Moscato & Blackberry Ice Cream

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 😉

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Moscato & Blackberry Ice Cream

5 from 2 votes

Print Pin Rate

Author: Sam Merritt

Ingredients

• 1 1/4 cup Moscato
• 1 cup blackberries
• 1/2 cup superfine granulated sugar
• 1 vanilla bean or 1 tsp vanilla extract
• 2 1/3 cups heavy cream

Instructions

• 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.**

Notes

*This is important in order to remove the seeds and pulpy parts of the blackberry from the ice cream. Be careful not to stain yourself with the blackberries.

**To achieve the darker blackberry swirl seen here, dip a butter-knife or spoon in leftover blackberry juice and swirl it through the mixture before freezing

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!