Grape Juice Ice Cream (Print Version)
# Ingredients:
→ Base Ingredients
01 -
480 ml 100% pure grape juice, no added sugar
02 -
240 ml heavy cream
03 -
240 ml whole milk
04 -
150 grams granulated sugar
→ Flavor Enhancers
05 -
1 teaspoon vanilla extract (optional)
06 -
1 tablespoon lemon juice (optional)
# Instructions:
01 -
In a large mixing bowl, whisk together grape juice, sugar, and lemon juice if using, until sugar is fully dissolved. Add the heavy cream, whole milk, and vanilla extract if desired. Whisk until thoroughly blended.
02 -
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, usually 20 to 25 minutes, until it achieves a soft-serve consistency. Transfer to an airtight freezer container, cover, and freeze for 4 to 6 hours until firm.
03 -
Pour mixture into a shallow, freezer-safe container. Freeze for 45 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30 minutes for 3 to 4 hours, until smooth and creamy. Freeze until firm.
04 -
Remove ice cream from freezer 5 minutes before serving to allow it to soften slightly. Scoop into bowls or cones and enjoy.
# Notes:
01 -
For a less sweet version, reduce sugar to 100 grams if using very sweet grape juice.
02 -
To create a dairy-free dessert, replace cream and milk with full-fat coconut milk or almond milk.
03 -
Freeze for a minimum of 6 hours or overnight for a firmer texture.
04 -
Enhance with chocolate chips, crushed biscuits, or a swirl of yogurt for additional texture and flavour.
05 -
Store in an airtight container in the freezer for up to 2–3 weeks to maintain optimal freshness.