Wine ice cream recipes for summer

Winescream, y'all. It’s a thing, and it’s here to give your summer a legendary and scrumptious twist. If you’re one of those folks who saw the title of this and thought ‘ain’t no way I’m mixing wine and dairy,’ then please allow us to bring a little light to your life.

via GIPHY

Try these recipes to give summer’s favourite dessert a boozy upgrade. The best part? No ice cream maker required!

The deal with adding alcohol to ice cream

Feel free to play around with these recipes and sub in your favourite vino, fruit, chocolate, etc. to get whatever flavours your heart desires. That being said, keep in mind that alcohol has a low freezing point — so the more of it you add to your ice cream (or the higher the ABV of the wine; can you say ‘16% California zinfandel’?), the longer it’ll need to spend in the freezer and the faster it’ll melt once it’s out.

via GIPHY 

Strawberry-cherry rosé ice cream

You’ve tried frosé (at least, we hope you have), and now it’s time for rosé winescream. Strawberry rosé ice cream is fairly common, so we decided to add another layer of flavour to our version by tossing in some tart, juicy cherries.

What you need: 

- 2 cups heavy cream

- 1 ½ cups dry rosé

- 1 cup cherry preserves

- 15 to 20 fresh strawberries, stems removed and chopped

What to do: 

1. Add cream and rosé to a large mixing bowl. Whip with an electric mixer until light and fluffy.

2. Add cherry preserves, and mix until combined. Gently fold in chopped strawberries.

3. Pour into a freezer-safe container, and freeze overnight.

4. Serve on its own or with fresh cherries (or more fresh strawberries) as a garnish!

Lemon, peach, and viognier sorbet

Did someone say fresh? It might not technically be ice cream, but this lemon, peach, and viognier sorbet is a hot day’s match made in heaven.

What you need: 

- 6 to 8 medium yellow peaches, pits removed and chopped

- ½ cup water

- ½ cup - ¾ cup sugar, depending on desired sweetness

- Zest of 1 lemon

- Juice of 1 lemon

- 1 cup viognier

What to do: 

1. Add peaches, water, sugar, and lemon zest to saucepan. Cook over medium-low heat until peaches are softened and sugar is dissolved (about 10 minutes).

2. Remove from heat, and allow to cool.

3. Add mixture to blender along with lemon juice and viognier. Blend until completely smooth.

4. Pour into a freezer-safe container. Freeze for four to five hours; every 30 minutes or so, stir the sorbet and break it up before smoothing out and returning to freezer. (This will help ensure that the entire mixture freezes evenly.)

5. Serve garnished with fresh peach slices.

Dark chocolate-raspberry-merlot ice cream

Adapted from this Pass Me Some Tasty recipe, our decadent dark chocolate and raspberry ice cream gets a smooth vino kick from a little merlot. (Speaking of merlot: here are five reasons we’re obsessed with it.) 

What you need:

- 2 cups heavy cream

- 2 tsp vanilla

- 400ml can sweetened condensed milk

- ¾ cup merlot

- 40gm dark chocolate, grated 

- 1 cup fresh raspberries

What to do:

1. In a large mixing bowl, add heavy cream and vanilla. Using an electric mixer (handheld or stand), whip until stiff peaks form.

2. With the mixer still running, slowly add in the condensed milk until combined. Turn off mixer.

3. Stir in merlot, fresh raspberries, and chocolate.

4. Pour into a freezer-safe container, cover, and freeze overnight.

5. Serve garnished with more fresh berries — and maybe even a drizzle of chocolate syrup!

Mofos, what do you think? Let us know if you give any of these a shot or if you have other winescream recipes we should try.