Moscato & Blackberry Ice Cream
This 5 ingredient boozy ice cream requires no ice cream maker, no stove-top, no eggs, and no hard work.
Servings 9
Calories 248kcal
Ingredients
- 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
Instructions
- Pour Moscato into large bowl1 ¼ cup Moscato
- Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato*1 cup blackberries
- 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.½ cup superfine granulated sugar, 1 vanilla bean
- 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.2 ⅓ cups heavy cream
- 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
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 5g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 24mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 941IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg