Moscato Ice Cream Recipe
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!
Servings: 12 people
- 1 cup Barefoot Moscato
- 1 cup granulated sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 pint heavy whipping cream cold
- 3/4 cup fresh raspberries roughly chopped (optional)
- 3/4 cup fresh blueberries optional
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!
Take 5 seconds to . We greatly appreciate it!
Calories: 256kcal | Carbohydrates: 29g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 66mg | Potassium: 48mg | Fiber: 1g | Sugar: 24g | Vitamin A: 585IU | Vitamin C: 3.1mg | Calcium: 28mg | Iron: 0.1mg