Cool and creamy Malbec Ice Cream brings the freshness of summer to the table. A smooth, refreshing finish made for outdoor gatherings and warm days.
The first time I tasted Malbec Ice Cream was in Cafayate, during our trip through Chile and Argentina.
It was served after dinner at a small hotel surrounded by vineyards, and I still remember how surprising it felt to taste red wine in ice cream form.
Malbec is a red wine variety from northern Argentina, known for its deep colour and fruity flavour. So yes, this is red wine ice cream, and it tastes amazing!
I asked the chef about it, and he was kind enough to share the ingredients. It wasn’t too difficult to recreate once we returned home, and the result turned out delicious. I used Malbec from Mendoza, which gave a slightly different flavour from the one I tried in Cafayate.
If you ever find Malbec from the Valles Calchaquíes area, try it for its softer and more rounded taste. I like to serve it with walnuts or crumbled meringues for a bit of crunch.
What is Malbec Ice Cream?
Malbec Ice Cream is made with Malbec red wine and a traditional custard base of egg yolks, sugar, milk, and cream.
The wine is gently simmered to reduce and concentrate its flavour, giving the ice cream a rich, fruity taste with notes of berries and spice. Its deep mauve colour comes naturally from the wine itself.
Smooth and creamy from the custard, this dessert has a refined flavour that pairs well with toasted walnuts or dark chocolate.
Inspired by Argentine Malbec wines, it’s an elegant twist on classic ice cream and a lovely way to end a meal.
Why We Love Red Wine with Ice Cream
- A scoop of Malbec ice cream brings a balance of sweetness and fruit, making it both refreshing and rich.
- The cool, creamy texture contrasts wonderfully with the richness of warm desserts.
- Serving it in small cups or glasses gives it a touch of restaurant-style presentation.
Key Ingredients for Malbec Ice Cream
Malbec Wine
Simmered until syrupy, it gives the ice cream a rich colour and a mellow fruit taste. The reduction also removes the alcohol, leaving a smooth, balanced flavour.
Heavy Cream
Brings richness and a soft texture. It gives the ice cream body and keeps it scoopable straight from the freezer.
Egg Yolks
Acts as a natural thickener for the custard. They create a smooth, creamy texture and add richness that blends the wine and cream into a balanced mixture.
Cinnamon Stick
Infuses the wine with a mild spice and warmth during reduction. It adds an extra layer of flavour that makes the ice cream more rounded and complex.
Find the complete list with measurements in the recipe card below.
How to Make Malbec Ice Cream
Step 1: In a shallow pot, heat the Malbec wine with the cinnamon stick. Bring it to a boil, then reduce the heat and simmer until it reduces to about 150 ml – ⅔ cup. Discard the cinnamon stick, pour the wine into a jug or glass, and let it cool completely. Refrigerate until well chilled.
Step 2: In another pot, warm the milk and heavy cream together, but do not let them boil.
Step 3: In a separate bowl, beat the egg yolks with the sugar until pale and creamy. While still beating, slowly pour in the warm milk and cream mixture.
Step 4: Pour the mixture back into the pot and cook over low heat until it slightly thickens (the cream should coat the back of a spoon). Let it cool, then refrigerate until completely chilled.
Step 5: When both the custard and wine syrup are cold, combine them and stir until evenly mixed.
Step 6: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Step 7: Transfer to a container and freeze for at least 3 hours before serving.
Step 8: Serve topped with chopped walnuts for an extra crunch.
Frequently Asked Questions
Yes. Pour the chilled mixture into a freezer-safe container and freeze it. Stir every 30 minutes for about 3 hours to break up ice crystals until creamy.
You can, but the result will change. Pinot Noir gives a lighter taste, while Shiraz adds a deeper, stronger flavour.
It should coat the back of a spoon and leave a clear line when you run your finger through it. Overcooking makes the mixture grainy.
Use thickened or heavy cream with at least 35% fat content. It gives the ice cream a rich texture and helps it stay smooth and scoopable after freezing.
Extra Help from the Kitchen
Chill the Mixing Bowl – Place the bowl of your ice cream maker in the freezer for at least 30 minutes before churning. A colder surface helps the mixture freeze faster and stay smooth.
Strain the Custard – Pour the cooked base through a fine sieve before chilling to remove any bits of cooked egg and achieve a velvety texture.
Cover During Cooling – When chilling the custard, press cling film directly on the surface to prevent a skin from forming.
Use a Silicone Spatula – Stirring with a flexible spatula helps scrape the sides of the pot evenly and prevents the custard from sticking or thickening unevenly.
Variations and Twists
Add Dark Chocolate Shavings – Fold through finely chopped dark chocolate before freezing for a richer, more indulgent contrast to the wine’s fruitiness.
Infuse with Orange Zest – Add a few strips of orange peel while reducing the wine to bring a light citrus note that lifts the overall flavour.
Blend with Vanilla Custard – Mix part of the chilled Malbec base with vanilla ice cream to create a marbled effect with both creamy and wine-infused flavours.
Mix in Crushed Meringue – Incorporate crushed meringues after churning to add texture and a gentle sweetness that enhances the depth of the wine.
Storage and Shelf Life
Store Red Wine with Ice Cream in an airtight container in the coldest part of the freezer for up to 2 weeks. Keep the surface covered with baking paper or plastic wrap before sealing to prevent ice crystals from forming.
Let it sit at room temperature for a few minutes before serving so it softens slightly for easy scooping. Do not refreeze once thawed, as this affects the texture.
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Malbec Ice Cream Recipe
Cool and creamy Malbec Ice Cream brings the freshness of summer to the table. A smooth, refreshing finish made for outdoor gatherings and warm days.
Ingredients
- 750 ml – 25 oz. Malbec red wine*
- 250 ml – 1 cup milk – I used lactose-free milk
- 300 ml – 1 ¼ cup heavy cream – I used lactose-free heavy cream
- 150 g – ¾ cup granulated sugar
- 4 egg yolks
- 1 cinnamon stick
Instructions
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In a shallow pot, heat the Malbec wine with the cinnamon stick. Bring it to a boil, then reduce the heat and simmer until it reduces to about 150 ml – ⅔ cup. Discard the cinnamon stick, pour the wine into a jug or glass, and let it cool completely. Refrigerate until well chilled.
-
In another pot, warm the milk and heavy cream together, but do not let them boil.
-
In a separate bowl, beat the egg yolks with the sugar until pale and creamy. While still beating, slowly pour in the warm milk and cream mixture.
-
Pour the mixture back into the pot and cook over low heat until it slightly thickens (the cream should coat the back of a spoon). Let it cool, then refrigerate until completely chilled.
-
When both the custard and wine syrup are cold, combine them and stir until evenly mixed.
-
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
-
Transfer to a container and freeze for at least 3 hours before serving.
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Serve topped with chopped walnuts for an extra crunch.
Recipe Notes
*Use a good-quality Malbec for this ice cream, as the flavour of the wine really comes through. A bottle from the Cafayate or Valles Calchaquíes area gives the best result, though Malbec from Mendoza works well too.
I made this ice cream with lactose-free milk and cream so I could enjoy it as well, but regular dairy works perfectly if you prefer.
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