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Roasted Sangria Fruit with Vanilla Cashew Ice Cream (Dairy Free)
Published: 04/15/2025
We enlisted our friend Gabriel from Artful Desperado with the task of creating a delicous wine and ice cream recipe. He came through big time with this roasted sangria fruit with vanilla cashew ice cream recipe you can share with all of your dairy free friends!
The other day I made some sangria at home for a dinner party and after we were all done I had all this fruit leftover and kinda ate it, but honestly, that fruit is so boozy it’ll knock you out. While eating some of it (read: a lot of it) I thought, wait a second, this would taste super good if it was warm…with ice cream..hold on, what if we reverse the process and instead of waiting to drink sangria to have some fruit leftover we actually cook some fruit with sangria flavorings? YES!!!
So there you have it, that was my mini spark of genius in the kitchen, I think I should give credit to the copious amounts of boozy fruit I ate, so, dear sangria fruit: thank you!
For this recipe I used Murphy Goode’s Pinot Noir which is super bold and stands out despite using spices and other fruit. I say you serve yourself a glass of it while you cook the whole thing! This Pinot Noir is one of those wines that can be served during-and-after dinner. Its plum notes make it a delicious option with other savory dishes but also pairs well with sweets. I tried it and it worked (also, wine in the dessert and wine in your glass? Um, yes!)
Now, you can make your own cashew ice cream or buy one, but in case you want to venture in the cashew frozen world, I’ll leave you with the recipe.
How to Make: Roasted Sangria Fruit with Vanilla Cashew Ice Cream (Dairy Free)
Ingredients:
For the sangria fruit:
- 3 apples, cored, and cut in 1/4s
- 2 oranges, sliced
- 2 pears, cored, and cut in 1/4s
- 2 cups strawberries, quartered
- 1 cup blackberries, quartered
- 1 star anise
- 1 cinnamon stick
- 2 cups red wine
- Juice of 1 orange
- ¼ cup brown sugar
For the ice cream:
- 1 cup cashews soaked in boiling water for 1 hour
- 1 cup coconut milk
- 1/5 cup almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons agave nectar
Instructions:
- Preheat the oven to 350F
- Take a roasting pan and dump all the sangria fruit ingredients in it. Mix with a spatula and place in the oven for 25-30 minutes until roasted and syrupy. Remove from the oven.
- Place all the ice cream ingredients in a blender and blend on high speed until smooth. Taste for sweetness and adjust if needed. Pour blended mix in an ice cream maker and freeze according to manufacturer’s instructions.
To serve, place the warm fruit on a plate and top with a scoop of the cashew ice cream. Done! Serves 4-6.
So good! If you want to make it a bit more “spicy” you can dust a touch of ground cinnamon on top of the whole thing.
Let’s Talk Wine: Why Pinot Noir Shines Here
There’s a reason Murphy-Goode Pinot Noir works so beautifully in this dessert—it’s all about balance. This wine brings juicy notes of plum, black cherry, and a touch of spice that mirror the flavors in the roasted sangria fruit. As the fruit caramelizes with sugar, citrus, and warm spices in the oven, the Pinot Noir weaves right in, adding depth without overpowering.
What really seals the deal is the wine’s soft tannins and bright acidity. That little bit of lift cuts through the richness of the roasted syrup and the creaminess of the cashew ice cream, keeping each bite lively and layered. Whether it’s baked into the dish or poured in your glass alongside, this is a pairing that just makes sense.
A Sweet Ending to Any Meal
This Roasted Sangria Fruit with Vanilla Cashew Ice Cream is the perfect way to end a dinner party or enjoy a quiet evening at home. The combination of bold, wine-infused fruit and rich, dairy-free ice cream creates a dessert that’s as indulgent as it is unique. Plus, with Murphy-Goode Pinot Noir as both an ingredient and a pairing, it’s a treat that brings out the best in both the wine and the flavors of the dish.
Whether you’re cooking for friends or just treating yourself, this recipe is a showstopper. So go ahead—serve it up, pour a glass of wine, and savor the sweet, boozy goodness!
