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This creamy homemade red velvet ice cream brings the classic flavors of red velvet cake into a smooth and refreshing frozen treat. With a tangy buttermilk base and the addition of cocoa powder, it nails that signature chocolatey taste with a subtle bite. The swirls of cream cheese frosting and chunks of red velvet cake folded in create a perfect balance and textural delight that makes every spoonful special. It’s just right for summer BBQs or any time you want a unique dessert that stands out.
I first made this during a summer gathering when I wanted a dessert that was a little different, and it quickly became a crowd-pleaser. Now it’s a go-to whenever I want something festive and creamy.
Ingredients
- Two cups heavy cream: smoothness and richness, opt for high fat content for best texture
- One cup buttermilk: a slight tang that is key to red velvet flavor and balances the sweet
- One cup granulated sugar: sweeten without overpowering
- Quarter cup Dutch process cocoa powder: a deep chocolate taste without bitterness
- Two teaspoons pure vanilla extract: enhances all the flavors
- Half teaspoon kosher salt: balance sweetness and boost flavor
- Red food coloring: get that iconic vibrant red, use gel or paste for best color without changing texture
- Six ounces softened cream cheese: the frosting swirl, smooth and slightly tangy
- Three quarters cup powdered sugar: sweeten the frosting without grittiness
- Two cups crumbled red velvet cake: homemade or store-bought, create those delightful cake pockets in the ice cream
Step-by-Step Instructions
- Sift and Combine Ingredients:
- In a large bowl, whisk together the heavy cream, buttermilk, granulated sugar, cocoa powder, vanilla, and salt thoroughly. Slowly add the red food coloring until you reach your desired vibrant red shade. Keep in mind the color will lighten after churning. Refrigerate the mixture until it is well chilled, at least one hour or up to three days.
- Prepare the Ice Cream Maker:
- Freeze the bowl of your ice cream maker according to the manufacturer's instructions. This usually takes several hours or overnight, depending on your machine, to ensure it’s cold enough to churn properly.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium-high until smooth and creamy. This will be gently folded into the ice cream to create those signature swirls.
- Churn the Ice Cream Base:
- Pour the chilled ice cream mixture into the frozen ice cream maker bowl. Churn following the manufacturer’s instructions until the mixture thickens into a creamy soft serve texture. This means it has the consistency of soft serve ice cream.
- Layer the Cake and Frosting:
- In a loaf pan roughly nine by four inches, spread one third of the freshly churned ice cream evenly. Dollop one third of the cream cheese frosting on top and use a spatula to gently swirl it through. Sprinkle one third of the crumbled red velvet cake over the top. Repeat two more times to build three layers.
- Freeze Until Firm:
- Cover the pan tightly with plastic wrap and freeze for at least six hours until the ice cream is firm enough to scoop. For best results, keep it frozen up to one month for later enjoyment.
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One of my favorite parts is folding in the cake crumbs and cream cheese frosting as it gives the ice cream a unique homemade feel. It reminds me of summer afternoons spent serving this at family barbecues, where it quickly became the favorite dessert for kids and adults alike.
Storage Tips
Once made, keep your red velvet ice cream tightly wrapped in plastic wrap or in an airtight container to prevent ice crystals forming. It keeps well in the freezer for up to one month. When ready to serve, let it soften at room temperature for a few minutes to make scooping easier.
Ingredient Substitutions
If you do not have buttermilk, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk and letting it sit for five minutes. For cocoa, unsweetened natural cocoa can be used but Dutch process creates a deeper flavor without acidity. Cream cheese frosting can be swapped for mascarpone mixed with a bit of powdered sugar if you want a milder tang.
Serving Suggestions
Serve a scoop of this ice cream with fresh berries or a drizzle of chocolate sauce for an extra indulgent touch. It pairs beautifully with grilled peaches or a slice of brownie for layered desserts. A crisp waffle cone also works wonderfully to showcase its vibrant red color on warmer days.
Cultural Context
Red velvet cake has roots in the early 20th century Southern United States and was originally popularized for its uniquely vivid red color and mild cocoa flavor. Combining those classic cake flavors into ice cream is a fun, modern twist that manages to capture nostalgia while being perfectly suited for summer enjoyment. This recipe blends the classic cake and frosting elements into a frozen treat that feels celebratory year round.
Pro Tips
Be patient when adding red food coloring, start with a little and build to avoid going too dark or changing the ice cream texture. Scrape the sides of your ice cream maker bowl frequently to ensure even freezing and a smooth final texture. Don’t skip chilling the ice cream base thoroughly or your ice cream might not churn properly or gain the right creaminess.
Commonly Asked Questions
- → How does buttermilk affect the flavor?
Buttermilk adds a gentle tang that balances the sweetness and deepens the complexity, enhancing the classic red velvet taste.
- → Can I use store-bought red velvet cake?
Yes, using crumbled store-bought cake works well and adds familiar texture and flavor layers throughout the ice cream.
- → Why is cocoa powder used instead of melted chocolate?
Dutch process cocoa powder gives a smooth chocolatey richness without heaviness, maintaining the vibrant red color effectively.
- → What’s the best way to get smooth ice cream texture?
Scrape the ice cream maker sides during churning to mix frozen bits back into the base, ensuring an even creamy texture.
- → How long should I freeze the ice cream for a firm texture?
After churning, freeze tightly covered for at least 6 hours or up to a month for a firm, scoopable dessert.
- → Can I enjoy it right after churning?
Yes, the ice cream reaches a soft-serve consistency immediately after churning, perfect for a quick creamy treat.