Red Velvet Ice Cream
If you like red velvet cake you are going to absolutely love this recipe for homemade Red Velvet Ice Cream with a cream cheese frosting swirl.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoon cocoa powder
- 1 tablespoon liquid red food coloring
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups red velvet cake chopped or crumbled
Cream Cheese Swirl:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, cocoa powder, red food coloring, vanilla extract and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the red velvet cake and churn until it is evenly distributed.
- While the ice cream is churning, make the cream cheese swirl. In a medium bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until smooth.
- Add the vanilla extract and mix until incorporated. Refrigerate until ready to use.
- Spoon half of the red velvet ice cream into your loaf pan. Dollop half of the cream cheese mixture on top and swirl with a spatula or knife. Repeat with remaining red velvet ice cream and cream cheese mixture.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- Use full fat cream and whole milk to create the ice cream base. Lower fat dairy products won't work in this recipe.
- Be sure that everything is very cold before you mix up the recipe. This includes all of your ingredients as well as the ice cream maker bowl, which should be frozen solid.
- For the red velvet cake, you can bake one (from scratch or a box mix), or buy a small cake or cupcakes from your favorite bakery. If the cake comes with frosting, you can either leave it on, or scrape it off. If you can't find red velvet cake, you can omit it from the recipe, or use chocolate cake instead.
- I used liquid food coloring here, but you can use gel food coloring instead if you prefer. Add a bit, stir, and add more until you get the desired shade of red.