Almost-instant sweet wine ice-cream

Almost-instant sweet wine ice-cream

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(5 ratings)

Prep: 10 mins Plus freezing time


Serves 4 - 6
This fruity treat will last for up to a month in the freezer

Nutrition and extra info

  • Freezable


  • kcal461
  • fat38g
  • saturates21g
  • carbs23g
  • sugars20g
  • fibre0g
  • protein1g
  • salt0.05g
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  • 150ml sweet white wine, such as Orange Muscat and Flora
  • 3 rounded tbsp caster sugar
  • 284ml carton double cream
  • summer fruits to serve, such as blackberries, raspberries and redcurrants



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  1. Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

  2. Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

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Comments, questions and tips

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4th May, 2015
Wow! This is a fantastic recipe. Tastes delicious, easy to make and impressed our guests. Served it with strawberries and blueberries. Will definitely make it again.
18th Aug, 2013
Absolutely delicious but why does the recipe specify wines which are near impossible to get in Europe? I made it with a sweet Bordeaux but will try it next time with a heavier proper dessert wine, I have a feeling the flavour will be even better.
17th Jul, 2013
Couldn't believe how quick and easy this was and it tastes fantastic! I served it with strawberries which I marinated with a little sugar and some of the wine while the ice cream was freezing and it was a huge hit with everyone. Will definitely be making this again and again!
8th May, 2013
I made this yesterday to serve at the end of a BBQ and I was very impressed with it. It was so quick to put together and the end result was very tasty. I served mine with strawberries.
17th Mar, 2013
@ ashAley - caster sugar is superfine sugar in the US (or you can blitz granulated sugar briefly in a food processor, it's just a finer grain but not as fine as icing (confectioner's sugar)) and double cream is heavy cream I beleive.
18th Dec, 2012
I'd like to make a non-alcoholic version, would this be possible? Maybe if I used Appletiser or something?
20th Nov, 2012
Really want to try this recipe, but I live in America. What do you think would be the equivalent to caster sugar and double cream here? Any suggestions would be helpful, thanks. Ashley
faulknerrl's picture
22nd Aug, 2012
I made this on Saturday. It was delicious. However, I think it would have been better with an icecream maker, as mine was slightly icey. Still wonderful though.
faulknerrl's picture
17th Aug, 2012
My friend made this last week, and I've never had anything like it. Delicious, and alcoholic. I'm going to attempt it this evening.
anightq7's picture
2nd Apr, 2012
This recipe is SO easy and tastes divine. Absolutely gorgeous. I made it with Muscadet which is a medium-dry wine and it was still beautifully sweet and very moreish. I found it best when it was not completely frozen, as it was at its most creamy. All in all, a fantastic recipe!


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