I am so happy to be able to share the recipe for Torrontes Ice Cream on the blog. Torrontes is a white wine quality, typical from the north of Argentina. So, yes… it’s white wine ice cream! And it tastes amazing!
I tried it for the first time at the hotel we were staying at in Cafayate during our recent trip to Chile and Argentina, and I immediately fell in love with it.
They served it as part of a trio of ice cream flavours: Cayote (a kind of local pumpkin), Malbec (red wine – click here for the recipe), and Torrontes.
Luckily, the chef told me what ingredients he uses to make the ice cream, so after a couple of attempts, I was able to reproduce it at home.
I was only able to find a Torrontes from the Mendoza area of Argentina, but if you can find it, do use one from the Cafayate/Valles Calchaquies area… they are probably not as “famous” outside of Argentina, but I really like their taste more. Also, make sure to use a good quality wine or you will taste it in the final ice cream.
This Torrontes ice cream is very creamy, as it is a “real” ice cream, made with a dairy base, and not a sorbet. You won’t taste the alcohol, as the wine is reduced into a syrup and the alcohol evaporates while cooking. The final result is a deliciously creamy ice cream with a fruity and refreshing flavour. Serve it with crumbled meringues for some crunch.
Don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
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Torrontes Ice Cream
Ingredients
- 750 ml – 25 oz. Torrontes white wine see notes
- 250 ml – 1 cup milk I used lactose-free milk
- 300 ml – 1 ¼ cup heavy cream I used lactose-free heavy cream
- 150 gms – ¾ cup granulated sugar
- 4 egg yolks
Instructions
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In a shallow pot, heat up the Torrontes wine. Bring to a boil, then simmer until it reduces to 150 ml – 2/3 cup. Transfer to a jug/glass and let it cool down, then refrigerate until completely chilled.
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In another pot, heat up the milk and heavy cream. Do not boil.
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In the meantime, beat the egg yolks with the sugar until white and creamy. While still beating, slowly add the warm milk/cream mixture.
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Transfer this mixture to a pot and cook until it slightly thickens (the cream has to coat the spoon). Let it cool down, then refrigerate until completely chilled.
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When both the cream and wine syrup are cold, mix them together.
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Churn this mixture in your ice cream maker according to the manufacturer’s instructions.
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Put it in the freezer for at least 3 hours before serving.
Recipe Notes
Make sure to use a good Torrontes for this ice cream. If you use a cheap one, your ice cream will not taste as good. If you are lucky enough to find it, use a Malbec from the Cafayate/Valles Calchaquies area. I could only find one from Mendoza.
I made this ice cream using lactose-free milk and cream, so I was able to enjoy it too, but you can use regular dairy.
I was on a searched for Ice cream recipe and there you came. Great! This looks so simple yet elegant. I’ll definitely try this out.
Hi Manuela, I assume we have stayed at the same Hotel. I visited Cafyate 4 years ago and could not forget the dessert. Thanks for your efforts and posting the recipe, I was thinking of trying it on my own. Googling for ‘torrontes ice cream’ led me to your page.
Best regards from Germany,
Erik
Hi Erik! Thank you for the comment! 🙂 Cafayate was so beautiful, wasn’t it? I wish I could go back! I loved this ice cream and also their Malbec Ice Cream – I have that recipe too on the site! 😉
Make sure you use good Torrontes, as it makes a big difference. Some of them are a bit more acidic and they don’t work just as well. Let me know how you like it!
Manu
Hi Manu! I have prepared the ice cream yesterday and is really delicious. Thanks for publishing the recipe, tastes like being in Cafayate again.
Best Regards Erik
Hi Erik! I am so happy you liked it! I so wish I could go back to Cafayate. I left a part of my heart in Argentina! 🙂
Hi Manu,
yes Cafayate is a beautiful place. I also enjoyed the ice creme triple, and although the Malbec Ice Cream was nice, my personal favourite is their Torrontes Ice Cream. I will try out the recipe next week, using Bodegas Colomé Torrontes and will let you know how it was.
Best regards Erik