Red Velvet Ice Cream
A creamy, indulgent ice cream that captures the classic flavors of red velvet cake, complete with a tangy cream cheese swirl.
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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Notes
Store in the coldest part of your freezer for up to two weeks, tightly covered to prevent ice crystals.