Ice Cream And Wine: TikTok Craze Or Perfect Marriage of Flavors?

When I first spotted Gen Z mixing wine with ice cream in the same glass on TikTok, I was immediately intrigued. As someone who’s spent years exploring the boundless world of wine, I’ve always known that ice cream and dessert wines or Sherry have been natural companions. What excites me about this TikTok trend is how it’s bringing fresh energy and innovation to an already wonderful combination. The classics are being rediscovered and reimagined by a new generation. So, let’s dive into this delicious world of ice cream and wine pairings!

The Classical Approach: Traditional Pairings That Stand The Test Of Time

Long before social media discovered this delightful pairing, sommeliers and dessert specialists had been quietly exploring the harmonious relationship between wine and frozen treats. The classical approach has typically followed a few simple principles:

Sweet with Sweet: The golden rule of dessert wine pairing has always been that your wine should be at least as sweet as your dessert. This prevents the wine from tasting bitter or sour by comparison. Think of the traditional pairing of a rich vanilla ice cream with a glass of Sauternes or Tokaji. (And no, please don’t pour your $1000 bottle of Château d’Yquem over ice cream – there are limits to experimentation!)

Contrasting Acidity: A high-acid wine can cut through the creamy richness of ice cream, creating a balanced experience. This is why a bright Moscato d’Asti has long been served alongside simple cream-based desserts.

Color Matching: The old-school approach often matched colors—white wines with vanilla or lemon sorbets, rosés with strawberry or raspberry, and reds with chocolate or coffee ice cream. It’s like color-coordinating your outfit, but tastier!

For years, I’ve been a fan of the classic pairing of vanilla bean ice cream with a glass of Pedro Ximénez sherry—the nutty, raisin-like intensity of the sherry creates a decadent experience that’s essentially a sundae in a glass, no additional toppings required. Talk about having your cake (or ice cream) and drinking it too!

The Modern Renaissance: Breaking The Rules

It looks as if today’s approach to wine and ice cream pairing is bolder, more experimental, and frankly, more fun. The trend gaining momentum on TikTok and beyond isn’t just about having wine alongside your ice cream—it’s about blending them together into a singular experience. And let me tell you, it works surprisingly well!

The concept of “wine floats” has been particularly revolutionary. What began as a social media experiment is evolving into a legitimate serving style at forward-thinking wine bars and restaurants. Here are some combinations that have proven particularly successful:

Red Wine + Vanilla Ice Cream: A full-bodied Zinfandel or Malbec poured over premium vanilla creates a berries-and-cream effect that’s especially appealing to those who might find red wine too tannic on its own. Just don’t use your cherished bottle of Château Lafite for this—save the premier crus for dinner and grab something delicious but affordable for dessert!

Rosé + Strawberry Ice Cream: This pairing amplifies the berry notes in both components, creating a summer-in-a-glass experience that’s refreshing and nostalgic simultaneously. It’s like the adult version of a strawberry milkshake!

Sparkling Wine + Sorbet: Prosecco or Cava poured over lemon, peach, or blood orange sorbet creates an elevated take on the classic Italian “sgroppino” cocktail—perfect as a palate cleanser or light dessert. Bubbles make everything more fun, right?

What makes these combinations work isn’t just the flavor harmony—it’s the temperature contrast and textural interplay. As the ice cream slowly melts into the wine, the experience evolves with each spoonful, creating a dynamic tasting journey that static food pairings simply can’t match. It’s like a little flavor adventure in every glass!

Beyond The Basics: Pushing The Envelope Further

For those ready to venture even deeper into this flavor frontier, here are some boundary-pushing combinations you might want to try:

Prosecco + Rainbow Sherbet: This playful combination costs less than a fancy cocktail but delivers Instagram-worthy visuals and a delightful taste experience. The light, fruity bubbles enhance the sherbet’s fruity layers while cutting through its sweetness. Bonus: it’s basically a party in a glass!

Moscato d’Asti + Lemon Sorbet: An affordable bottle of this lightly sparkling Italian sweet wine (often under $15) creates an elevated take on a lemon float when poured over store-bought lemon sorbet. The wine’s natural sweetness and subtle floral notes complement the bright citrus perfectly. It’s like summer in a spoon!

Gewürztraminer + Ginger Ice Cream: The exotic lychee and rose petal notes in Gewürztraminer naturally complement the spicy warmth of ginger ice cream, creating a pairing that’s particularly excellent with Asian-inspired desserts. Try saying “Gewürztraminer” three times fast after enjoying this combo!

Off-Dry Riesling + Green Tea Ice Cream: Many quality German Rieslings can be found for under $15, and when paired with green tea ice cream (available at most Asian grocery stores), they create a refreshing, slightly exotic dessert that feels much more sophisticated than its price point. Your friends will think you’ve become a total wine snob—in the best way!

Ruby Port + Chocolate Peanut Butter Ice Cream: You don’t need vintage Port for a great pairing. A $10-15 bottle of Ruby Port poured over chocolate peanut butter ice cream creates a sophisticated take on a peanut butter cup that’s perfect for sharing on movie night. Netflix and chill just got an upgrade!

Icewine + Salted Caramel: Canadian Icewine or German Eiswein paired with salted caramel ice cream creates a sweet-savory tension that keeps your palate engaged through multiple bites. It’s like a flavor tug-of-war where everyone wins!

Lambrusco + Dark Chocolate: A high-quality, slightly sweet Lambrusco from Emilia-Romagna poured over artisanal dark chocolate ice cream creates a sophisticated take on the chocolate-covered cherry. The gentle fizz of the Lambrusco adds an unexpected textural dimension while cutting through the richness. It’s like the dessert equivalent of a sparkling personality!

Petit Manseng + Passion Fruit Sorbet: The naturally high acidity and tropical fruit notes of wines made from Petit Manseng (look to Southwest France or Virginia for excellent examples) create an electric pairing with passion fruit sorbet. The combination amplifies the tropical characteristics while the wine’s honeyed notes round out the sorbet’s tartness. Instant vacation vibes!

Australian Red Sparkling + Vanilla Cherry Ice Cream: Australia’s distinctive red sparkling wines (particularly those made from Shiraz) offer a brilliant contrast when poured over a classic vanilla ice cream swirled with cherries. The wine’s berry-forward character intensifies the cherry notes while the effervescence creates a delightful textural play against the creamy vanilla. This pairing works beautifully in summer—imagine enjoying it al fresco as the perfect end to a barbecue. G’day, deliciousness!

Vin Santo + Pistachio Gelato: This Italian dessert wine, particularly from Tuscany, offers notes of hazelnuts, honey, and dried apricots that create a Mediterranean symphony when paired with authentic pistachio gelato. The nuttiness connects both elements while the wine’s concentration stands up to the dense, rich gelato. Mama mia, that’s good!

For the truly experimental, consider “layered” pairings—different wines served with each element of a complex ice cream dish. A Champagne with the fruit component, perhaps a Madeira with the caramel drizzle, and maybe even a grappa with the nutty elements. It’s like wine pairing for people with attention issues… ooh, shiny!

The Science Behind The Magic

There’s actual science supporting why these combinations work so well. Ice cream coats the palate, temporarily reducing your taste sensitivity to certain flavor compounds while enhancing others. This altered tasting state can make wines you thought you knew reveal entirely new dimensions. Science is delicious!

The fat in ice cream also helps to temper tannins in red wine, making normally robust wines suddenly approachable. Meanwhile, the cold temperature of ice cream temporarily suppresses the perception of alcohol, allowing the fruit characteristics to shine more prominently. That’s right—ice cream makes wine more fruity! Who knew?

Creating Your Own Signature Pairings

As this trend continues to evolve, I encourage you to experiment with creating your own signature combinations. Here’s my simple formula for success:

1. Consider intensity: Match delicate ice creams with lighter wines, bold flavors with more robust options. (But remember, leave that bottle of Lafite in the cellar—some wines are meant to be appreciated on their own!)
2. Look for complementary flavor bridges: If your ice cream has nutty notes, try wines aged in oak; if it features berries, look for wines with similar fruit profiles. It’s like matchmaking for your taste buds!
3. Don’t fear contrast: Sometimes the most memorable pairings come from unexpected tension—a minerally Chablis with rich chocolate ice cream can be revelatory. Wine pairing rebels unite!
4. Temperature matters: Allow both elements to warm slightly from their ideal serving temperature—ice cream shouldn’t be rock-hard, and wine shouldn’t be too cold. Patience leads to pleasure!

The beauty of this pairing frontier is that there are no true failures—only discoveries. That’s what makes wine and food pairing an endless adventure rather than a rigid discipline. Well, except for pouring a first-growth Bordeaux over supermarket ice cream—that would be a failure. Let’s reserve our trophy wines for dinner and use the fun, affordable bottles for our ice cream experiments!

So the next time you’re reaching for a dessert wine, consider instead pouring that wine over a scoop of your favorite ice cream—you might just discover your new favorite way to end a meal. After all, wine should always deliver one thing above all others: pleasure. Cheers to that—and don’t forget the spoon!