Red Velvet Ice Cream

5 from 1 vote

This red velvet ice cream is a lavish treat for any occasion, excellent for brightening up the menu at your next party, or even to enjoy by yourself.

Prep Time30

Chilling Time8

Total Time8 30

Course: Dessert, Snacks & Dessert, Snacks & Treats

Cuisine: American

Keyword: Ice Cream, Red Velvet, Red Velvet Ice Cream

Servings: Servings

Calories: 291kcal

Author: Cynthia Rusincovitch

Ingredients

Cream Cheese Ice Cream

8 oz cream cheese softened
1/2 cup powdered sugar
1/2 cup whole milk
1 tsp vanilla extract
1 cup heavy cream cold
1 pinch salt

Red Velvet Ice Cream

1/4 cup powdered sugar
2 tbsp cacao powder
1 tsp red food coloring gel
1 tsp vanilla extract
1 cup heavy cream cold
1 pinch salt
2 cups red velvet cake crumbs

Toppings

Red Velvet Cake Crumbs
Chocolate Chips
Shaved chocolate
Ice cream cones

Instructions

Cream Cheese Ice Cream: place cream cheese, milk, powdered sugar, vanilla extract, and salt in a mixing bowl. Stir until well combined.
In a different bowl, whip heavy cream until light and fluffy. It's crucial to refrigerate the cream beforehand, as cold cream whips up more easily. You can also place the bowl and beaters in the refrigerator for a few minutes to ensure they are chilled.
Gently fold the whipped cream into the cream cheese ice cream mixture. Use a spatula or a whisk to combine the two components carefully. This step ensures a light and airy texture in the final ice cream. Once mixed, refrigerate the ice cream base while you prepare the red velvet mixture.
To make the red velvet cream, mix heavy cream with powdered sugar, cacao powder, vanilla extract, salt, and a pinch of red food coloring. Beat with an electric mixer until fluffy. Adjust the red food coloring to achieve the desired shade of red, and add some texture by gently folding in red velvet cake crumbs with a spatula. Be cautious not to overmix, as you want to maintain the whipped cream's structure.
Assembly: Choose a medium-sized loaf pan or a similar freezer-safe container to assemble the ice cream. Alternate adding scoops of the cream cheese ice cream mixture and the red velvet cream mixture. Using the tip of a knife, gently swirl the two mixtures together to create a marbled effect. This step adds visual appeal and combines the flavors beautifully.
Cover the container and freeze until firm enough to serve, at least 8 to 10 hours or overnight.
Serve the ice cream in individual bowls or ice cream cones.

Notes

Tips

Freezing: Once assembled, cover the container with a lid or plastic wrap to prevent ice crystals from forming.
When serving, consider garnishing with additional red velvet cake crumbs, a drizzle of chocolate sauce, or a dollop of cream cheese frosting for an extra touch of indulgence.
Storage: If there are any leftovers, store the remaining red velvet ice cream in an airtight container in the freezer. Properly stored, it can last for several weeks, though the texture may become slightly harder over time. Simply allow the ice cream to soften for a few minutes at room temperature before serving again.

Recipe Notes

Treat yourself and your loved ones to the enchanting flavors of our homemade red velvet ice cream recipe. It's the perfect frozen indulgence to enjoy on a hot summer day, a festive dessert for special occasions, or a delightful treat anytime you're craving a touch of luxury.

Taste-wise is sweet, with hints of vanilla and cream cheese. Texture wise is smooth and lightly textured due to the red velvet cake crumbs.

Nutrition