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Stella Rosa Rosé Birthday Cake Ice Cream

Yields1 ServingPrep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins

pink ice cream shakes and wine

  cup Stella Rosa Rosé
 1 cup heavy whipping cream
 14 oz condensed milk
 4 oz marshmallow creme
 Rainbow sprinkles
1

Whisk heavy whipping cream to a soft peak; where it holds a shape but isn’t stiff.

2

Gently pour in condensed milk and continue whisking until it has a stiff peak.

3

In a new bowl, scoop ⅓ of the fluff and mix with the rosé until fully incorporated.

4

Pour the rosé/fluff mixture back into the first bowl and fold gently! You want it to be mixed but do not deflate the aerated mixture. *Add pink food coloring to make it extra pink!

5

Scoop into a Tupperware container with spoonfuls of marshmallow fluff and as many sprinkles as your heart desires!

6

Freeze for 4-6 hours or until solid.

7

Scoop and serve with more sprinkles!