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Do Ice-cream and Wine go together???

I am not sure, if one can have Ice-cream and wine as dessert?

If yes, then could you recommend some combinations.


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  1. The answer is definitely yes...

    My two favorite pairings for "ice cream" are PX Sherry and especially Liqueur Muscat.

    As for specific ice creams, if you're pairing with Liqueur Muscat, then look for vanilla, ginger, medium & darker chocolates, coffee, and/or orange ice cream flavors to create a tremendous pairing....

    If pairing with PX Sherry, then look for ice cream with nuts, dried fruit chunks, and/or vanilla flavorings.

    Lastly, the ice cream pairing gambit opens up opportunities to serve a combo dessert incorporating I.C. like chocolate cake and ___ ice cream with a Liquer Muscat or Pecan Pie with vanilla I.C. ala mode with PX Sherry....

    1. Certainly, try it with a nice vintage Port.

      1. Try a sweet madeira (bual or malmsey). These both have a nutty/vanilla/caramel sense to them which matches well with all but the fruit based ice-creams.

        2 Replies
        1. re: estufarian

          Also Rivesaltes Ambre. Not as good a pairing as the sweeter Madeira wines, but I ran out of my 15 year old Malmsey and opened a bottle of Ambre for guests tonight. Sort of a junior-varsity Bual in some respects... Grenache Blanc instead of Boal or Malvasia, but otherwise made in a very similar fashion.

          Oloroso sherry can be very tasty with eg. nut-flavored gelato, as well.

          Gingerbread and pumpkin seem to bring out the best in sweet Madeira, by contrast.

          1. re: ttriche

            Tim: Do you think that would pair well with an Obie Burger from Ithaca? Phi Alpha

        2. I have never tried this but have been told that warmed Gluwine (sp?) with cinnamon over over vanilla ice cream is a great combo.

          1. I love a zinfandel port and Blue Bell vanilla ice cream.

            1. I'd go with a PX -- which may actually be too sweet (I'd actually choose something like Lustau's East India Sherry instead); it depends upon your "sweet tooth" -- or a Madeira, like a 10-year old Malmsey or perhaps a Bual. I'd pass on the Porto . . . but that's me.

              5 Replies
              1. re: zin1953

                > I'd actually choose something like Lustau's East India Sherry instead

                I've been eyeing a bottle of this since we cashed out our oloroso -- is this particular Lustau a great deal sweeter than a medium-sweet oloroso, or about the same? It seems to have quite a reputation among the sweeter sherries.

                I liked the Puerto Fino, so I'm curious about other Lustau solera blends now.

                1. re: ttriche

                  Lustau East India Sherry is different from other Cream Sherries. It's a blend of one of their oldest oloroso soleras and an old Pedro Ximenez. The style is said to mimic the Cream Sherry served to the Brits in India during the Raj.

                  Keep in mind that, as with Porto, Sherry was typically purchased by the cask and shipped to England where the wine merchant would bottle it and sell it . . . OR, it would be sold in cask and shipped off to "Oxbridge" colleges, the British Army, etc., etc.

                  In this specific case, the casks would be loaded onto ships and would sail around Africa and onto India for the Army officers, the East India Co., etc. If you look at the map, the ship would cross the Equator twice. But returning Army officers complained that he wine they were served back in England was -- despite protestations to the contrary -- not the same as they had while on duty in "In-ja." Rumour has it that some casks were inadvertently left on the ship, and the English merchant realized the ocean voyage -- the rocking motion of the ship and the crossing of the Equator -- changed the wine.

                  East India Sherry is produced to mimic this style -- it is NOT the same as their various Cream Sherries (which, after all, is also Oloroso + PX).


                  1. re: zin1953

                    > the ship would cross the Equator twice

                    Sounds an awful lot like Madeira. Thanks for the (copious and enlightening) backstory on both East India in particular, and cream sherries in general. Of course now you have got me curious about moscatel sherries as well.

                    It may not be $3.99 any more but to my mind, good sherry is still an amazing value for the complexity it offers. I remembered while reading your post that true amontillado and oloroso sherry is always dry... I had a mildly sweet Dios Baco ''Oloroso'' recently which, logically, ought to have been labeled as a cream (milk?) sherry, but wasn't. (Perhaps the problem is that no one would know what that meant anymore!) My wife and I liked it anyways...

                    1. re: ttriche

                      East India IS a bit like Madeira -- it was a similar discovery with both wines. Now, Lustau does (IIRC) manipulate the temperature (like Madeira), but East India remains distinctly a Sherry, and *not* a Madeira, in character and flavor.

                      And I absolutely agree that Sherry remains one of the world's GREAT bargains -- the very finest wines available remain affordable . . . and how many wines can you still say that about? ;^)


                  2. re: ttriche

                    One more thing . . .

                    All true Sherry is produced from Palomino Fino grapes and ages totally dry EXCEPT for Pedro Ximenez. (OK, and Muscat.) Sherries with any sort of sweetness acquire that sweetness when the producer blends in varying amounts of Pedro Ximenez (PX).

                    A "medium-sweet oloroso" is, in one sense, a contradiction in terms as an oloroso is an aged, dry sherry that is produced from Palomino Fino. What you have in a "medium sweet oloroso" is more akin to what was once called a "milk sherry."

                    Sweetened oloroso sherry was called "milk sherry" because -- early marketing -- they were "as sweet as mother's milk." As the story goes, Bristol-based wine merchants John Harvey & Sons were entertaining a wealthy client and his wife when, after lunch, they served the family's personal reserve Sherry -- an older and sweeter version of their Milk Sherry. The wife is said to have proclaimed, "Well, if that is the Milk, then this must be the Cream" -- and a legend was born . . .


                2. Try it with a nice ice wine, or a late harvest Riesling type wine, I have also had some excellent maple wine made from the same product that makes maple syrup or sugar, excellent with ice cream, or many other desserts.

                  1. My mother had a quote on her refrigerator, I forget who said it, that "I drink rose's with ice cream and endangered species"...

                      1. I've had good vanilla ice cream drenched in Rutherglen Muscat -- awesome.

                        1. it really depends on the ice cream flavors...a deep chocolate ice cream could pair nicely with a juicy,berry-rich red.

                          then again, i just love dark chocolate and red wine any way i can get 'em ;)

                          1. Grab a 375 of pedro ximenez for about $15. There are lots of other options, but this one is pretty hard to argue with.