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?
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.
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.
More homemade ice cream recipes
- Simple 2 Ingredient Chocolate Banana Ice Cream
- 5 Minute Strawberry Banana Ice Cream
- Simple 3 Ingredient Peanut Butter and Chocolate Ice Cream
With love from our simple kitchen to yours.
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Triple Berry Sangria Ice Cream
- 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
- 6 ounces raspberries
- 1/2 cup blueberries
- Place a clean saucer into the freezer.
- 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. While whisking the egg mixture, ladle about half of the cream into egg mixture. Then, pour egg mixture into saucepan, while whisking. 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. 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.
- 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. 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.
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.
Originally published July 2014, updated and republished July 2020.
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