If you’re a fan of red velvet cake, this Red Velvet Ice Cream is a dessert you will absolutely fall in love with. It combines the classic flavors of red velvet with a rich, creamy ice cream base, finished with a luscious cream cheese swirl that elevates every bite. You’ll get the velvety texture, the perfect sweetness, and the visual appeal of a homemade dessert that looks as good as it tastes.
Why We Love This Red Velvet Ice Cream
There’s something magical about transforming a beloved cake flavor into a frozen treat. Red Velvet Ice Cream is indulgent yet approachable, offering the deep cocoa notes of red velvet cake combined with the creamy richness of homemade ice cream. The cream cheese swirl adds a tangy balance that prevents the dessert from being overly sweet, giving each spoonful a harmonious flavor. You’ll also love how versatile this ice cream is—it pairs beautifully with fresh berries, chocolate drizzle, or even a slice of cake for a decadent ice cream sandwich. Making it at home means you control the sweetness, the quality of ingredients, and the amount of cream cheese swirl, so every batch is tailored to your taste.
Ingredients
To make Red Velvet Ice Cream, you’ll need a few key ingredients that bring out the classic flavors and creamy texture of this frozen dessert. Using full-fat cream and whole milk ensures a rich and smooth base, while red velvet cake adds both flavor and a fun, colorful texture. The cream cheese swirl gives a classic red velvet finish that makes this ice cream irresistible.
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons 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
How to Make Red Velvet Ice Cream
Making Red Velvet Ice Cream at home is easier than it seems, especially when you follow a few simple steps. Start by chilling your ice cream maker bowl for at least 24 hours so it’s completely frozen. This ensures your ice cream churns evenly and develops the soft, creamy texture you want. In a large mixing bowl, combine your heavy cream, whole milk, sugar, cocoa powder, red food coloring, vanilla extract, and kosher salt. Whisk thoroughly for a few minutes until the sugar is completely dissolved. You can check by rubbing a bit of the mixture between your fingers—it should feel smooth, not gritty.
Next, pour the mixture into your ice cream maker and churn according to your machine’s instructions. This usually takes about 20-25 minutes, resulting in a thick, soft-serve consistency. In the final minutes of churning, add the chopped red velvet cake pieces so they mix evenly throughout the ice cream. Meanwhile, prepare the cream cheese swirl by beating the softened cream cheese until smooth, gradually adding powdered sugar, and mixing in the vanilla extract. Refrigerate until you’re ready to assemble the ice cream.
Once the ice cream is churned, spoon half of it into a loaf pan. Add dollops of the cream cheese mixture and gently swirl it with a spatula or knife. Repeat with the remaining ice cream and cream cheese mixture. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals from forming and freeze for at least four hours until firm. Let the ice cream sit at room temperature for a few minutes before scooping, allowing it to soften slightly for the perfect serving consistency.
How to Serve Red Velvet Ice Cream
Serving Red Velvet Ice Cream is as enjoyable as making it. You can scoop it into bowls for an elegant dessert presentation, or create a layered dessert with brownies or cake slices. Garnish with fresh berries, chocolate shavings, or sprinkles to add a festive touch. For a fun twist, use the ice cream as a filling for sandwiches with homemade cookies or cupcakes. If you’re serving a crowd, consider setting up a small ice cream station with various toppings like crushed nuts, chocolate drizzle, or caramel sauce. This makes it easy for everyone to customize their dessert while showing off the vibrant red and white swirl of the ice cream. Even simple servings are visually striking—the red velvet chunks and cream cheese ribbon create a beautiful pattern that makes each scoop feel special.
Expert Tips
For the best Red Velvet Ice Cream, a few tricks will make your results consistently excellent. Always use full-fat cream and whole milk; lower-fat options can make the ice cream icy rather than creamy. Ensure your ice cream maker bowl is fully frozen before starting, or your mixture won’t reach the desired texture. You can make your red velvet cake from scratch or use a store-bought cake, removing frosting if preferred, or leave a small amount for extra flavor. If you’re using food coloring, start with a small amount and gradually add more until you get the vibrant red shade you want. Finally, don’t rush the freezing process—letting the ice cream firm up completely ensures the perfect scoopable consistency while maintaining the swirl pattern.
How to Store Red Velvet Ice Cream
Storing your homemade Red Velvet Ice Cream correctly will keep it fresh and maintain its creamy texture. Always cover the ice cream tightly with plastic wrap or wax paper pressed to the surface to prevent ice crystals. Store in the coldest part of your freezer for up to two weeks. If the ice cream becomes too firm, let it sit at room temperature for a few minutes before scooping to soften slightly. Avoid repeated thawing and refreezing, as this can affect the texture and flavor. By following these simple storage tips, you’ll be able to enjoy your Red Velvet Ice Cream for multiple servings without losing its delicious quality.
Variation of Red Velvet Ice Cream
There are plenty of ways to customize Red Velvet Ice Cream to suit your tastes or add a fun twist. You can fold in chocolate chips, crushed cookies, or nuts for extra texture. For a richer flavor, swirl in caramel or chocolate sauce along with the cream cheese mixture. If you prefer a dairy-free version, try using coconut cream instead of heavy cream and plant-based milk. You can even layer this ice cream with brownies, cake crumbs, or fruit to make an ice cream cake or parfait. Another option is to experiment with flavored swirls, such as adding a raspberry puree instead of cream cheese for a fruity alternative. These variations make it easy to adapt the recipe to your preferences while keeping the iconic red velvet flavor.
Frequently Asked Questions about Red Velvet Ice Cream
What is Red Velvet Ice Cream made of?
Red Velvet Ice Cream is made with a creamy base of heavy cream, whole milk, sugar, cocoa powder, and red food coloring. It includes chunks of red velvet cake and a cream cheese swirl for a classic flavor combination.
Can I make Red Velvet Ice Cream without an ice cream maker?
Yes, you can make it without a machine by freezing the mixture in a shallow pan and stirring every 30 minutes until it reaches a soft, scoopable consistency.
How long does homemade Red Velvet Ice Cream last?
When stored properly in the freezer with a tight cover, it will last up to two weeks while maintaining the best flavor and texture.
Can I use a different cake for the ice cream?
Absolutely! If you can’t find red velvet cake, chocolate cake or cupcakes work well too. You can also leave out the cake entirely for a simpler version.
Is Red Velvet Ice Cream very sweet?
The combination of red velvet cake and cream cheese swirl gives a balanced sweetness, with the tanginess of cream cheese preventing it from being overly sugary.
Red Velvet Ice Cream
Equipment
- Ice Cream Maker
- Mixing Bowls:
- Loaf Pan
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons 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
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill the ice cream maker bowl for at least 24 hours before use.
- In a large mixing bowl, whisk together heavy cream, whole milk, sugar, cocoa powder, red food coloring, vanilla extract, and kosher salt until smooth.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- In the final minutes of churning, add the chopped red velvet cake pieces.
- Prepare the cream cheese swirl by beating softened cream cheese until smooth, then gradually adding powdered sugar and mixing in vanilla extract. Refrigerate until ready to use.
- Once the ice cream is churned, spoon half into a loaf pan. Add dollops of the cream cheese mixture and gently swirl with a spatula. Repeat with remaining ice cream and cream cheese mixture.
- Cover with plastic wrap or wax paper pressed directly onto the surface and freeze for at least four hours until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping for the best serving consistency.
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