1. 3 ½ cups cream base
2. 1 tsp vanilla extract 

Cobbler:

1. ½ cup flour
2. ½ cup rolled oats
3. ½ cup packed brown sugar
4. ½ tsp salt
5. ¼ tsp cinnamon
6. ½ tsp vanilla extract
7. 4 Tbsp diced cold butter

Mixed Berry Jam:

1. 10 oz frozen mixed berries
2. ½ cup sugar
3. 3 Tbsp lemon juice
4. ¼ tsp xanthan gum

Cobbler (makes 1 ¼ cups):

1. Preheat the oven to 350 degrees fahrenheit.
2. In a bowl combine dried ingredients and vanilla, mix.
3. Add dice butter and mix with a pastry cutter or forks until you see pea sized crumbs.
4. On a prepared baking sheet pour out cobbler mixture. Spread it out in a single layer and pack it together. 
5. Bake for 12-15 minutes till golden brown.
6. When done, let it cool and then break it apart into small pea sized bites.
7. Store in an airtight container at room temperature. 

Mixed Berry Jam (Makes just over 10 oz):

1. Combine sugar and xanthan gum in a bowl and mix well, set aside.
2. In a saucepan add berries, sugar mix, and lemon juice over medium low heat to allow berries to break down and juice. Stir occasionally.
3. Bring to a boil over medium heat.
4. Take off the heat and puree with an immersion blender then strain out the   seeds with a sieve.
5.  Let cool; the jam will thicken as it cools. 

Ice Cream:

1. Store in the fridge until ready to use. 
2. In a bowl combine cream base and vanilla extract, whisk to combine. 
3. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
4. Turn off the machine and remove the dasher.
5. Sprinkle in the cobbler and mix by hand.
6. Layer an ice cream container with ice cream and mixed berry jam. 
7. Cover and freeze for 8 hours or overnight.