This Frozen Rosé Pie is INCREDIBLE. It tastes just like rosé wine but in a creamy, cool no-bake PIE!
Rosé is officially taking the world by storm and I am living for it.
Finally – a widely accepted sweet drink, because apparently I’m still childish enough to order sickeningly sweet alcoholic beverages with every meal. I’ll do me, okay?
What I’m saying is: I only drink sweet when it comes to alcohol. Moscato, sugary rosé, a fruity Riesling… it’s all good and I’ll drink it with anything, anytime, anywhere.
(Somewhere, a wino is wrinkling their nose at the idea of me drinking Moscato with a spaghetti Bolognese but I don’t care. Wrinkle away, sommeliers!)
And lately, frosé (or Frozen Rosé if ya didn’t catch on) is kind of having a major moment. I’ve seen rosé wine slurpees at wineries, and I’ve seen numerous bloggers take their own spin on a fruity slushy with it. It is EVERYWHERE, on every menu, in every city and if you haven’t stepped into the pink side, you ought to!
So, let me break down this Frosé Pie for you: it has a cream cheese and sweetened condensed milk base which is beaten to smithereens until it’s super creamy and luscious. Then you beat in your rosé wine – but here’s the kicker. Make sure the rosé you use is low-alcohol. Why? Because if you’ve ever tried freezing alcohol, it doesn’t work too well, so a low-alcohol wine is a must in order for this pie to work and solidify in the freezer. Got it? Yay! Moving along…
Beat in some Chambord, because really, why the hell not?, and a little bit of strawberry gelatin powder to help the pie stabilize, and give it a touch of sweetness and strawberry flavor. You could omit the gelatin if needed, but if you have problems with Jell-O, that really sounds like a non-problem and you should probably move on.
Lastly, fold in some whipped topping. Now somewhere, someone is wrinkling their nose that I said “whipped topping” but really, this is the answer to this pie. You could totally use stabilized whipped cream if you want to make that instead, but whipped topping is convenient and as far as I know, it hasn’t killed anyone, so maybe back off on the haterade?
Pour the goodness that is a rosé-wine flavored pie into a prepared pie crust and – here’s the hard part – let it freeze for at least 8 hours so the wine and Chambord have a second to solidify in the pie filling. Then cut it, garnish it with Chambord whipped cream and lots of fresh berries.
The result is a cool and creamy pie with a silky-smooth texture and a robust, sweet, fruity rosé wine flavor. Seriously, this tastes just like rosé but in an ice-cream-esque pie. You must try this!
Bottoms up!
- One 9" prepared pie crust (Nilla Wafer, or graham cracker)
- 6 oz cream cheese, at room temperature
- One (14-oz) can sweetened condensed milk
- 6 oz rosé wine (make sure the wine you choose is low-alcohol. For this, I loved Stella Rosa brand's "Stella Pink")
- 2 Tbsp Chambord or other raspberry liqueur
- 2 Tbsp strawberry or raspberry Jell-O powder
- One (8-oz) tub Cool Whip, thawed
- FOR THE TOPPING:
- ¾ cup heavy whipping cream
- ¼ cup confectioners' sugar
- 1 Tbsp Chambord
- Fresh raspberries and/or strawberries
- In a large bowl, combine the cream cheese and condensed milk with a handheld electric mixer on medium speed until smooth and creamy, about 1 minute. Beat in the rosé wine, gently adding a little wine at a time, followed by the Chambord and strawberry gelatin powder. Finally fold in the whipped topping (or stabilized whipped cream, if using) until combined and uniform in color, making sure to get the bottom of the bowl.
- Pour into the prepared pie crust and freeze for at least 8 HOURS or overnight. This ensures the alcohol in the pie has time to solidify adequately before serving.
- Just before serving, make the Chambord whipped cream: in a medium-large bowl, beat together the heavy whipping cream, confectioners' sugar, and Chambord together until stiff peaks form, about 5-7 minutes. Spread onto the top of the pie and garnish with raspberries. Store leftovers in the freezer and let sit at room temperature for at least 10 minutes before serving.
The Stella Rosa “Stella Pink” wine has aromatic fruity flavors like juicy strawberries, raspberries, and delicate rose petals. Because it has a low-alcohol content, it helps stay frozen in the pie filling. Any brand will do, but make sure it’s low-alcohol, ‘kay? Save the harder stuff for drinking!
Have a super sweet day!
xo, Hayley
In the interest of full disclosure, Stella Rosa and Chambord don’t know I exist which makes me sad. This post is not compensated by them; I just love their rosé wine and it worked beautifully in this recipe.
Remember Cosmic Brownies growing up? Now they’ve had a delicious update in this No-Churn Cosmic Brownie Marshmallow Ice Cream! This recipe couldn’t be easier to make… and couldn’t be tastier to eat!
If you don’t know them, Cosmic Brownies are Little Debbie’s answer to frosted brownies. They’re super dense and fudgy and topped with irresistible little candy-coated sprinkles for a little crunch, and they were the inspiration for this No-Churn Cosmic Brownie Ice Cream! 
This no-churn ice cream is made without an ice cream maker which is a life-saver for people who don’t have one… or whose ice cream maker has been lost to the depths of your garage among other once-loved appliances and embarrassing yearbook photos. All you need for this no-churn ice cream is a mixer – either hand-held or a stand mixer – to whip the heavy cream. Then the rest is a little elbow grease and lots of tasty treats!
Creamy, sweet, with that gooey marshmallow flavor and fudgy brownie pieces… this ice cream is my new fave!
Have a super sweet day!
These Sorbet Champagne Floats are a wonderful treat to whip up for your New Year’s festivities! Only 2 ingredients, SUPER easy, customizable & can be made virgin, too!
Then find some yummy sorbet flavors. I used Roman Raspberry and Blood Orange from the brand Talenti because again, sale. Just make sure it’s a sorbet and not ice cream, because melty cream and champagne don’t sound good together. Personally, I think these floats would be stellar with a lemon or strawberry sorbet, too! (Strawberry sorbet + sparkling rose is BEGGING YOU TO MAKE IT!!)
TO MAKE THESE “VIRGIN” CHAMPAGNE FLOATS, simply use sparkling juice, such as Martinelli’s brand, or sparkling soda. You can now find amazing flavors for either the sparkling juice or sparkling soda, such as pomegranate, apple, plum, pear, and more. Choose whatever you think will go best with your sorbet flavor.
Easy, fast and impressive, I hope these fabulous Sorbet Champagne Floats make an appearance on your NYE table!
Have a super sweet day!
Some of you may know from prior posts, but I cook dinner for my family every single night.
Be sure to check out Philia’s cookbook next week when it launches in stores on July 19th! Or you can always pre-order it NOW on 
This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is a delicious mouthful! Super easy, homemade, no-churn and absolutely delightful!
Whip up some whipped cream with a teensy bit of sugar until stiff peaks form. Then fold in a mixture of smooth peanut butter and sweetened condensed milk until it’s all combined and friendly. Pour half of it into a freezer-safe container with a lid (or a loaf pan), sprinkle on some chopped PB cups and drizzle a few ribbons of fudge on top. Then repeat the layers, freeze it for at least 8 hours, and then chow down!
You guys are going to love this ice cream! I cannot get over the creamy peanut butter ice cream base and that huge, thick ribbon of fudge swirled throughout!
Have a super sweet day!
Dude.
And for this particular concoction, I stirred in some cinnamon, brown sugar, caramel sauce and chopped up Little Debbie Oatmeal Cream Pies, because it’s 2016, dangit, and we’re going to eat Oatmeal Cream Pie Ice Cream.
Buttery, creamy, and bursting with rich, gooey caramel swirls and earthy, warm cinnamon, the base alone is to-die for. But add in those chewy pockets of oatmeal cream pies, and it’s out of this world.
Enjoy! Have a super sweet day!
