This 5 ingredient boozy ice cream requires no ice cream maker, no stove-top, no eggs, and no hard work. Made with sweet dessert wine, fresh fruit, cream, sugar and a vanilla bean it’s easily whipped together the night before serving. Perfect for a girl’s night in, a stay-in date night, or for a cozy summer night around a bonfire.
Hellllllloooo Friday. What took you so long to get here?
I’m incredibly excited to start my weekend because I have plans for tonight. Great plans. Plans to sit down with my husband and some wine and ice cream. Err, some wine ice cream. Wine, and ice cream. Together. <3
Tasty, creamy, vanilla ice cream flavored with fresh blackberries and infused with the greatest of all wines–Moscato.
I have a pretty small range of wines I enjoy drinking. For me it’s go sweet and fruity or go home. I do not like dry wines (and I kinda think you have to in order to be considered a true wine aficionado) but I love Moscato and I have a cabinet full of fruit flavored wines (mango, peach, blackberry, you name it).
Zach and I recently found a blackberry wine from a local vineyard that we LOVE, and the saleswoman recommended that we pour a little bit of it over ice cream.
The saleswoman was clearly a genius and a woman after my own palate, and she got me to thinking about pairing ice cream and wines. Then I decided to step things up a notch by combining wine and cream and making ice cream out of wine. And fruit of course (like I said, sweet and fruity or go home).
This Moscato Blackberry Vanilla Ice Cream is so beautifully simple and refreshing. It’s a blend of the best flavors of sweet summertime in a smooth, creamy ice cream.
You need this in your Friday night… now.
Oh, and in case you need a little more incentive to make this ice cream, you should know that May 9th is National Moscato Day. That’s 8 days from now. Now you have wine ice cream plans. You’re welcome 😉
Moscato & Blackberry Ice Cream
- 1 ¼ cup Moscato
- 1 cup blackberries
- ½ cup superfine granulated sugar
- 1 vanilla bean or 1 tsp vanilla extract
- 2 ⅓ cups heavy cream
- Pour Moscato into large bowl
- Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato*
- Add sugar, and split the vanilla bean lengthwise and scrape along the inside of the pod to remove the seeds inside. Scrape into the Moscato mixture.
- Whisk ingredients together until sugar is mostly dissolved.
- Using an electric beater (for fastest results) add cream and beat on high until soft peaks
- just begin to form and mixture has thickened
- Transfer to a Tupperware container with an airtight lid and freeze overnight or at least 5 hours before serving.**
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
hi Sam! This is awesome! I’m making this for my dad’s birthday!!
Excellent choice! I hope everyone enjoys, Amber! 🙂
Does everything go together then you beat it with a beater or do you do the cream separate then mix everything together? I did it the first way and it would not set up like you described.
Hi Becky! Honestly either method should work just fine. Did it not set up after freezing? Or did it not reach soft peaks?
Mine would not set or make the peak forms. I think the alcohol mixed with it doesn’t make it possible. It got chunky from the heavy whipping cream in several areas. The whipping cream and alcohol just would not mix!
I’m so sorry to hear this, Jessica! This is a much older recipe so I will have to go test it again and see if I can figure out exactly what is going on. 🙁
YUM! And it has my favorite wine MOSCATO!
Can’t beat wine and ice cream, right?! 😉
Thanks for sharing ! Will make it this week upon returning from Italy. I can not locate moscato in Italy. They said that it’s popular only in December . I know it’s made from Peidmont ,Italy.
I hope you love it, Robin! 🙂
Can I use raspberries
Jessica mix the moscato and blueberries in condensed milk instead of the sugar beat the heavy cream until it forms peaks then combine for it to set up. That’s how I get to make a no churn rum and raisin ice-cream
Can I use red Wine for this Ice-cream? Does this wine get you tipsy?
I haven’t tried it with red wine but I think that would be fine. And yes, it gets me a bit tipsy, but I’m also a lightweight 😉
Thanks for quick response Sam 🙂 Cant wait to make this for Christmas!!
No problem, I hope you love it! Now I have to try it with red wine! 🙂
Did you use the sparkling or the non sparkling wine
I’ve only used non-sparkling.
I’m so excited to make this! Can you tell me how much ice cream your recipe makes? Thank you!
Hi Christine! This recipe makes about 6 cups of finished product. I hope this helps, and I hope you love this recipe as much as my husband and I did! 🙂
Gayle @ Pumpkin 'N Spice
Moscato is my favorite wine so I’m loving this ice cream! Such a creative and fresh flavor!