Italian Food: IceCream

Showing posts with label IceCream. Show all posts

Ice Cream in a Bag + VIDEO

Ice Cream in a Bag is a fun must-try recipe! Rich and creamy ice cream in just 10-minutes, no ice cream maker required.

Ice Cream in a Bag

So, are you wondering how to make ice cream in a bag? It's as easy as it sounds. You simply put ice and salt in a large freezer bag. And, then you fill a smaller sandwich bag with all of the ingredients.

A little while later, you have ice cream! Kids will enjoy seeing how easy it is to make ice cream. It's an easy way to get them interested in helping in the kitchen.

And, everyone will enjoy eating their ice cream when they're done.

How to make ice cream in a bag

You really only need a few simple ingredients for this recipe. You will need a liquid (milk, cream, or half and half), salt (rock salt or table salt), ice, flavoring, and sugar.

That's all there is to it.

Keep in mind that this recipe makes enough for one person. So, if more than one person wants ice cream, give them each their own bag and let them make their own.

What kind of milk is best?

You can make this ice cream in a bag with whole milk. Or, you can make ice cream in a bag with heavy cream.

You can also try it with a combination of both. The more cream you use, the creamier your ice cream will be.

How does ice cream in a bag work?

So, you will want to take a few minutes to explain to the kids why making ice cream in a bag works.

Basically, the salt lowers the melting point of the ice just like it does when we put salt on the roads in the winter.

But, in order for the ice to melt, it has to pull the heat from somewhere. In this case, it's the cream.

The salt pulls the heat away from the cream to melt and this turns the ice cream and sugar into homemade ice cream.

Does regular salt work for ice cream?

Yes, you can use regular salt to make ice cream. While many recipes call for rock salt, you don't have to have rock salt for this project to work. Or, if you have it, sea salt or Kosher salt will work just as well.

Tips for making homemade ice cream

When you make this recipe, the ice and the salt will be in the outer bag and the ice cream ingredients will be in the inner bag. You want the contents of each bag to remain separate.

Otherwise, you will have ice cream that tastes like salt. So, make sure that you buy the name brand locking freezer and sandwich bags. Generic bags may not seal as tightly and this can allow the ingredients to mix together.

If the kids' hands get cold while making this ice cream, have them wear oven mitts if you can't find their winter gloves in the middle of the summer.

When they're done making the ice cream, they can squeeze it into a bowl. Or, let them eat it straight from the bag to save on clean up.

You can even cut up fresh fruit or toss in a handful of chocolate chips into the bag if you want to.

Chocolate ice cream in a bag

If you prefer to have chocolate ice cream rather than vanilla, that's not a problem at all.

You can simply add two tablespoons of cocoa powder or chocolate milk powder to the ingredients before you put it in the bag.

You will want to use a whisk to make sure it's well blended before you start. Then, proceed with the recipe.

When you're done, you can add chocolate syrup, sprinkles or fresh fruit as toppings and enjoy.

More frozen dessert recipes

Here are a few more delicious recipes for ice cream that you'll want to try.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

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See how easy it is to make this Ice Cream in a Bag Recipe.

Serves: 2

Author: Donna Elick

Ice Cream in a Bag

Ice Cream in a Bag is a fun must-try recipe! Rich and creamy ice cream in just 10-Minutes, no ice cream maker required.

prep time: 1Min active time: 9Min total time: 10Min

ingredients:

2/3 cups heavy cream
1/3 whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
ice
1/4 cup ice cream salt (or kosher)

instructions:

How to make Ice Cream in a Bag

Combine cream, milk, sugar and vanilla in a quart size freezer bag. Press the air out as you seal the bag.
Put that bag into another quart size freezer bag and again, press the air out as you seal the bag. This will help keep the salt from accidentally seeping into the ice cream.
Fill a one-gallon freezer bag halfway with ice and the salt. Place the quart size freezer bag on top of the ice and then add more ice on top.
Now here is where the fun starts. Grab that bag and shake the living tar out of it. It will take about 7-10 minutes to become ice cream and believe me when I tell you the ice gets really cold, so you may want to wear gloves.
When the mixture is frozen and looks like ice cream, remove the quart bags from the large bag of ice and take the inner quart bag out.
You can snip off the corner of the bag or scoop the ice cream out with a scoop. If you feel like it still needs to be frozen you can pop it in the freezer until it is a little firmer.

DONNA'S NOTES

Ice cream is best served immediately.

Ice Cream in a Bag Variations

Chocolate Ice Cream
2 tablespoons cocoa powder
Mint Chocolate Chip Ice Cream
1 tablespoon mini chocolate chips, rough chopped
1/4 teaspoon mint extract
4 drops green food coloring, optional
Strawberry Ice Cream
1/2 cup chopped fresh strawberries
Optional Toppings: rainbow sprinkles (jimmies), crushed cookies, fruit, little candies, crushed candy canes, hot fudge, marshmallows, crushed cereal, caramel.

https://zeromediasystem.blogspot.com//search?q=no-churn-peaches-cream-ice-cream-recipe

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Sumber https://www.theslowroasteditalian.com

No-Churn Peaches & Cream Ice Cream +VIDEO

No-Churn 2-Ingredient Peaches & Cream Ice Cream is rich, thick and amazingly delicious. And it does NOT use sweetened condensed milk. This glorious ice cream is speckled with fresh peaches and it's so good you may never get store bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.

Last month I created a dreamy 2-Ingredient Strawberry Ice Cream and we are so head over heels over it that I decided to play with other flavor combinations.

Being it is peach season and peaches are ripe, delcious and readily available I knew peaches & cream was the next flavor I needed to share with you.

This time I started with coffee creamer which is basically the cream and sugar all in one product. Then I added some frozen peaches.

Blended together until it is thick and creamy, it comes out of the blender like soft serve ice cream. It was smooth, luscious and incredible.

However this time I wanted some fruit chunks. So, I diced up some frozen peaches and folded them in. Voila! Perfect. Toss it into a freezer container for about an hour and it is perfectly scoopable and utterly life changing.

Chad swears this is the best flavor 2-Ingredient ice cream I have ever made. Maybe that has to do with the fresh peaches.

But, he even loved it more than the strawberry. Either way, this one is a keeper!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Churn 2-Ingredient Peaches & Cream Ice Cream:

Try other frozen fruit like strawberries or blueberries.
Pulse until the ice cream comes together.
Blend until smooth.

What you will need to make No-Churn 2-Ingredient Peaches & Cream Ice Cream:

Blender-
Ice Cream Scoop-

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite ice cream recipes:

No-Churn 2-Ingredient Strawberry Ice Cream
Simple 2 Ingredient Chocolate Banana Ice Cream
Simple 3 Ingredient Peanut Butter and Chocolate Ice Cream
5 Minute Strawberry Banana Ice Cream

See how easy this No-Churn Peaches & Cream Ice Cream is to make. Watch the video!!!

Yield: 8Author: Donna Elick

No-Churn 2-Ingredient Peaches & Cream Ice Cream

No-Churn 2-Ingredient Peaches & Cream Ice Cream is rich, thick and amazingly delicious. And it does NOT use sweetened condensed milk. This glorious ice cream is speckled with fresh peaches and it's so good you may never get store bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.

prep time: 5 minscook time: total time: 5 mins

Ingredients

2 cups (16 ounces) International Delight Cold Stone Sweet Cream Creamer
5 cups frozen peaches, divided

Instructions

Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.
Meanwhile: Chop remaining peaches into small pieces.
Fold chopped peaches into ice cream.
Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
Scoop and Enjoy!

Tiramisu Ice Cream Cake + VIDEO

Tiramisu Ice Cream Cake is an unforgettable transformation of the classic Italian dessert into a simple recipe for a glorious ice cream cake unlike anything you have had before. It is rich, creamy, and absolutely special occasion worthy!

When I am brainstorming new recipes my mind often wanders off to my favorite Italian dessert. Of all the desserts out there I have to say I absolutely love love love tiramisu.

I am sure you have noticed with all of the tiramisu recipes I have shared with you. Although, I have never shared my classic tiramisu, which I promise is coming this fall.

But, it's summer and it's National Ice Cream Day. Horray!!! To celebrate this delicious occasion I pulled my love for tiramisu and ice cream together to create one glorious Italian inspired dessert: Tiramisu Ice Cream Cake! It is so easy you will be making it all year long. But, the flavor that is imparted into this cake is spectacular. It is absolutely divine!

It makes me think of my childhood and the amazing Italian desserts that we enjoyed! The adults always had espresso or coffee with dessert and that is one of my favorite things about this tiramisu.

Ladyfingers are dipped in an unusually rich, aromatic, and delicious espresso.

And it is absolutely the star ingredient in this tiramisu ice cream cake. The dipped ladyfingers are layered with rich vanilla ice cream.

The flavors kind of remind me of my favorite affogatto (espresso over ice cream). It is drizzled with a scrumptious rich chocolate espresso ganache and sprinkled with hazelnuts to really take it over the top.

This dessert is amazing and you are going to love it. We couldn't stop devouring it and you will be eating it all year long!

Enjoy!

With love from our simple kitchen to yours.

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Want to see how to make this Tiramisu Ice Cream Cake? Watch the video!

Serves:16

Author: Donna Elick

Tiramisu Ice Cream Cake

prep time: 5 Mactive time: 15 Mtotal time: 3 Hours 15 M

ingredients:

6 ounces water
1 teaspoon Medaglia D’Oro Espresso Instant Coffee
lady finger cookies (about 24-28 cookies)
1 1/2 quarts good vanilla bean ice cream
2 tablespoons heavy cream
1 teaspoon light corn syrup
1/4 cup semisweet chocolate chips
2 tablespoons chopped hazelnuts or sliced almonds

instructions:

How to make Tiramisu Ice Cream Cake

Add the ice cream to the bowls of a stand mixer and beat it until it is soft and spreadable about 3 minutes. Or you can allow your ice cream to sit at room temperature for 15-20 minutes until softened.
Double line a 9"x5" baking pan with plastic wrap, leaving enough hanging out the sides to wrap over the top.
Combine espresso powder and water in a microwave-safe measuring cup. Heat for 1-2 minutes until it is warmed. Reserve 1/2 tablespoon espresso to use in the ganache. Pour the remaining espresso into a shallow bowl.
Scoop about 1/3 of the soft ice cream into the bottom of the pan. Use a spatula to smooth it into an even layer. Be careful the plastic wrap will move around a little.
Dip the lady fingers into the espresso mixture one at a time and then quickly flip to soak both sides. Only keep it in the liquid for a second or so. Line the bottom of the baking pan with a row dipped lady fingers, about 8.
Top with about 1/3 of the remaining softened ice cream, smooth into an even layer. Repeat the lady finger layer of cookies and ice cream again and then top with 1 final layer of lady fingers. Gently wiggle the top layer of cookies into the ice cream and cover with the excess plastic wrap. Place the cake in the freezer for 3 hours-overnight.
Meanwhile; prepare the ganache topping by heating the cream, remaining 1/2 tablespoons espresso and corn syrup in a small microwave safe bowl or measuring cup until steaming. Be careful, as the cream may bubble over if it boils. Add the chocolate chips and whisk until the chocolate is smooth. Place in the refrigerator for 15 minutes to allow it to cool.
Remove the cake from the freezer and invert it onto a serving tray. Use the excess plastic wrap to help lift it out of the pan. If it will not come out easily. Allow it to rest on the counter for a minute until it comes out easily. Remove the plastic wrap. Transfer the ganache to a quart size bag or piping bag. Drizzle the ganache over the cake making sure to leave space between the drizzle lines so the ganache will firm up. Quickly top with nuts before the ganache sets. Freeze until ganache is set or you are ready to eat. Enjoy!

DONNA'S NOTES: If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.

To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.

https://zeromediasystem.blogspot.com//search?q=tiramisu-ice-cream-cake

Sumber https://www.theslowroasteditalian.com

Strawberry Ice Cream (No-Churn, 2-Ingredient) + VIDEO

Strawberry Ice Cream (No-Churn, 2-Ingredient) is thick, creamy, and amazingly delicious. It is a blissful ice cream speckled with fresh strawberries and it's so good you may never get store-bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.

The warmer weather is on its way and I am getting my ice cream recipes together. Nothing is more refreshing on a hot summer day than a big bowl of homemade ice cream.

If you agree, you definitely need to try my Ice Cream in a Bag, this No-Churn Peaches and Cream Ice Cream, and of course my Triple Berry Sangria Ice Cream.

And, what is a bowl of ice cream if it isn't topped with Homemade Whipped Cream and a big scoop of my No-Fail Caramel Sauce. Or, maybe you'd prefer my 3-Ingredient Homemade Strawberry Syrup instead.

If you want to make homemade strawberry ice cream without an ice cream maker, this 2-ingredient ice cream recipe is exactly what you need. You simply combine the ingredients and freeze. The result is a delicious, creamy strawberry ice cream that your whole family will love.

Does this strawberry ice cream have chunks?

No, this strawberry ice cream is smooth and creamy. You process the ingredients in a blender so there are no chunks in the ice cream.

If you want strawberry ice cream with chunks of strawberries, you can chop a few strawberries and add them right before you pour the ingredients into the freezer container.

You can use a loaf pan like the type you'd make bread in as a freezer container. Or, you can use another type of freezer-safe container. If it has a lid, put the lid on.

Or, you can cover the ice cream carefully with plastic wrap.

What do you need to make 2-ingredient ice cream?

All you need to make this strawberry ice cream is a bag of frozen strawberries and a bottle of your favorite coffee creamer. I chose French Vanilla Coffee Creamer when I made this. You will also need:

Blender - A high power blender is a must in every kitchen.
Ice Cream Scoop - I must have 6 ice cream scoops but this is my go-to.

Can I use sugar-free coffee creamer?

Yes, if you're worried about the sugar content in this coffee creamer ice cream recipe, you can use sugar-free coffee creamer instead of regular creamer.

It's a great option for a more diabetic-friendly ice cream recipe.

Helpful Tips to make No-Churn 2-Ingredient Strawberry Ice Cream

Use a high power blender like a Blendtec or Vitamix for best results. I have also made this recipe with a Ninja with great success.
You can also use other frozen fruit (peaches, berries, etc).
Turn the blender off and scrape down the sides with a silicone spatula as needed.
If you are out of coffee creamer you can substitute 1 cup whole milk, 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon of vanilla extract.

How long will this stay good?

This strawberry ice cream recipe is so good, it never lasts more than a few days in our house. But, if you do want to store it for a longer period, you certainly can.

Homemade ice cream is best enjoyed within a week of making it. Be sure that you cover the top tightly to prevent freezer burn. I often press plastic wrap over the top for added protection.

For best results, store it in a shallow flat container in the back of the freezer. Never store ice cream in the freezer door.

While you can store it for longer than a week, it may not taste as good as if you ate it sooner. So, feel free to eat a big bowl as often as you like.

What is the best way to serve homemade ice cream?

There are so many delicious ways to serve this strawberry ice cream. You can always enjoy a big bowl on its own.

Or, top it with your favorite ice cream toppings. Or, you can have a scoop (or two) in an ice cream cone. Try adding a scoop on a slice of pie or sandwiching it between two homemade cookies.

Last week when we went grocery shopping I was really craving ice cream. Being we do not buy ice cream that often, I let my 6-year-old pick out the flavor.

Needless to say, we came home with a chocolate ice cream with chocolate fudge and chocolate brownie bits in it.

Enjoy!

With love from our simple kitchen to yours.

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Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts, and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

See How Easy it is to Make Strawberry Ice Cream (No-Churn, 2-Ingredient). Watch the video!

Yield: 8

Author: Donna Elick

Strawberry Ice Cream (No-Churn, 2-Ingredient)

Prep time: 0 MActive time:5Min Total time: 5Min

Ingredients

2 cups (16 ounces) liquid french vanilla creamer
4 cups frozen strawberries

Instructions

Add creamer to blender. Top with frozen berries. Cover with blender lid and pulse until strawberries and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.
Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
Scoop and Enjoy!

DONNA'S NOTES

Use a high power blender like a Blendec or Vitamix for best results. I have also made this recipe with a Ninja with great success.
You can also use other frozen fruit (peaches, berries, etc).
Turn the blender off and scrape down the sides with a silicone spatula as needed.
If you are out of coffee creamer you can substitute 1 cup whole milk, 3/4 cup heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla extract.

https://zeromediasystem.blogspot.com//search?q=no-churn-2-ingredient-strawberry-ice-cream-recipe

Sumber https://www.theslowroasteditalian.com

Cake Batter Ice Cream (Cold Stone Copycat)

Cake Batter Ice Cream is an easy recipe, prepped in just 5 minutes. Made with 7 simple ingredients this Cold Stone Copycat recipe is rich and creamy.

I'm getting ready for summertime and stocking up on homemade ice cream recipes. I hope you enjoy my Cake Batter Ice Cream recipe. You might want to try my Ice Cream in a Bag, my No-Churn Peaches and Cream Ice Cream, or maybe my No-Churn 2-Ingredient Strawberry Ice Cream.

Cake Batter Ice Cream is an easy recipe Cake Batter Ice Cream (Cold Stone Copycat)

What is cake batter ice cream?
So, just like the name sounds, Cake Batter Ice Cream is a heavenly creamy ice cream that really takes just like cake batter does. If you loved licking the spoon when your mom made a cake when you were little, this is the homemade ice cream for you.

What flavor is cake batter?
This Cake Batter Ice Cream is a vanilla ice cream with sprinkles so it takes on the flavor of both ingredients. Some birthday cake ice cream recipes use a white cake mix and some use yellow. But, the flavor is typically vanilla with sprinkles.

We tested this recipe with many cake mixes and it was Pillsbury Classic Yellow Moist Supreme cake mix that gave it the Cold Stone Creamery flavor.

Of course, there is no reason why you can't make a chocolate cake batter ice cream recipe by using a box of chocolate cake mix. It's easy to customize the flavor by changing the ingredients.

What you will need to make Cold Stone Cake Batter Ice Cream Copycat

Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
Whisk- I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
Rainbow sprinkles -

Can I add extra ingredients to the ice cream? Sure, if you like your ice cream full of chunks and pieces, there's no reason why you can't add some extras. Why not try adding chunks of peanut butter cups or mini marshmallows. Or, you can cut up chocolate chip cookies for a cookie dough ice cream.

Fun serving idea Why not change up the colors of the sprinkles for different holidays and events? You can use red and green for Christmas. Use pastel-colored sprinkles for Easter or springtime. Or, use red and blue sprinkles for Independence Day.

Can I make this Cake Batter Ice Cream dairy-free? My Cake Batter Ice Cream recipe uses heavy cream and whole milk. I haven't tried it using dairy-free alternatives.

However, I have heard that it's possible to substitute non-dairy coffee creamer for the heavy cream and use almond or soy milk in place of the whole milk.

You will need to experiment to find out an alternative that works for you.

If you do find a dairy-free alternative to this Cold Stone Creamery copycat, let me know in the comments below.

How long can I store this ice cream? Homemade ice cream is best eaten as soon as it's frozen. Unlike store-bought ice cream, it has no preservatives.

So, this ice cream will be best if you eat it within a few days of making it. But, that doesn't mean you can't store it for longer.

You will want to store it in a shallow freezer container that is airtight. Cover the ice cream carefully with plastic wrap. Press it down over the top of the ice cream.

Then, put the cover of the container over that. This step will help prevent ice crystals from forming on the top of the ice cream.

And, remember to store the ice cream in the back of the freezer. It has the most consistent cold temperature. Never store ice cream on the freezer door.

This can cause it to melt and refreeze which will affect the taste and texture.

More fun recipes with sprinkles There's just something fun about desserts with sprinkles. So, why not try a few more of my recipes that use sprinkles.

Enjoy!

With love from our simple kitchen to yours.

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Yield: 6

Author: Donna Elick

Cake Batter Ice Cream (Cold Stone Copycat)

Cake Batter Ice Cream is an easy recipe that is prepped in just 5 minutes. Made with 7 simple ingredients this ice cream is rich and creamy, it is soon to be your new favorite flavor with this make at home Cold Stone Copycat recipe.

Ingredients

1 1/2 cups Pillsbury Classic Yellow Moist Supreme cake mix, unprepared
1/2 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
1/8 teaspoon salt
optional: 1/4 cup rainbow sprinkles

Instructions

Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.
Add to ice cream maker. Freeze according to manufacturers' ingredients. Add sprinkles during the 'mix-in' phase of churning or stir in when you transfer the frozen ice cream to the freezer. Transfer to a quart container and freeze until ready to serve.
Enjoy!

https://zeromediasystem.blogspot.com//search?q=ice-cream-in-bag

Originally published June 2015. Updated and republished July 2020.

Sumber https://www.theslowroasteditalian.com

Triple Berry Sangria Ice Cream

Your favorite berry Sangria transformed into the most spectacular Triple Berry Sangria ice cream you will ever wrap your lips around!!!

EVER! With every bite of this adult frozen treat the berry sweetness bursts in your mouth accompanied by the most fabulous creamy and rich wine ice cream.

Swirls of sweet berries in a decadent frozen treat make this recipe your go-to for wine lovers everywhere. It is sure to be a huge hit with your friends too!

Now that summer is almost here, I have been collecting homemade ice cream recipes to make. Have you tried my Ice Cream in a Bag?

Or, if you like fruity ice creams like this Triple Berry Sangria Ice Cream, you might want to try my No-Churn Peaches & Cream Ice Cream or my No-Churn 2-Ingredient Strawberry Ice Cream.

They are so refreshing on a hot summer day.

What berries are in Triple Berry Sangria?
The berries used in this Triple Berry Sangria Ice Cream are strawberries, raspberries, and blueberries. It gives a perfect burst of berry sweetness with every bite.

Of course, if you don't have all three of these types of berries, you can use what you do have. It will be just as delicious with only strawberries or raspberries.

Can I use another type of wine?
Yes, you can make this Triple Berry Sangria recipe with another type of wine if you're all out of Sangria. And, you can use another type of alcohol entirely if you want to.

Just remember that you will need to cut back on the amount of alcohol you use if it's a stronger option. The higher alcohol content will prevent the ice cream from freezing properly.

Can I add chocolate to wine ice cream?
Of course! Chocolate and wine go wonderfully together. You can easily add a handful of mini chocolate chips or cocoa nibs to your ice cream if you want to.

What can I serve this with?
You can enjoy this Triple Berry Sangria recipe all by itself. Or, if you prefer, you can add a scoop on top of pound cake, angel food cake, homemade brownies, or your favorite chocolate cake recipe.

You might want to try it on top of my Best Ever Simple Chocolate Cake or my 3-Ingredient Brownies. Talk about a decadent treat!

And, of course, you will want to top it with my homemade whipped cream. It takes only a few minutes to make.

Is there a kid-friendly option?
This Triple Berry Sangria Ice Cream contains wine so it's not suitable for kids to enjoy.

If you want child-friendly ice cream, you can substitute cherry juice for the Sangria and orange juice for the triple sec. It will have a wonderful berry flavor with no alcohol content.

Tips to make Triple Berry Sangria Ice Cream

If you have never made wine ice cream before, here are a few helpful tips you can follow.

The process of ladling the steaming cream into the egg mixture is called tempering. The purpose is to avoid scrambling the eggs.
If you find you have any bits in your custard mixture when done cooking, use a sieve to strain the mixture before chilling.
You can substitute orange juice for the triple sec if desired.

How long will wine ice cream stay good?
If you have leftovers of this Triple Berry Sangria Ice Cream, you can store it in a tightly covered container in the freezer.

To avoid having ice crystals grow on top of your ice cream, press down a layer of plastic wrap on top of the ice cream. Then, eat it within two weeks of freezing it for the best taste and texture.

What you will need to make Triple Berry Sangria Ice Cream

Large Sauce Pan -
9 x 13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
Large Mixing Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.

More homemade ice cream recipes

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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dessert

American

Yield: 1 1/2 Quarts

Author: Donna Elick

Triple Berry Sangria Ice Cream

Your favorite berry Sangria transformed into the most spectacular Triple Berry Sangria ice cream you will ever wrap your lips around!!!

Ingredients

2 cups heavy cream
1 cup whole milk
1 1/4 cups granulated sugar, divided
6 large egg yolks
2 cups entwine Merlot
1 tablespoon triple sec
1 pound fresh strawberries
1 (6 ounce) package raspberries
1/2 cup blueberries

Instructions

How to cook Triple Berry Sangria Ice Cream

Place a clean saucer into the freezer.
① In a large saucepan over medium heat, bring cream and milk to a simmer, about 5 minutes. Meanwhile: In a medium bowl, whisk 3/4 cup sugar and egg yolks until fully combined and light in color. ② While whisking the egg mixture, ladle about half of the cream into egg mixture. Then, pour egg mixture into saucepan, while whisking. ③ Stir with a wooden spoon frequently until mixture is thick enough to coat the back of a spoon, about 5 minutes.
Pour custard mixture into a 9”x13” baking dish and place in the refrigerator for 1½ hours to cool.
Meanwhile: Pour 2 cups of wine into a large bowl. Rinse and dry fruit. Cut strawberries into bite size pieces. Add all fruit and triple sec to wine. Stir to combine and gently press fruit into wine. Allow to marinate for 1 hour.
About 15 minutes before custard is done cooling: Ladle 1 cup of wine marinade from the berries, into a measuring cup. Set aside. Using a potato masher or a large fork, smash berries into small bits. ④ Place a sieve above the bowl of the marinated berries, ladle berries into sieve. Strain berries (gently pressing out moisture) until you have 1 cup of strained berries. Add 1 cup strained berries and reserved wine marinade to custard mixture. Whisk until well combined. Pour custard mixture into ice cream maker. Freeze according to manufacturers instructions.
Meanwhile: Pour remaining wine soaked smashed berries into a large saucepan over medium high heat and add ½ cup sugar. Bring to a boil, stirring frequently.
⑤ Once the bubbles become smaller and thicker, after about 15 minutes, check to see if jam has set. Add a teaspoon of jam to frozen saucer. Wait a few moments and run finger through jam. If it leaves a trail it is set. If it is runny, it needs to cook longer.
Once jam is set, pour it into 9”x13” baking dish and place in the fridge to cool until ice cream is done.
Pour half of the frozen ice cream into a large freezer safe container. Drizzle 6 tablespoons of cooled jam over ice cream. ⑥ Use a butter knife to swirl into ice cream. Drizzle 4 tablespoons more over top. Add remaining ice cream on top of jam. Drizzle 4 tablespoons of cooled jam over ice cream. Use a butter knife to swirl into mixture. Drizzle 4 tablespoons more over top. Cover with plastic wrap. Freeze 4-6 hours until frozen hard or serve immediately (for soft serve ice cream).
Store any remaining jam in a resealable container in the fridge for up to 2 weeks.
Enjoy!

DONNA'S NOTES

The process of ladling the steaming cream into the egg mixture is called tempering. The purpose is to avoid scrambling the eggs.
If you find you have any bits in your custard mixture when done cooking, use a sieve to strain the mixture before chilling.
You can substitute orange juice for triple sec if desired.

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Originally published July 2014, updated and republished July 2020.