A perfectly sweet, fluffy adult’s only treat, this Moscato Ice Cream comes together in a matter of minutes, requires NO ice cream machine, is super simple, and best of all, tastes ah-mazing!

Today’s recipe is sponsored by our friends at Barefoot Wine & Bubbly. I’m seriously excited that their moscato is the star of today’s ice cream recipe. Enjoy responsibly!

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Ohhhh my gosh. Oh my gosh. Oh my gosh. Oh my gosh. 👈 That, my friends, is how I feel about this Moscato Ice Cream Recipe.

Now. Before you run away, let me tell you right now, you do NOT need an ice cream machine for this recipe and it makes me so ridiculously happy.

I don’t know about you, but I personally don’t have an ice cream maker. . . as much as I want one, I just don’t have room for one more kitchen appliance. Ok fine. I’d probably make room if I got one (hint, hint Trevor 😉 ), but for now, I don’t have one.

The problem with this is that ice cream is my all time favorite treat. Liiike. I’m obsessed. It’s all I talk about any more now that it’s 90 degrees out almost every day.

So what’s a girl to do when she wants homemade ice cream, but doesn’t have an ice cream machine?

She makes NO-CHURN ice cream, of course!

You ready for this?!

This Moscato Ice Cream Recipe is loosely based off of my No Churn Mint Oreo Ice Cream with a few little twists.

There are really only two parts to today’s recipe.

#1: The Base

Simply whisk together Barefoot Moscato with granulated sugar and a box of instant vanilla pudding mix. Set this aside while you do step #2. . .

#2: The Whipped Cream

Here’s my trick for perfect whipped cream. In the freezer, chill whatever bowl you’re using to whip the cream in and make sure your cream is stored in the fridge until the moment you’re ready to use it! Then all you need to do is use the whisk attachment of your stand mixer (hand mixer works, too) and whip the cream on high until stiff peaks form! (Definitely look at the video above ☝️for visuals.)

Once that’s done, all that’s left to do is whip the base into the whipped cream and g.e.n.t.l.y. fold in some optional berries!

Now. I’m saying the berries are optional for this moscato ice cream, because I wanted to use berries for a fun little red, white, and blue themed dessert for the 4th of July (so fun, right?!) , BUT, it’s totally not necessary if you’re not a fan of fruit in your ice cream.

Now once this chills in the freezer overnight, the ice cream is done! How freaking easy was that?! I’m seriously in love and the result?

Ice cream that is ultra fluffy, creamy, and soft serve like. Which is amazing, but the flavor? Ohhhhh holy yum. It’s sweet, but not too sweet, and the sweet, fruity, crisp Barefoot Moscato really comes through.

You guys. It’s seriously perfection. I mean, any time I get to combine my all time favorite treat: ice cream AND wine. . . I mean. Come on.

It’s gonna be a great day. 🙂

– Jennifer

A perfectly sweet, fluffy adult's only treat, this Moscato Ice Cream comes together in a matter of minutes, requires NO ice cream machine, is super simple, and best of all, tastes ah-mazing! showmetheyummy.com Recipe made in partnership with @BarefootWine #ad #nochurnicecream

Moscato Ice Cream Recipe

5 from 7 votes

A perfectly sweet, fluffy adult's only treat, this Moscato Ice Cream comes together in a matter of minutes, requires NO ice cream machine, is super simple, and best of all, tastes ah-mazing!

Prep Time: 10

Cook Time: 0

Yield: 12 people

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Ingredients

US Customary - Metric

▢ 1 cup Barefoot Moscato
▢ 1 cup granulated sugar
▢ 1 (3.4 oz) box instant vanilla pudding mix
▢ 1 pint heavy whipping cream cold
▢ ¾ cup fresh raspberries roughly chopped (optional)
▢ ¾ cup fresh blueberries optional

Recipe Video

Instructions

Chill the bowl of your stand mixer in the freezer until cold.
In another bowl, whisk together Barefoot Moscato, sugar, and pudding mix. Set aside.
Remove the chilled bowl from the freezer and attach it to your stand mixer.
Whip chilled heavy whipping cream until stiff peaks form. It should take about 90 seconds or so.
Reduce the speed of your stand mixer, and slowly pour in the moscato/sugar/pudding mixture until fully combined.
If the peaks have fallen, increase speed to high until stiff peaks have formed again.
Using a spatula, gently stir in the fresh (optional) berries.
Place the ice cream into a large loaf pan (or tupperware container).
Cover tightly with saran wrap.
Place in the freezer overnight or until hard (about 12 hours).
Serve with more fresh berries and enjoy!
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STORING

Room Temp:N/A

Refrigerator:N/A

Freezer:2 Weeks

*Storage times may vary based on temperature and conditions

Nutrition Information

Nutrition Facts

Moscato Ice Cream Recipe

Amount Per Serving

Calories 256 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 66mg3%

Potassium 48mg1%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 24g27%

Protein 1g2%

Vitamin A 585IU12%

Vitamin C 3.1mg4%

Calcium 28mg3%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: fresh, moscato, no churn

Thanks again to Barefoot Wine & Bubbly for sponsoring today’s post. Ice cream + wine is seriously the best summer treat.

Moscato Ice Cream Recipe