Ingredients:
For the Lemon Cream:
1 cup heavy cream
1/2 cup powdered sugar
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp vanilla extract
For the Graham Cracker Layer:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
For the Ice Cream Layer:
2 cups vanilla ice cream (softened)
For the Cobbler Topping:
2 cups fresh berries (e.g., blueberries, strawberries, or peaches)
1 cup all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
Instructions:
Prepare the Lemon Cream:
In a mixing bowl, whip the heavy cream until soft peaks form.
Gradually add the powdered sugar, continuing to beat until stiff peaks form.
Gently fold in the lemon juice, lemon zest, and vanilla extract until well combined. Set aside.
Make the Graham Cracker Layer:
In another bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture into the bottom of a large glass baking pan to form an even layer.
Add the Ice Cream:
Spread the softened vanilla ice cream evenly over the graham cracker crust. Use a spatula to smooth it out.
Layer the Lemon Cream:
Spoon the lemon cream over the ice cream layer, spreading it evenly.
Prepare the Cobbler Topping:
In a mixing bowl, combine flour, sugar, baking powder, and salt. Gradually add the milk and melted butter, stirring until just combined.
Gently fold in the fresh berries.
Add the Cobbler Layer:
Spoon the cobbler mixture over the lemon cream layer, spreading it evenly.
Bake:
Preheat your oven to 350°F (175°C). Bake for about 30-35 minutes, or until the cobbler topping is golden brown and the berries are bubbly.
Cool and Serve:
Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.
