Triple Berry Wine Ice Cream (Sangria Flavored!)

This Wine Ice Cream tastes just like your favorite berry sangria — but in a creamy frozen dessert!! It’s the most spectacular triple berry ice cream you will ever wrap your lips around. The custard base and berry jam get cooked, and then all you have to do is let the ice cream maker do the rest!

 

Wine Ice Cream

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

We tested this recipe about 12 times, I have to say Chad was a happy camper and so were all of the friends we shared it with. 

This is a labor of love and truly worth the effort, but if you are looking for something easier, check out our no-churn recipes.

I mean, the only thing better than a big pitcher of summer berry sangria on a hot day is a big scoop of ice cream in the same flavor.

Who knows… Maybe I’ll have to come up with a version inspired by my spiced orange white wine sangria recipe. YUM!!

Need something without the alcohol? Look no further than my strawberry shortcake ice cream. You can add in extra berries if you’d like, and it’s even easier to make because it’s a no-churn recipe!

Ingredient Notes and Substitutions

• Heavy Cream & Whole Milk – Full-fat ingredients make for the best ice cream, so don’t try to swap these for half & half or skim milk!
  
• Granulated Sugar – Whisk some into the eggs to help with tempering, then use the rest to make the jam.
  
• Merlot – Entwine is the brand we tested, but any bottle you love to drink would work perfectly.
  
  You can even use a different red wine — look for ones that are “fruit-forward” such as Cabernet or Pinot Noir.
  
• Triple Sec – This orange-flavored liqueur can be replaced with regular orange juice if needed.
  
• Fresh Berries – Use the ripest strawberries, raspberries, and blueberries you can find.
  
  Blackberries would be tasty too, or you can leave out the blueberries entirely. Use what you have!
  
  Frozen berries will also work in a pinch, just be sure to thaw them in the refrigerator and drain off the excess liquid.

Tips and Tricks When Mixing Wine and Ice Cream

• Plan ahead.

This isn’t a mix-it-and-freeze recipe! You’ll need to make the custard base and berry jam from scratch (and cool both), then freeze the ice cream in a machine.

Once that’s done, it’s time to layer the jam with the ice cream to create the ribbons and swirls. Then, it needs to freeze for another 4-6 hours before it’s ready to serve.

A labor of love? Yes. Worth it? ABSOLUTELY YES!!

• Whisk the custard base constantly.

You’ll also need to combine the cream mixture with the egg mixture carefully in order to temper the eggs properly.

Nobody wants little bits of scrambled egg in their wine ice cream!

Ladle the hot cream mixture into the eggs whisked with sugar, continuing to whisk the whole time.

Then, transfer all of that into the saucepan with the rest of the cream and whisk until combined and smooth.

If you do happen to find some tiny bits floating in your base, simply strain them out and continue with the recipe.

• Don’t forget to add some marinated berries to the custard base!

You’ll use some of the strained berries and liquid to flavor the sangria ice cream, then the rest to make the jam swirls.

Sometimes you’ll end up with extra wine jam. Just scoop it into a jar and pop it in the fridge for something else! It’ll last for up to 2 weeks.

Prep Ahead

• Cook and cool custard base
• Marinate berries, then cook and cool homemade jam

Kitchen Tools You Will Need

• Ice Cream Maker – Unfortunately, this is not a no churn recipe!
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• A Whisk and a Wooden Spoon – Each has their own job in this wine and ice cream recipe!
• Fine Mesh Strainer for the mashed berries
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.

Serving Suggestions

Homemade wine ice cream is plenty delicious by itself, but you will certainly want to top it with my homemade whipped cream. It takes only a few minutes to make!

Or, you can add a scoop to pound cake, angel food cake, homemade brownies, or a slice of your favorite chocolate cake.

How about an extra fruity version of this wine and ice cream float? Just swap the vanilla scoops for this triple berry ice cream instead!

Sangria Ice Cream FAQ

Storing Homemade Triple Berry Ice Cream

Keep wine ice cream tightly covered in the freezer for up to 2 weeks.

Press a layer of plastic wrap right onto the surface to prevent ice crystals from forming. Then, wrap in another layer of plastic or seal with a lid if your container comes with one.

Enjoy!
With love, from our simple kitchen to yours.

 Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Easy Ice Cream Recipes

Cheesecake Ice Cream (No Churn Recipe)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Red White and Blue Ice Cream (No Churn Recipe)

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Triple Berry Wine Ice Cream

Donna Elick

Wine Ice Cream with swirls of homemade jam transforms your favorite summer berry sangria into a creamy frozen treat!

5 stars from 2 reviews

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 2 hours hrs 40 minutes mins

Cook Time 25 minutes mins

freezer time 4 hours hrs

Total Time 7 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Method Freezer, Stovetop

Servings 6 makes 1 1/2 quarts

Equipment

• saucepan
• medium bowl
• 9×13 baking dish

Ingredients

 

1x2x3x

• ▢ 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, rinsed, dried, and cut into bite size pieces
• ▢ 6 ounces fresh raspberries, rinsed and dried
• ▢ 1/2 cup fresh blueberries, rinsed and dried

Instructions

 

• Place a clean saucer into the freezer, we will use this later.
• Ice cream base: In a large saucepan over medium heat, bring the cream and milk to a simmer, about 5 minutes.
• Meanwhile: In a medium bowl combine 3/4 cup sugar (reserve the other ½ cup of sugar) and egg yolks. Whisk until they are light in color, about 3 minutes.
• Next, ladle the hot cream into the egg mixture while you are whisking it (this will prevent the hot cream from cooking the eggs) this is how we make a custard ice cream.
• Pour the egg and cream mixture back into the saucepan. Stir with a wooden spoon frequently until mixture is thick enough to coat the back of a spoon, about 5 minutes.
• Pour ice cream mixture into a 9”x13” baking dish and place in the refrigerator for 1½ hours to cool.
• Merlot Berries: While the ice cream base is in the freezer cooling: Pour 2 cups of wine into a large bowl. Cut strawberries into bite size pieces. Add all of the fruit and triple sec to the wine.
• Stir to combine and use a clean wooden spoon to gently press the fruit into wine. Allow to marinate for 1 hour.
• After the berries have marinated, ladle 1 cup of wine marinade from the berries, into a measuring cup. Set aside.
• Smash the berries into small bits using a potato masher or a fork.
• Place a sieve on top of the large bowl of the marinated berries, ladle the smashed berries into the sieve. Use a spoon to gently press out the remaining liquid until you have 1 cup of strained berries.
• Add 1 cup strained berries and the reserved wine marinade to the ice cream base. Whisk the ice cream until well combined.
• Pour the ice cream mixture into the ice cream maker.
• Freeze according to manufacturer’s instructions.
• Meanwhile: Pour the remaining smashed berries into a large saucepan over medium high heat and add the reserved ½ cup sugar. Bring to a boil, stirring frequently.
• Once the bubbles become smaller and thicker, after about 15 minutes, check to see if berry mixture has set.
• Add a teaspoon of the berry mixture to the frozen saucer. Wait a few moments and run your finger through the berry mixture. If it leaves a trail it is thick enough. If it is runny, it needs to cook longer.
• Once the berry mixture is set, pour it into a 9×13 baking dish and place it in the fridge to cool until ice cream is done.
• Once the ice cream is done: Spoon half of the frozen ice cream into a large freezer safe container. Drizzle 6 tablespoons of cooled berry mixture over the ice cream.
• 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 berry mixture over the ice cream. Use a butter knife to swirl into the ice cream.
• 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 berry mixture (basic 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.

Nutrition

Serving: 1 | Calories: 628cal | Carbohydrates: 60g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 278mg | Sodium: 50mg | Sugar: 53g | Fiber: 4g | Calcium: 151mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published July 2014, updated and republished July 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.