A surprising yet indulgent trend is currently taking the culinary world by storm! An unexpected fusion that is bold and creamy, red wine with ice cream is captivating food lovers from across the world. Boasting of rich flavours and luxurious textures, ice cream and wine, which were once considered an unlikely match are a surprisingly decadent duo. For all those wondering, does wine and ice cream go together? This latest trend perfectly brings forth red wine’s deep fruity notes that beautifully complement the sweetness of the ice cream in ways that are both delightful as well as sophisticated. Here’s how the unusual duo of red wine with ice cream is redefining dessert indulgence and gourmet experimentation.
How the wine and ice cream float trend began
The red wine with ice cream trend began around the time of September, 2025 when a rapid surge in searches for ice cream and red wine was witnessed. What thereafter began was a social media experiment, which has now quickly gained popularity through viral food posts across TikTok videos and Instagram reels. Food influencers and home chefs have started pairing scoops of creamy ice cream with splashes of red wine out of curiosity, but were soon surprised by the delicious results.
The flavour science behind red wine and ice cream
A trend that began as a playful fusion of two indulgent treats, soon sparked a wave of interest among wine lovers and dessert enthusiasts alike. What makes this pairing so intriguing is the balance of contrast and harmony. Wine and ice cream floats boast of the deep and complex notes of red wine, that range from fruity and floral to earthy and spicy flavour profiles that beautifully complement the smooth and mellow texture of the ice cream.
The appeal of red wine with ice cream
This trend isn't just about taste, but it is a culinary experience in itself. Ice cream and red wine is an unusual culinary combination that appeals to the new generation of food lovers who crave creativity, and Instagram worthy indulgences that happen to break the mold of traditional dessert pairings.
Served in elegant glasses or layered as gourmet sundaes, red wine with ice cream is quickly becoming the centerpiece of upscale dinner parties, romantic night ins, and modern dessert menus. Even more, mixologists and chefs have also begun experimenting with wine infused ice creams, creating artisanal desserts by blending alcohol and dairy into one decadent bite.
Other unusual ice cream pairings that are surprisingly delicious
While the classic flavours like vanilla and chocolate will always have their place, a new wave of unusual ice pairings is taking the dessert world by storm. With the ongoing trend of the wine and ice cream float, here are some other daring, gourmet, and Instagram worthy unusual ice cream pairings for you to check out-
1. Olive oil and sea salt ice cream
A beloved trend in the upscale dessert bars, this pairing is silky, savoury, and unexpectedly rich. Prepared from high quality extra virgin olive oil, that adds a fruity, and slightly peppery depth to the creaminess of vanilla ice cream, a sprinkle of flaky sea salt further intensifies the flavour of this dish. The perfect pairing that offers a beautiful balance of sweet and savoury, food icon Dua Lipa shared her love for the olive oil and sea salt ice cream combination.
2. Balsamic strawberry swirl
This is an elevated version of strawberry ice cream that uses aged balsamic vinegar to bring out the berry’s natural sweetness while adding a complex and tangy undertone. The result is a bright, bold, and perfectly balanced dessert that feels both rustic and refined.
3. Bacon and maple ice cream
For those who like their dessert with a side of breakfast, this combination is the showstopper. Crispy bacon bits folded into smooth maple flavoured ice cream creates the ideal salty and sweet harmony that is both indulgent and comforting. The crunch of bacon further adds in texture, while the maple syrup delivers a warm and nostalgic flavour.
4. Wasabi and honey ice cream
A daring blend of heat and sweetness, wasabi and honey ice cream is a popular avant garde Asian fusion cuisine. Wasabi adds a subtle spice that tingles the tongue, while honey soothes it out with floral notes. This ice cream combination is a bold treat for those who like to walk the line between savoury and sweet.
Sweet and comforting ice cream pairings
While the bold and unusual pairings excite the adventurous palate, sometimes the most satisfying indulgence lies in the classic and sweet combinations. Bringing forth comfort and joy, here are some familiar ice cream pairings that are rich and indulgently satisfying.
1. Gulab jamun with vanilla ice cream
The ultimate combination where Indian dessert meets ice cream fusion, gulab jamun with vanilla ice cream creates a melt in the mouth experience that balances the hot and cold, soft and creamy, as well as sweet and floral. With vanilla cutting through the richness of the syrup, this ice cream pairing is a timeless and crowd pleasing combination.
2. Gajar ka halwa with malai ice cream
Nothing says winter comfort like gajar ka halwa, and when it is paired with a scoop of rich and creamy malai ice cream, it becomes the dessert that you cannot forget. With the warm, slow cooked carrot pudding perfectly balancing the subtle sweetness and coolness from the malai ice cream, this combination celebrates traditional Indian sweets in a modern format.
3. Cookies and cream with chocolate chip cookie dough
A dynamic duo that brings together crunchy chocolate sandwich cookies and chunks of raw cookie dough, this combination makes for a double cookie delight. A nostalgic and comforting combination, the creaminess of the ice cream acts as the perfect canvas for the mix-ins.
4. Elaichi ice cream with besan laddoo crumble
With the elaichi ice cream bringing forth a subtle and floral spice to the table, when paired with the besan laddoos, it creates a combination that is deeply aromatic and textured. Highlighting the warmth of Indian spices while delivering creamy sweetness with every spoonful, this ice cream pairing is truly delicious.
