No Churn Raspberry Moscato Wine Ice Cream Recipe

Cooking Directions

• STEP 1.In a blender, puree the raspberries until smooth.
• STEP 2.In a large mixing bowl, combine the condensed milk and Moscato wine.
• STEP 3.Fold in the raspberry puree until well incorporated.
• STEP 4.In a separate bowl, whip the heavy cream until stiff peaks form.
• STEP 5.Gently fold the whipped cream into the raspberry mixture.
• STEP 6.Pour the mixture into a loaf pan or airtight container.
• STEP 7.Cover and freeze for at least 6 hours or until firm.
• STEP 8.Serve the ice cream in bowls or cones and enjoy!

Cooking Tips

• Make sure to use ripe and juicy raspberries for the best flavor.
• If you prefer a stronger wine flavor, you can add more Moscato wine to the mixture.
• For a smoother texture, strain the raspberry puree before adding it to the ice cream mixture.

Storage and Serving

• Store the ice cream in an airtight container in the freezer for up to 2 weeks.
• Before serving, let the ice cream sit at room temperature for a few minutes to soften.
• Garnish with fresh raspberries or a drizzle of Moscato wine for an extra touch of elegance.