How to Make Wine Ice Cream Floats with Clementine's

Wine and ice cream are already two of life’s great pleasures, so naturally, we had to introduce them. A wine float is exactly what it sounds like—and somehow even better: a generous scoop of rich, super-premium Clementine’s Ice Cream paired with a pour of wine that brings out new flavors, textures, and a little extra magic. Think of it as the grown-up cousin of the classic soda float: creamy, bubbly, fruity, decadent, and delightfully unexpected.

The best part is that there is no single way to make one. Crisp white wines can brighten creamy or fruit-forward flavors, bold reds can deepen chocolate and caramel notes, rosé brings fresh berry energy to the party, and sparkling wines add bubbles, brightness, and celebration to every spoonful. Ahead, we’ll break down some of our favorite wine-and-ice-cream pairings across whites, reds, rosés, and sparkling wines, along with simple tips for building a float that is balanced, beautiful, and delicious. You will impress your friends and family.

Wine and ice cream may not be the most obvious pairing, but that is exactly what makes it so much fun. The richness and creaminess of ice cream can soften a wine’s acidity or tannins, while the wine can pull forward flavors in the ice cream that you may not notice on their own. Fruit, chocolate, caramel, vanilla, herbs, and spices can all take on a new dimension when matched with the right pour. The result is a pairing that feels indulgent, a little sophisticated, and just unexpected enough to be memorable.

So, what is a wine float? At its simplest, it is a scoop or two of ice cream topped with wine, similar in spirit to a classic root beer float but made for grown-up tastes. The wine can be still or sparkling, and the ice cream can range from rich and creamy to bright and fruit-forward. A good wine float is all about balance: enough wine to complement the ice cream without overwhelming it, and a flavor pairing where both elements still get to shine. Serve it in a wine glass, coupe, or small dessert glass, and you have an easy dessert that feels instantly special.

Plan on 2 scoops of ice cream per serving, or about 1 to 1½ cups. Vanilla is the classic choice because it pairs easily with both fruity red wine and sparkling mixers, but chocolate, cherry, berry, or caramel ice cream can also work well.

Serving size: One wine float is best served in a 12–16 oz glass, leaving enough room for the wine and fizz without overflowing.

Use about 3–4 oz of red wine per float. Fruity, smooth reds work especially well because they complement the sweetness of the ice cream.

• Pinot Noir — Light-bodied with cherry, raspberry, and subtle earthy notes.

• Merlot — Soft and smooth with plum, blackberry, and cocoa flavors.

• Zinfandel — Juicy and bold with blackberry, strawberry jam, and warm spice.

• Malbec — Rich and dark-fruited with plum, blackberry, and hints of chocolate.

• Gamay / Beaujolais — Light, bright, and refreshing with strawberry, cherry, and floral notes.

• Lambrusco — Slightly sparkling, with berry flavors ranging from dry and tart to sweet and jammy.

For the most refreshing float, choose a red wine with bright fruit, moderate alcohol, and low-to-medium tannins.

Top each float with about 2–4 oz of soda or seltzer, depending on how bubbly and sweet you want it.

Good options include:

• Club soda — Crisp and neutral; lets the wine and ice cream stand out.

• Plain seltzer — Light and clean with no added sweetness.

• Berry-flavored seltzer — Adds raspberry, blackberry, cherry, or strawberry notes.

• Black cherry soda — Sweet and fruity; especially good with Pinot Noir or Zinfandel.

• Cola — Rich and caramel-forward; pairs well with vanilla or chocolate ice cream.

• Ginger ale — Sweet, lightly spicy, and refreshing.

• Ginger beer — Bolder and spicier than ginger ale.

• Lemon-lime soda — Bright, citrusy, and sweeter than seltzer.

• Sparkling water with citrus — Adds freshness without making the float overly sweet.

The best wine for a float is fruity, smooth, and flavorful enough to stand up to ice cream without tasting harsh or overly tannic. You do not need an expensive bottle—wine floats are at their best when the wine is approachable, fruit-forward, and easy to drink.

A good rule is to choose a wine that is about as sweet as, or slightly sweeter than, the ice cream and other mix-ins. If the dessert is much sweeter than the wine, the wine can taste unexpectedly tart, bitter, or thin.

For classic vanilla ice cream, a soft, fruity red works well. Chocolate, caramel, or fudge flavors can handle a richer, fuller wine, while berry or fruit-based ice creams pair nicely with lighter reds or sweeter styles.

Merlot
Merlot is an easy, crowd-friendly choice. Its soft texture and flavors of plum, blackberry, cherry, and sometimes cocoa pair especially well with vanilla, chocolate, caramel, or cherry ice cream. Look for a fruit-forward bottle with gentle tannins rather than a heavily oaked style.

Pinot Noir
Pinot Noir is lighter and brighter, with flavors such as cherry, raspberry, strawberry, and subtle spice. It is a good match for vanilla, strawberry, cherry, or berry ice cream. Because it is usually less heavy than Merlot, it creates a float that feels refreshing rather than overly rich.

Moscato
For a sweeter float, Moscato is an excellent option. Traditional Moscato is usually white, but Pink Moscato and Red Moscato offer berry-driven flavors that work especially well in colorful, fruit-forward floats. Expect notes of strawberry, raspberry, peach, citrus, and floral sweetness. Moscato pairs well with vanilla, strawberry, peach, or berry ice cream and is particularly useful when you want the finished float to taste more like a dessert cocktail.

There is little reason to use a premium or collectible bottle in a wine float. Ice cream, soda, and other toppings soften many of the subtle flavors that make expensive wines special.

For most floats, choose a good-value, everyday bottle that tastes pleasant on its own. An inexpensive fruit-forward Merlot, Pinot Noir, or Moscato will usually give you the best balance of flavor and cost. Avoid the absolute cheapest wines if they taste sharply alcoholic, overly acidic, or bitter, since those qualities can become more noticeable alongside sweet ice cream.

As a general guideline, spend enough to get a wine you would happily drink by the glass, but save your more complex or expensive bottles for sipping on their own.

The ice cream sets the tone for the entire float, so choose a flavor and texture that complement the wine rather than overpower it. Rich, creamy ice creams create a fuller dessert, while lighter frozen options keep the float bright and refreshing.

Vanilla ice cream is the most versatile choice for wine floats. Its mellow sweetness allows the fruit and spice notes in the wine to come through clearly, making it a reliable match for Merlot, Pinot Noir, Red Moscato, and other fruit-forward wines.

From there, you can experiment with complementary flavors:

• Chocolate — Pairs well with Merlot, Malbec, Zinfandel, and richer red wines.

• Strawberry or berry — Works beautifully with Pinot Noir, Gamay, and Moscato.

• Cherry — A natural match for Pinot Noir, Merlot, and Lambrusco.

• Caramel or salted caramel — Complements Merlot, Zinfandel, and wines with warm spice or vanilla notes.

• Coffee — Best with deeper, fuller reds that have chocolate or roasted flavors.

• Peach or raspberry — Especially good with Moscato and lighter, fruit-driven wines.

For the creamiest float, choose a full-fat ice cream with a dense, smooth texture. Higher-fat ice creams melt more slowly and create a rich, velvety mixture as they combine with the wine and fizz.

Premium-style ice cream can make the float feel especially indulgent, but very dense ice cream may require a little extra soda or seltzer to loosen the texture. Lighter ice creams melt faster and produce a thinner, more drinkable float.

Avoid ice creams that are extremely icy or heavily packed with hard mix-ins if you want a smooth, easy-to-sip drink. Small pieces of chocolate, fruit, or cookie can work well, but large chunks may make the float difficult to eat or drink.

Non-dairy frozen desserts can work just as well as traditional ice cream.

Oat milk ice cream has a creamy, neutral flavor and is one of the easiest substitutes for dairy-based vanilla ice cream. Coconut milk ice cream is richer and adds a noticeable tropical note, making it especially good with berry-forward or sweeter wines. Almond or cashew milk ice cream tends to be lighter and can pair nicely with Pinot Noir or Moscato.

For the best texture, choose a non-dairy option labeled creamy or premium rather than one that freezes very hard.

Sorbet creates a lighter, fruitier wine float with more acidity and less richness. Because it contains little or no fat, it allows the wine's fruit flavors to remain especially vivid.

Try raspberry or cherry sorbet with Pinot Noir, blackberry sorbet with Merlot or Zinfandel, or peach and strawberry sorbet with Moscato. Lemon or citrus sorbet can also work with sweeter wines, adding a tart contrast that keeps the float from becoming overly sweet.

When using sorbet, start with slightly less soda or seltzer than you would with ice cream. Sorbet melts quickly and naturally creates a lighter, more fluid float.

A red wine float comes together quickly, so have all of your ingredients chilled and ready before you begin. Assemble each float just before serving for the best texture and fizz.

Place your serving glasses in the refrigerator or freezer before assembling the floats. Chilled glasses help keep the ice cream firm and the drink refreshingly cold for longer.

Place 2–3 scoops of ice cream into each chilled glass. Leave enough space at the top for the wine and sparkling mixer.

Measure 3–4 oz of chilled red wine for each serving. Pour it slowly over and around the ice cream to help prevent excessive foaming or splashing.

Let the wine settle briefly around the scoops rather than stirring immediately. This creates layers of creamy ice cream and fruit-forward wine that gradually blend as you drink.

Finish with 2–4 oz of chilled seltzer water, club soda, or your preferred sparkling mixer. Pour slowly, since the combination of carbonation and ice cream can foam quickly.

Add just enough fizz to lighten the float without diluting the wine flavor.

Serve the floats as soon as they are assembled. The contrast between cold, firm ice cream, chilled wine, and lively carbonation is best before the ice cream melts completely.

Provide a straw and a long spoon so guests can sip the creamy mixture and enjoy the remaining scoops of ice cream as they soften.

Once you have the basic combination of ice cream, wine, and fizz, small additions can change the flavor and presentation completely. Keep mix-ins simple so the wine still has room to shine.

Fresh fruit adds color, texture, and a natural bridge between the wine and ice cream. Try raspberries, blackberries, sliced strawberries, or pitted cherries with fruit-forward reds such as Pinot Noir, Merlot, or Zinfandel.

For a stronger fruit flavor, lightly crush a few berries in the bottom of the glass before adding the ice cream. Cherries can also be spooned over the top as a garnish.

Swap plain unflavored seltzer water for a flavored soda when you want a sweeter, more dessert-like float.

• Black cherry soda adds bold berry sweetness.

• Raspberry or strawberry soda works well with Pinot Noir or Moscato.

• Ginger ale adds gentle spice and sweetness.

• Cola creates a richer float with caramel and vanilla notes.

• Lemon-lime soda gives the drink a brighter, citrusy finish.

Because flavored sodas contain more sugar than seltzer, pair them with moderately sweet ice cream or a drier wine to keep the float balanced.

For a more decadent presentation, finish the float with a small swirl of whipped cream. Add dark or milk chocolate shavings for extra richness, especially with Merlot, Malbec, or chocolate ice cream.

Other simple toppings include fresh berries, a drizzle of chocolate sauce, crushed cookies, or a single cherry. Use toppings sparingly so they complement rather than overwhelm the drink.

For a lighter contrast, replace the red wine with sparkling white wine such as champagne, Prosecco, Cava, or another dry or off-dry sparkling wine. The crisp acidity and bubbles create a brighter, more refreshing float than a traditional red wine version.

Sparkling white wine pairs especially well with vanilla, strawberry, peach, lemon, or raspberry ice cream and sorbet. Because the wine is already carbonated, use little or no additional seltzer. Pour the sparkling wine slowly over the ice cream and serve immediately to preserve the bubbles.

You do not need specialized bar equipment to make a great wine float, but a few well-chosen tools make serving easier and help keep everything cold.

Choose a glass with enough room for the ice cream, wine, and fizz without overflowing. 12–16 oz highball glasses, soda fountain glasses, stemless wine glasses, or large goblets all work well.

Clear glassware is especially useful because it shows off the layers of wine, ice cream, fruit, and bubbles. For entertaining, chill the glasses beforehand so the floats stay colder longer.

A sturdy scoop makes it easier to create neat, evenly sized portions. A Zeroll ice cream scoop is a particularly useful choice because its heat-conductive handle helps it move smoothly through firm ice cream without requiring a separate release mechanism.

For consistent servings, use the same scoop for every glass and aim for 2 rounded scoops per float.

A jigger or small liquid measuring cup helps keep each float balanced. Measure about 3–4 oz of wine and 2–4 oz of seltzer or soda per serving so one ingredient does not overpower the others.

When making several floats at once, arrange the chilled glasses on a cold serving tray or metal tray that has been refrigerated beforehand. This helps keep the glasses cool while you assemble and carry multiple servings.

For outdoor entertaining, place the serving tray over a shallow bed of ice to help prevent the floats from melting too quickly.

A chilled glass or stainless-steel pitcher is convenient for serving wine or sparkling mixers to a group. Keep the wine and seltzer in separate pitchers so you can control the proportions in each glass and preserve as much carbonation as possible.

Avoid mixing the wine and seltzer together far in advance. Combine them in the glass just before serving for the freshest flavor and liveliest fizz.

Wine floats are best assembled at the last minute, but a little advance preparation makes serving several guests much easier.

Scoop the ice cream ahead of time and arrange the portions on a parchment-lined baking sheet or freezer-safe tray. Space the scoops apart so they do not freeze together, then return the tray to the freezer until the ice cream is firm.

Once frozen solid, the scoops can be transferred to a covered freezer-safe container if needed. This keeps portions neat and makes assembly much faster when it is time to serve.

Refrigerate the wine, seltzer, soda, and serving glasses before guests arrive. Keeping all of the components cold helps the ice cream melt more slowly and gives the finished float a fresher, crisper texture.

Fresh fruit garnishes can also be washed, dried, and refrigerated ahead of time. Prepare toppings such as chocolate shavings in advance and keep them covered until serving.

Do not combine the ice cream, wine, and carbonation ahead of time. The ice cream will melt, the wine mixture can become diluted, and seltzer or soda will quickly lose its fizz.

Instead, place the pre-scooped ice cream into chilled glasses just before serving, add the measured wine, and finish with the sparkling mixer. Add garnishes last and serve immediately.

Return unused ice cream to the freezer promptly. Recork or reseal leftover wine and refrigerate it, and tightly close any remaining soda or seltzer to preserve as much carbonation as possible.

Finished wine floats should not be stored for later. Their texture and bubbles are best enjoyed immediately after assembly.

Wine floats can easily be adapted for family gatherings by making a completely alcohol-free version for children and anyone who prefers not to drink alcohol.

Replace the wine with non-alcoholic sparkling grape juice for a festive float with plenty of fruit flavor and bubbles. Red or purple sparkling grape juice works especially well with vanilla, chocolate, cherry, or berry ice cream.

White sparkling grape juice is a lighter option and pairs nicely with vanilla, peach, strawberry, or fruit sorbet. Always check the product label to confirm that the beverage is alcohol-free before serving it to children.

Use distinctly different glassware for kid-friendly and alcoholic floats so they are easy to identify at a glance. For example, serve children's floats in colorful tumblers or soda glasses and adult versions in wine glasses or goblets.

Avoid relying only on the color of the drink, since alcoholic and non-alcoholic versions can look very similar once ice cream and toppings are added.

Clearly label pitchers, bottles, serving areas, and prepared drinks as “Kids — Alcohol-Free” or “Adults — Contains Alcohol.” If serving a crowd, consider setting up separate preparation stations or trays for each version.

Use different garnishes, straws, or glass markers as an additional visual cue. Keeping the ingredients and finished floats clearly separated helps prevent accidental mix-ups and makes serving easier for everyone.

Kid-friendly floats can have all the fun toppings of the adult versions. Add whipped cream, fresh berries, cherries, chocolate shavings, colorful sprinkles, or fun straws for an extra-special dessert.

For additional fizz, top sparkling grape juice with a small splash of plain or seltzer. Serve immediately so the ice cream stays cold and the bubbles remain lively.

A few simple finishing touches can turn a wine float into an eye-catching dessert. Focus on fresh garnishes, practical serving pieces, and keeping everything cold until it reaches the table.

Finish each float with a small handful of fresh raspberries, blackberries, strawberries, or cherries. Choose fruit that echoes the flavors in the wine for a more cohesive pairing.

Place a few berries directly on top of the ice cream or arrange them along the rim of the glass. Keep the garnish simple so the colorful layers of wine, ice cream, and fizz remain visible.

Serve each float with a short straw and a dessert spoon. The straw makes it easy to sip the wine and creamy melted ice cream, while the spoon lets guests enjoy the firmer scoops and toppings.

Coordinating straws and spoons with the glassware or party colors can add an extra decorative touch without requiring elaborate garnishes.

For parties, arrange finished floats on a chilled serving board or tray just before bringing them to guests. A cold surface helps slow melting and creates an attractive presentation for several glasses at once.

Add a few scattered berries or small bowls of garnishes around the glasses for a festive display, but keep the serving area uncluttered so guests can easily pick up their drinks.

Add berries, whipped cream, chocolate shavings, or other toppings only after the wine and fizz have been poured. Serve the floats immediately while the ice cream is firm, the glasses are frosty, and the carbonation is still lively.

Wine floats are best assembled immediately before serving. If made too far in advance, the ice cream melts into the wine and the seltzer loses its carbonation.

To save time, pre-scoop the ice cream and refreeze the scoops on a tray. Chill the glasses, wine, and mixers ahead of time, then assemble each float just before serving.

Yes. Seltzer or club soda produces a lighter, less-sweet float and allows the flavors of the wine and ice cream to stand out.

For a sweeter dessert, substitute black cherry soda, ginger ale, lemon-lime soda, cola, or another flavored soda. When using sweet soda, consider choosing a drier wine or less-sweet ice cream to keep the flavors balanced.

For one float, start with 2 scoops of ice cream and 3–4 oz of wine. This provides enough wine to surround and soften the ice cream without turning the dessert into a mostly liquid drink.

Finish with approximately 2–4 oz of seltzer or soda, adjusting to taste. Use less mixer for a richer, wine-forward float or a little more for a lighter, fizzier version.

Think of the ice cream as the creamy base, the wine as the main flavor, and the sparkling mixer as the finishing accent. Avoid adding so much wine that the ice cream flavor disappears or so much soda that the wine becomes diluted.

For a good starting balance, use roughly 2 scoops ice cream : 3–4 oz wine : 2–4 oz fizz, then adjust according to the sweetness and intensity of your ingredients.