Sweet Cream Triple Berry Cobbler

During the summer I love ice cream and ice coffee! Especially with the new Cold Stone International Delight flavors! This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag.

International Delight has 3 new flavors and boy are the HOT!

Cold Stone Creamery™ Hot for Cookie™

Cold Stone Creamery™ Founder’s Favorite™

Cold Stone Creamery™ Churro Caramel

My local grocery had JUST sold out, so I had to settle for the International Delight Cold Stone Sweet Cream……such a hard decision. NOT! I love the Sweet Cream flavor! My challenge was to craft or cook……now THAT was a hard decision.

I had a bowl of berries screaming to be made into my summer favorite berry cobbler, and it hit me! Why not substitute the milk with the Cold Stone Sweet Cream Creamer?

So simple and I am happy to report that it turned out delicious!

While I waited for it to bake……I noticed the left over morning coffee.

You guessed it…… I whipped up a quick iced coffee with the sweet cream creamer.  Cobbler in the oven, iced coffee with sweet cream…..I was in heaven!

I usually make this recipe with just blackberries, but since I have an overabundance of blackberries, blueberries and raspberries I decided to use all three! I like “cakey” cobblers. I’ll eat the “crumble” kind if I have to, but I prefer this recipe for it’s fluffy cake like texture. Add some vanilla ice cream and you’re golden.

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Sweet Cream Triple Berry Cobbler

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Ingredients

• 1 cube butter (1/2 cup)
• 1/2 cup sugar
• 1/4 cup sugar to sprinkle on the top
• 3/4 cup International Delight Cold Stone Sweet Cream Creamer
• 1 cup flour
• 1 1/2 tsp baking powder
• 2 cups blackberries, raspberries & blueberries

Instructions

1. Pour melted butter into the bottom of a 7″x11″ baking dish. Mix together the creamer, 1/2 cup sugar, flour and baking powder. Pour mixture over the butter. Do Not Stir. Sprinkle berries over the batter and butter. Do Not Stir. Sprinkle 1/4 sugar over the berries. Do Not Stir.
2. Bake at 350 degrees for 30-45 min, or until crust is brown.

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Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.