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
Calories: 256kcal
Equipment
Ingredients
- 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
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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Video
Nutrition
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