Moscato & Blackberry Ice Cream Recipe

Introduction

This Moscato & Blackberry Ice Cream combines the sweet floral notes of Moscato wine with the rich freshness of blackberries for a unique and refreshing treat. Creamy, fruity, and lightly boozy, it’s perfect for warm days or special gatherings.

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

1. Step 1: Pour the Moscato into a large bowl.
2. Step 2: Process the blackberries in a food processor, then strain the blackberry juice through a fine mesh sieve into the Moscato.
3. Step 3: Add the sugar to the mixture. Split the vanilla bean lengthwise and scrape the seeds from inside the pod, then add them to the bowl. If using vanilla extract, add it now.
4. Step 4: Whisk the ingredients together until the sugar is mostly dissolved.
5. Step 5: Using an electric beater, add the heavy cream and beat on high until soft peaks just begin to form and the mixture thickens.
6. Step 6: Transfer the mixture to a container with an airtight lid and freeze overnight or for at least 5 hours before serving.

Tips & Variations

• For a smoother texture, blend the blackberry puree thoroughly before straining to remove seeds.
• Substitute frozen blackberries if fresh ones aren’t available.
• Try swapping Moscato for a different sweet white wine to vary the flavor profile.
• If you prefer non-alcoholic ice cream, replace Moscato with white grape juice.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To soften before serving, let it sit at room temperature for about 10 minutes or until scoopable. Avoid refreezing after thawing for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, this recipe is designed to be made without an ice cream maker by using whipped cream and freezing the mixture directly, which gives a creamy texture without churning.

Will the alcohol prevent the ice cream from freezing properly?

The sugar and alcohol in Moscato can soften the ice cream slightly, but freezing overnight should still yield a firm, scoopable dessert.

Moscato & Blackberry Ice Cream Recipe

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★★★★★

4.9 from 51 reviews

This Moscato & Blackberry Ice Cream combines the fruity sweetness of Moscato wine with fresh blackberry juice, vanilla, and rich heavy cream to create a luscious, boozy frozen treat. Whipped to soft peaks and frozen for hours, this no-churn ice cream offers a creamy texture with a delightful balance of fruity and floral notes, perfect for a refreshing dessert or an elegant summer indulgence.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: About 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Liquids and Fruit

• 1 ¼ cup Moscato wine
• 1 cup blackberries
• 2 ⅓ cups heavy cream

Sweeteners and Flavorings

• ½ cup superfine granulated sugar
• 1 vanilla bean (or 1 tsp vanilla extract)

Instructions

1. Prepare Moscato Base: Pour 1 ¼ cup Moscato wine into a large bowl to serve as the base of your ice cream mixture.
2. Extract Blackberry Juice: Process 1 cup fresh blackberries in a food processor until smooth, then strain the puree through a fine mesh sieve into the Moscato bowl to remove seeds and extract juice, combining fruity flavors.
3. Add Sugar and Vanilla: Add ½ cup superfine granulated sugar to the Moscato and blackberry mixture. Split 1 vanilla bean lengthwise and scrape out the seeds, adding them to the mixture. Alternatively, use 1 teaspoon vanilla extract if you don’t have a vanilla bean.
4. Whisk Ingredients: Whisk the Moscato, blackberry juice, sugar, and vanilla together thoroughly until most of the sugar dissolves, creating a smooth and well-flavored base.
5. Whip the Cream: Using an electric hand mixer, add 2 ⅓ cups heavy cream to the mixture and beat on high speed until soft peaks just begin to form, and the mixture thickens, signaling the perfect texture for the ice cream base.
6. Freeze Overnight: Transfer the whipped mixture into a Tupperware container with an airtight lid and freeze overnight or for at least 5 hours to allow the ice cream to set completely before serving.

Notes

• For best results, use a superfine sugar as it dissolves more quickly and smoothly into the cold liquid mixture.
• If a food processor isn’t available, a blender can also be used to puree the blackberries before straining.
• The vanilla bean adds a more intense flavor than extract but can be substituted if necessary.
• This recipe does not require churning; the whipped cream creates airiness and the freezing sets the ice cream.
• Consume within a week for the freshest flavor and texture.

Keywords: Moscato, blackberry, ice cream, no-churn ice cream, homemade dessert, easy ice cream recipe, fruity ice cream, wine ice cream