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You are here: Home / Desserts / Red Wine Ice Cream Recipe

Red Wine Ice Cream Recipe

Posted by Jessica Pinney on May 7, 2015, last updated January 26, 2021

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A stemless wine glass is filled with wine ice cream in front of one filled with red wine. Text in the lower right hand corner reads "Red Wine Ice Cream".

Jesus may have turned water into wine, but I turned wine into ice cream! I have been wanting to make my own wine ice cream since they first time I heard of it. I finally got around to doing it and was not disappointed!

Red wine ice cream ingredients swirled together.

I used a Merlot and a vanilla bean for flavoring. The ice cream is creamy and sweet and first, but then you get the tang from the wine.

Red wine ice cream being scooped

I really enjoyed it and have several ideas for variations in the future which will include fruit. This Merlot version would have been great with some fresh blackberries.

A collage of photos showing red wine ice cream.

Update!: I recently made this same ice cream, but took it to a whole new level with a Wine Ice Cream Sundae. It is topped with vanilla bean whipped cream, spiced red wine syrup, and lavender almonds. Heavenly! I highly recommend making it.

Red Wine Ice Cream Sundae with Vanilla Bean Whipped Cream, Spiced Red Wine Syrup, and Lavender Almonds.

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

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Red Wine Ice Cream Recipe

This homemade wine ice cream recipe features real vanilla beans, cinnamon, and of course, cream.

  • Author: Jessica Pinney
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 1x
  • Category: Dessert
  • Cuisine: American
Red Wine Ice Cream Recipe
Print Recipe
★★★★★ 5 from 1 reviews

Ingredients

1 bottle of red wine (I used a Merlot)
2/3 cup brown sugar
2 cups heavy whipping cream
1 cup half & half
4 egg yolks
1 vanilla bean

Instructions

The first step in making our wine ice cream is to reduce the wine down to a syrup-y liquid. Pour your bottle of red wine into a large pot and simmer over low medium heat until it is reduced to one cup of liquid. This took about an hour for me, but it could be sooner, so you should keep an eye on yours. Once it has been reduced, set aside.

In a medium pot, whisk together the brown sugar, and whipping cream. Cut your vanilla bean in half and scrape out that beautiful vanilla caviar into the pot. Add the bean pod to the pot as well.

Stir constantly while cooking over medium heat until it begins to steam, but before it boils.

Beat your egg yolks with a fork or with a mixer until they are light colored. Remove the vanilla bean pod from the cream and slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.

Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.

Pour the mixture through a strainer and into a large bowl. Stir in the half and half and the reduced wine.

Chill the mixture in the fridge for an hour or two until cold. Add to your ice cream maker (I use this one) and freeze according to directions. (For me this is about 30 minutes). If it is too soft for your liking, stick in the freezer for a few more hours.

Then sit back and serve yourself a glass of Red Wine Ice Cream alongside a glass of red wine!

Nutrition

  • Calories: 534

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

 

 
Red Wine Ice Cream Recipe

 

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  1. emma says

    November 20, 2015 at 4:46 pm

    What is half and half? I see it listed as one cup but there is no mention during the making of the ice cream at all

    Reply
    • Jessica Pinney says

      November 20, 2015 at 5:53 pm

      Hi Emma!

      Half & Half is sold in the dairy section of grocery stores. It is half whole milk, half heavy whipping cream. It is listed in the instructions at the end, when you stir in the reduced wine.

      Reply
  2. veronica says

    March 16, 2016 at 1:06 am

    Hi! I’m italian and here we don’t have the heavy wipping cream, i’ve always wonder how could i do it with other ingredients, you know how?

    Reply
  3. Iris says

    April 8, 2016 at 2:58 am

    Hang on, if you reduce the wine doesn’t that cook off the alcohol?

    Reply
    • Elva Bayley says

      June 12, 2020 at 7:02 am

      Alcohol prevents the ice cream from freezing. Reducing the wine also means that the flavour isn’t diluted when you add the custard

      Reply
  4. Lindsay says

    April 25, 2016 at 6:31 pm

    Can this stay in freezer for a couple days before its eaten? Need to make ahead due to my schedule. Thanks!!

    Reply
    • Jessica Pinney says

      April 25, 2016 at 7:42 pm

      Absolutely! I usually end up freezing my leftovers for a week or two and it is always still really good.

      Reply
  5. Erin @ Thanks for Cookin'! says

    April 26, 2016 at 2:18 pm

    Oh my that color! Forget chocolate this needs to be the new go-to breakup ice cream! 🙂

    Reply
  6. C.D. says

    July 18, 2016 at 8:28 pm

    I made this the other day and added Cocoa Nibs. Heaven in a spoon!!!!

    Reply
  7. Ash West @ The Delightful Home says

    February 8, 2017 at 1:44 pm

    Great idea! 😀

    Reply
  8. Carmo says

    March 9, 2017 at 12:36 am

    Anyone ever tried a dairy free version?? I know, #yawn!!
    But it could be possible, right? Like a wine sorbet??

    Reply
  9. Usha says

    September 24, 2017 at 4:27 am

    Hi, the wine needs to be reduced to how much, please?

    Reply
    • Jessica Pinney says

      September 24, 2017 at 10:21 am

      Check the second sentence of the directions. Reduced to one cup.

      Reply
  10. Mariana Clarke says

    June 13, 2018 at 8:27 pm

    Can i substitute vanilla bean with vanilla extract? Vanila bean is super expensive 🙁

    Reply
    • Gianna Mattina says

      February 27, 2019 at 5:08 pm

      Hey! I looked it up and vanilla bean can be substituted as follows:

      1 Vanilla Bean = 1 teaspoon vanilla extract

      Hope this helps even though it’s like a year later ?

      Reply
  11. Lisa says

    February 10, 2019 at 10:00 am

    This was delicious and very easy to make. Brought it to a party and it was a hit. Especially tasty when served atop something chocolate, such as flourless chocolate cake or, in my case, homemade brownies 🙂

    ★★★★★

    Reply
  12. Gianna Mattina says

    February 27, 2019 at 5:02 pm

    Is there a way I can substitute the actual vanilla bean with vanilla extract?

    Reply
  13. Rachel Brown says

    August 24, 2019 at 1:59 pm

    Where is the half and half in the recipe?

    Reply
    • Jessica Pinney says

      August 24, 2019 at 4:55 pm

      Third paragraph from the bottom.

      Reply
  14. Tiffany Days says

    February 17, 2020 at 9:14 am

    What if you don’t have an ice cream maker?

    Reply
  15. Michael Lee says

    April 11, 2021 at 4:37 am

    This sounds so good. I can’t wait to try it.

    Reply
  16. Dannie says

    June 2, 2022 at 11:25 am

    Is the Ice-cream like that gonna have any effect? I know you can’t put too much alcohol, but I would like an ice cream that would make me drunk. Is that even a possibility?

    Reply

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