple ice cream swirled with golden bits of crumble. Trust me—it tastes as good as it looks!

Fun Ways to Customize

Want to switch things up? Here are a few ideas:

Dietary Tweaks:
Gluten-Free? Use gluten-free flour and oats.
Dairy-Free? Swap cottage cheese for coconut cream or silken tofu, and use coconut oil instead of butter.
Watching Sugar? Sweeten with stevia or monk fruit.
Seasonal Flavors:
Summer: Try peaches instead of blueberries.
Fall: Replace blueberries with apples and add nutmeg.
Winter: Drizzle warm blueberry compote or caramel on top.
Feeling Fancy?
Serve it with shortbread cookies on the side or pair it with a warm slice of cobbler.

Serving & Storing Tips

Serving Suggestions: Keep your bowls chilled to stop the ice cream from melting too fast. Or better yet, scoop it on top of a warm dessert for some hot-and-cold magic.
Storing Leftovers: Keep any extra ice cream in the freezer for up to a week. Smooth the top with a spoon before refreezing to avoid ice crystals.
Too Hard to Scoop? Let it sit at room temp for 5–10 minutes before serving.

That’s it! Blueberry cobbler ice cream that’s fresh, creamy, and loaded with flavor. Once you try it, it might just become your go-to dessert. Ready to give it a whirl? Let me know how yours turns out!

This version simplifies the language, adds a friendly tone, and uses more conversational phrasing while keeping the instructions clear and easy to follow.