This flavor is certainly experimental. I think it would have been better with some higher-end Prosecco, but unfortunately there were limited options at the liquor store and it was too rainy out for me to go hunting elsewhere. If I were to make this one again, I think I would buy a nice bottle and make it before a dinner party, allowing me to pour the rest of the bottle once my guests arrived. I recommend pairing it with some fruit.


2 cups heavy cream
1 cup whole milk
0.5 cup sugar
0.5 cup Prosecco


In a sauce pan create the base by combining the heavy cream, milk, sugar, and Prosecco. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!