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Cherry Cobbler and Vanilla Ice Cream

Posted on | July 4, 2010 | 7 Comments

I made this cobbler recipe up after I read a similar recipe for peach cobbler. OMG, it is to die for. It’s super easy too, and unlike many cobbler recipes, if there are leftovers, you can keep them in the fridge and reheat them in the microwave. It’s not as good as fresh, but it’s still pretty darn good. Of course, it’s highly unlikely that you will have leftovers. I usually make a double or triple batch because it never lasts long. It’s really easy to put together and always impresses whomever I am serving it to. Jason prefers this cobbler served with homemade vanilla ice cream. I almost always make it when I make cherry cobbler. Jason loves vanilla ice cream, but me, not so much. It’s okay if you slather it with chocolate sauce, caramel and whipped cream, but by itself, I could take it or leave it. This vanilla ice cream is really good, though. There’s something about homemade vanilla ice cream that store-bought just can’t compare to. This vanilla ice cream recipe is super easy and super delicious. Make both of these at your next summer get-together or barbecue. It’s the perfect summer dessert.

Cherry Cobbler
2 large cans cherry pie filling
1 can crescent rolls
1/2 c. sugar
1/2 c. Sprite
1 stick melted butter
cinnamon

Preheat oven to 350 degrees. Grease a 9×13 pan and pour in pie filling. Roll out sheet of crescent rolls and pat to blend seams. Cut into strips with a pizza roller. Place strips over cobbler. Sprinkle with sugar. Pour melted butter over top. Pour Sprite over top. Sprinkle with cinnamon. Bake for 45 minutes or until golden brown. Serve warm with ice cream. To make an 8×8 cobbler, halve the recipe and bake for 30 minutes.

*To make peach cobbler, use frozen or canned peach slices. Sprinkle peaches with additional cinnamon and sugar before placing crescent rolls and topping. To make any other kind of cobbler, use apple, blackberry, or other type of pie filling.

Vanilla Ice Cream
1 can sweetened condensed milk
1 can evaporated milk
2 c. heavy cream
1 1/2 c. sugar
2 tsp. vanilla
whole milk

Mix all ingredients together and pour into the canister of an ice cream maker. Add milk to the fill line in the freezer. Freeze according to manufacturer’s directions. When ice cream is done, remove paddle from the canister and pack the ice cream maker with more ice and let the ice cream sit to harden more, or place in the freezer for at least 2 hours before serving. Place leftovers in a tupperware container and keep in the freezer.

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