Cobbler Custard Cups

Cobbler Custard Cups

Premium ice cream gives the custard an extra-rich texture, but other brands can also be used in this recipe. The addition of flour eliminates the need for a troublesome water bath.

  • Yield: Makes 8 servings


  • 1 1/2 cups fresh blackberries
  • 1 1/2 cups peeled and chopped fresh peaches (about 2 large)
  • 1 none pt. premium vanilla ice cream, melted
  • 1/4 cup all-purpose flour
  • 3 none large eggs, lightly beaten
  • 1 none (5.25-oz.) package sugar cookies, coarsely chopped


1. Preheat oven to 350°. Divide blackberries and peaches between 8 lightly greased 6-oz. custard cups (about 1/3 cup per custard cup).

2. Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs. Pour mixture over fruit in custard cups. Top with sugar cookies. Place custard cups on a 15- x 10-inch jelly-roll pan.

3. Bake at 350° for 20 to 25 minutes or until custard is set. Cool on pan 40 minutes.

Note: For testing purposes only, we used Häagen-Dazs Vanilla Ice Cream and Pepperidge Farm Sugar Home Style Cookies. We also tested with Blue Bell Homemade Vanilla Ice Cream.


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Cobbler Custard Cups Recipe