WineCountry Recipe: Homemade, Wine Ice Cream

  • Food
  • on JUNE 12, 2017
  • 755
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While wine is conventionally enjoyed as a beverage, either on its own or as part of a meal, it can also be used as an ingredient in a variety of recipes. Professional chefs use it to prepare thick sauces, add it to meat, pasta dishes, and also incorporate it into desserts.

Unlike professional chefs though, you don’t need years of cooking experience or training to make this wine flavored ice cream. All that is required is a high quality wine, a few simple ingredients, and use of some common kitchen utensils.


Berry ice cream and cones This recipe makes use of fresh berries, so any sweet, fruity wine will work well. You’ll need one cup of your chosen variety. Because we are preparing ice cream, you will want to use cold wine. You can either chill the wine in an ice bucket beforehand or grab a bottle straight from your wine cooler (as a side note, check out these dual-zone freezers if you’re on the lookout for a cooler capable of storing a variety of wines at different temperatures).

You will also need one cup of sugar, two cups of cold, heavy whipping cream, two tablespoons of cornstarch, three tablespoons of dry milk powder, one teaspoon of salt, one cup of slightly pureed mixed berries, and the scrapings from two vanilla pods (or a few drops of vanilla essence).


Berry ice cream and cones Add the whipping cream to a large mixing bowl and whip it for about a minute or until it is fluffy. A hand mixer would be ideal for this but you can easily use an egg whisk.

Once whipped, add in the rest of the ingredients and combine well until you are left with a uniform mixture. Pour this mixture into a freezer safe container and place it into your freezer overnight.

And that’s it! By morning the mixture will have frozen to the consistency of ice cream. Be warned, this ice cream is highly addictive, so if you plan on sharing it with friends and family, you might want to prepare a secret batch for yourself! Recipe and blog by Veronica Shah of


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