Indulge in the luxurious blend of sweet Moscato wine and juicy blackberries with this decadent ice cream. The velvety texture melts effortlessly on your tongue, while the fruity notes of blackberries dance harmoniously with the subtle, floral sweetness of Moscato. Perfect for a warm afternoon or a sophisticated dessert, this treat is surprisingly simple to prepare in just 10 minutes, with a freeze time of 5 hours to achieve that creamy perfection.
Each spoonful offers a delightful balance of rich, creamy fat and refreshing fruitiness, making it a guilt-free indulgence at only 248 calories per serving. The vibrant blackberries add a pop of color and a hint of tartness, while the Moscato infuses a delicate, aromatic finish. Whether you’re hosting a dinner party or treating yourself, this ice cream is a showstopper that’s as elegant as it is delicious.
Ingredients for Moscato & Blackberry Ice Cream
- 1 ¼ cup Moscato (a sweet white wine)
- 1 cup blackberries (fresh or frozen)
- ½ cup superfine granulated sugar (or regular sugar, processed finely)
- 1 vanilla bean (or 1 tsp vanilla extract as a substitute)
- 2 ⅓ cups heavy cream (chilled for best results)
Step-by-Step Instructions
- Prepare the Moscato base: Pour the Moscato into a large bowl.
- Process the blackberries: Add the blackberries to a food processor and blend until smooth. Strain the mixture through a fine mesh sieve into the Moscato to remove seeds.
- Add sugar and vanilla: Stir in the sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add them to the mixture. (If using vanilla extract, add it now.)
- Whisk until combined: Whisk the ingredients together until the sugar is mostly dissolved.
- Whip the cream: Using an electric beater, add the heavy cream and beat on high until soft peaks form and the mixture thickens.
- Freeze: Transfer the mixture to an airtight container and freeze for at least 5 hours or overnight before serving.
Serve It Up in Style
This Moscato & Blackberry Ice Cream is a showstopper on its own, but you can elevate it with a few simple additions. Drizzle a reduction of blackberries and sugar over the top for an extra pop of flavor, or sprinkle with toasted almond slices for a delightful crunch. Pair it with a glass of chilled Moscato for the ultimate dessert experience.
Storage Tips for Creamy Perfection
To maintain the smooth texture of your ice cream, store it in an airtight container in the freezer. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. For longer storage, cover the surface with parchment paper to prevent ice crystals from forming.
Easy Recipe Variations
Feel free to experiment with different fruits like raspberries or strawberries for a unique twist. If you’re out of vanilla beans, 1 tsp of vanilla extract works just as well. For a non-alcoholic version, substitute Moscato with white grape juice or a splash of sparkling water. Have fun and make it your own!
Equipment You’ll Need
For this recipe, a food processor is essential for blending the blackberries, and a fine mesh sieve helps strain out the seeds. An electric beater will make whipping the cream much easier, but a whisk and elbow grease can work too. Lastly, a reliable airtight container is key for freezing your ice cream to perfection.
Moscato & Blackberry Ice Cream
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 cup 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.**