National Ice Cream Day is on July 19 and to Stellabrate, we’re sharing 4 irresistible Stella Rosa-infused ice cream recipes that you can easily do from home this summer! There’s nothing like cooling off from the heat with a decadent Stella Rosa ice cream treat! So, sip back, relax, and enjoy these recipes!
1. Dark Desire
If you are a fan of chocolate this one’s for you! Our Stella Rosa Black pairs perfectly with chocolate!
Ingredients:
- ⅔ cup Stella Rosa Black
- 1 ¼ heavy whipping cream
- 1 can (14 oz) condensed milk
- 2 oz dark chocolate w/ 60% cocoa, coarsely chopped
- Hot fudge or chocolate sauce of your choice
- Brownie bits, Oreo crumbles, other chocolate toppings (optional and as desired!)
Directions:
- In a mixing bowl, whisk heavy whipping cream until soft peaks form; peaks will hold shape but aren’t stiff.
- Gently pour in condensed milk and continue whisking until stiff peaks form.
- In a separate bowl, combine ⅓ of the fluff with Stella Rosa Black until fully incorporated.
- Gently fold wine/fluff mixture back into mixing bowl. You want it mixed without deflating.
- Fold in chopped chocolate and a few squeezes of chocolate sauce. If using any other fun chocolate pieces, add them in to mixture here.
- Scoop into a container and freeze for 4-6 hours or until solid.
- Scoop, serve, and enjoy!
2. Mixed Berry Swirl
Feeling a little fruity? Enjoy our newest flavor Stella Rosa Blueberry with more berries for a tangy treat!
Ingredients:
- 1½ cup heavy whipping cream
- (1) 14 oz can condensed milk
- 1 cup Stella Rosa Blueberry
- 2 oz blueberries
- 2 oz raspberries, sliced in half
- ¼ cup strawberry jam
Directions:
- Whisk heavy whipping cream until soft peaks form; they will hold shape but aren’t stiff.
- Gently pour in condensed milk and continue whisking until stiff peaks form.
- Divide fluff evenly between 2 bowls.
- Pour Stella Rosa Blueberry into one of the bowls and mix.
- To maintain the air incorporation in the heavy whipping cream, gently fold the other bowl of fluff into the bowl with Stella Rosa Blueberry.
- Pull out a clean tupperware container to scoop the blueberry wine mixture. Keep adding layers and swirling until the mixture is gone.
- Top ice cream with blueberries and raspberries and swirl the ice cream with strawberry jam.
- Freeze for 4-6 hours or until solid.
- Scoop, serve and enjoy!
Note: If you want a more alcoholic treat, turn it into a float with more wine or even a shot of your favorite liquor for a kick!
3. Birthday Cake Ice Cream
This one is sticky and sweet just like you! Ready for a party anytime!
Ingredients:
- ⅔ cup Stella Rosa Pink
- 1¼ cup heavy whipping cream
- (1) 14 oz can condensed milk
- 4 oz. marshmallow creme
- Rainbow sprinkles
- Pink food coloring (optional, for extra color)
Directions:
- In a mixing bowl, whisk heavy whipping cream until soft peaks form; peaks will hold shape but aren’t stiff.
- Gently pour in condensed milk and continue whisking until stiff peaks form; peaks should stand firmly straight.
- In a separate bowl, combine ⅓ of the fluff with Stella Rosa Pink.
- Gently fold wine/fluff mixture back into mixing bowl. You want it mixed without deflating. *If using, add pink food coloring.
- Scoop into a container and add as many sprinkles as your heart desires!
- Freeze for 4-6 hours or until solid.
- Scoop and serve with more sprinkles!
4. Sweet Sunshine
Summer and peaches go hand in hand, inspired by a homemade peach cobbler.
Ingredients:
- 1¼ cup heavy whipping cream
- 1 can (14 oz) condensed milk
- ⅔ cup Stella Rosa Peach
- 1 can of sliced peaches (drained)
- 2 tbsp butter
- 1 tbsp sugar
- (1) 3.4 oz pkg vanilla pudding
- ½ cup vanilla cookies
Directions:
- Make pudding according to the directions but use heavy whipping cream. Whisk until it gets really thick and set aside.
- Drain peaches and place in a small saucepan on top of the stove. Add butter and sugar and cook on medium heat until peaches begin to caramelize, about 7-10 mins. Set aside to cool.
- Whisk heavy whipping cream until soft peaks form; they will hold shape but aren’t stiff.
- Gently pour in condensed milk and continue whisking until stiff peaks form.
- In a new bowl, scoop ⅓ of the fluff and mix with Stella Rosa Peach until fully incorporated.
- Gently fold the wine/fluff mixture back into the first bowl, careful to not let it deflate.
- Scoop or layer pudding, wine/fluff mixture, peaches, and cookies into a tupperware container.
- Freeze for 4-6 hours or until solid.
- Scoop, serve, and enjoy!