Red Wine Ice Cream


Part berry sorbet and part red wine ice cream, this frozen dessert is a brilliant way to use up leftover wine.

Prep Time:
20 mins
Stand Time:
1 hrs
Total Time:
1 hrs 20 mins
6 cups


  • 1 pound fresh strawberries, chopped

  • 1 pound fresh blackberries

  • 2 cup sugar

  • 1 ¼ cup dry red wine

  • 2 tablespoon balsamic vinegar

  • 1 1 inch piece fresh ginger, sliced

  • 1 teaspoon vanilla

  • ½ teaspoon salt

  • Whipped cream

  • Black pepper (optional)

  • Ground cinnamon (optional)


  1. In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved.

  2. Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.

  3. Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13x9-inch dish or pan. Cover and freeze overnight.

  4. When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired.

    Red Wine Ice Cream
    Matthew Clark

Nutrition Facts (per serving)

208 Calories
3g Fat
41g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 208
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 102mg 4%
Total Carbohydrate 41g 15%
Total Sugars 38g
Protein 1g
Vitamin C 30.2mg 151%
Calcium 25mg 2%
Iron 0.5mg 3%
Potassium 161mg 3%
Folate, total 19.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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