Creamy Red Velvet Ice Cream (Printable Version)
# What You'll Need:
→ Dairy and liquids
01 -
480 ml heavy cream
02 -
240 ml buttermilk
→ Sweeteners and flavorings
03 -
200 g granulated sugar
04 -
20 g Dutch process cocoa powder
05 -
2 tsp pure vanilla extract
06 -
Red food coloring, to taste
07 -
1/2 tsp kosher salt
→ Cream cheese frosting
08 -
170 g cream cheese, softened
09 -
85 g powdered sugar
→ Mix-ins
10 -
240 g crumbled red velvet cake (store-bought or homemade)
# Step-by-Step Directions:
01 -
In a large bowl, whisk together heavy cream, buttermilk, granulated sugar, Dutch process cocoa, vanilla extract, and kosher salt. Gradually add red food coloring until desired tint is achieved, keeping in mind the color will lighten during churning. Cover and refrigerate for at least 1 hour or up to 3 days.
02 -
Freeze the ice cream maker bowl according to the manufacturer’s instructions until fully chilled.
03 -
Using an electric mixer on medium-high speed, beat softened cream cheese and powdered sugar until smooth and creamy.
04 -
Pour the chilled ice cream base into the frozen ice cream maker bowl and churn according to manufacturer’s instructions until the mixture reaches a smooth, soft-serve consistency.
05 -
In a 23 cm by 10 cm loaf pan, spread one-third of the churned ice cream. Dollop one-third of the cream cheese frosting over the ice cream and gently swirl with a spatula. Sprinkle one-third of the crumbled red velvet cake on top. Repeat two more layers following the same process.
06 -
Cover the loaf pan tightly with plastic wrap and freeze until the ice cream is fully solidified, at least 6 hours or up to 1 month.
# Helpful Notes:
01 -
Scraping down the sides of the ice cream maker bowl during churning helps achieve uniform texture and ensures all mixture freezes evenly.
02 -
The ice cream can be enjoyed immediately for a soft-serve consistency or frozen longer for a firmer scoop.
03 -
Store tightly wrapped to maintain freshness and prevent freezer burn.