Cooking with Beer: Cranberry Cobbler with Lemon Ice Cream

In recent years, brewers have been packing more and more fruit into their fruited beers, often evoking familiar and festive desserts. Now, let’s complete the circle and put a splash of that beer into this cobbler, ideal for sharing over the holidays.

Christopher Cina Dec 25, 2022 - 4 min read

Cooking with Beer: Cranberry Cobbler with Lemon Ice Cream Primary Image

Photo: Christopher Cina

Cranberry Cobbler with Lemon Ice Cream

Deepen the berry flavors in this holiday-ready cobbler with a juicy, fruited beer before adding a scoop of homemade lemony ice cream for a bright and lively contrast.

Serves: 6
Lemon Ice Cream

  • 3½ cup (828 ml) whole milk
  • ⅔ cup (158 ml) heavy cream
  • 10 egg yolks
  • ½ cup + 2 Tbs (148 ml) sugar
  • 1 Tbs (15 ml) lemon zest (about 2 lemons)
  • 1 tsp lemon extract

In a medium saucepan, combine the milk and cream and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and cool.

In the bowl of a stand mixer, combine the egg yolks and sugar and beat for 3 minutes until the egg yolks are light and fluffy. With the mixer on low speed, add 2 cups (473 ml) of the cooled milk mixture to the eggs and mix slowly. Add the lemon zest and extract.


Pour the egg mixture back into the pot of milk and cook to 160°F (71°C) on medium heat. Remove from the heat and allow to cool.

Place in an airtight container and store in the refrigerator overnight. The next day, freeze in your preferred ice-cream maker.


  • 8 Tbs/1 stick (118 ml) butter, divided
  • ¾ cup (177 ml) sugar
  • 1 cup (237 ml) all-purpose flour
  • 1¼ tsp baking powder
  • ½ tsp sea salt
  • ¼ cup (59 ml) whole milk
  • 1 large egg
  • ¼ cup (59 ml) fruited kettle sour
  • 6 Tbs (89 ml) canned whole-berry cranberry sauce

Rub 2 Tbs (30 ml) butter into a 10" (25 cm) cast-iron skillet so it’s well-greased. Preheat the oven to 350°F (177°C). Melt the remaining 6 Tbs (89 ml) of butter and reserve.


In a large bowl, combine the sugar, flour, baking powder, and salt and mix well. In a separate bowl, combine the milk and egg and mix well.

Add the milk and egg mixture to the dry ingredients in the large bowl. Add the beer and mix just until smooth. Fold in the reserved melted butter.

Pour the batter into the cast-iron skillet. Place the cranberry sauce evenly around the pan, 1 Tbs (15 ml) at a time. Using the tip of a toothpick, drag the cranberry sauce around the batter in a swirling motion. Bake at 350°F (177°) for 30–35 minutes, until the top is lightly golden. Remove from the oven and cool. Cut the cobbler into 6 wedges. Serve 1 wedge with 1 scoop of Lemon Ice Cream.

Beer Tasting Notes: Brewers have found more ways to intensify the sensation of fruit in their beers, using adjuncts, acidity, and mouthfeel to help promote those flavors. When done well, they’re real crowd-pleasers for anyone who enjoys those familiar fruit flavors—often evoking smoothies, pies, or cobblers. Here’s a chance to turn one of those fruit-forward dessert beers into … dessert. You have a choice with flavor here—go for a heavily fruited berry or cherry concoction to resonate with the cranberry sauce; or go for a brighter, citrus-forward beer to rhyme with that ice cream. We doubt you’ll regret either choice.

Beer Suggestions: Dankhouse Feelin’ Berry Good (Newark, Ohio), Smuttynose Smuttlabs Blackberry Short Weisse (Hampton, New Hampshire), Rodenbach Caractère Rouge (Roeselare, West Flanders, Belgium).