Shiraz glühwein ice cream: The

Shiraz glühwein ice cream: There’s no better winter ice cream

You can still have the classic holiday treats during South African winters. Try this shiraz glühwein ice cream on the weekend with your friends.

Shiraz glühwein ice cream: The

South Africa doesn’t have snow holiday seasons but it doesn’t mean that when winter arrives, we can’t have the same warm treats. Glühwein is one of those perfect winter treats you can have with your friends to keep you warm and festive. Made with warmed red wine and an assortment of spices like cloves, cinnamon and citrus fruit. However, South Africans love ice cream all year which is why this shiraz glühwein ice cream is so perfect for locals.

ALSO READ: Homemade winter glühwein: A homemade tasty mulled wine

Shiraz glühwein ice cream suggestions

The best part about this ice cream is that you don’t need an expensive ice cream machine to churn it. Whipping cream and some condensed milk works great as your ice cream base and will hold onto the shiraz glühwein you’ve made. You can make a big batch of the wine and start the evening with that before ending the night on this tasty ice cream. You can also make your own homemade glühwein recipe if you’ve already got one.

ALSO READ: Amarula liqueur ice cream: Classic dessert with local flavour

You can still have the classic holiday treats during South African winters. Try this shiraz glühwein ice cream on the weekend with your friends.

Last updated on 2 May 2023

Shiraz glühwein ice cream recipe

5 from 3 votes
Recipe by James Olivier Course: DessertCuisine: GlobalDifficulty: Moderate
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Cooking time


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Is it time for dessert yet? We’re sure you’ll love this ice cream inspired by the Two Oceans Shiraz.


  • 2 cups 2 Shiraz

  • 2 2 cinnamon sticks

  • 6 6 cloves

  • 6 6 cardamom pods

  • 1 tsp 1 vanilla paste or 1 vanilla pod, halved lengthways

  • 2 2 star anise

  • 2 cans 2 guavas, in syrup

  • 250 ml 250 whipping cream

  • 1 can 1 condensed milk


  • To a medium-sized pot over medium heat add the red wine, spices and guavas (with the syrup) and leave to simmer for 20 to 30 minutes, or until the wine reduces and acquires a syrupy texture.
  • Remove from the heat, pick out the spices and discard, and mash the guavas roughly with a fork or wooden spoon. Remove two to three tablespoons of the purée and set aside for serving.
  • Meanwhile, whip the cream until very light and fluffy, drizzle in the condensed milk and fold gently to combine. Also fold in the guava purée and glühwein syrup.
  • Place in a loaf tin lined with baking paper, or a freezer-proof container, and freeze for three to four hours or until set.

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