Red Velvet Ice Cream Recipe – You adore the creamy chocolate tone of red velvet cake; then you are going to go head over heels with this Red Velvet Ice Cream Recipe. It is a homemade frozen dessert in which all that you love about red velvet comes together, subtle cocoa notes and slightly tangy, plus a beautiful red appearance and creamy texture combined in one frozen sweet to scoop.
It could be a Birthday, Valentine’s Day, or a day to get rid of the cravings of red velvet. This no-churn ice cream is quick to prepare and delicious to indulge in. The best of all? You need not have an ice cream machine. Only an easy combination of ingredients, a bit of blending, and a couple of hours in the freezer creates this dessert.
Recipe Overview
Prep Time, Active Time & Resting Time
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Prep Time: 25 minutes
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Active Time: 15 minutes
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Resting/Freezing Time: 6 hours (or overnight)
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Total Time: 6 hours 40 minutes
Cuisines
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American
Course
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Dessert
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Frozen Treat
Servings
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Makes about 8 servings
Calories
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Approx. 350 calories per serving
Equipment Needed
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Large mixing bowls
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Hand mixer or stand mixer
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Whisk or spatula
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9×5 inch loaf pan or freezer-safe container
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Small saucepan (if making homemade red velvet cake crumbs)
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Measuring cups and spoons
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Plastic wrap or parchment paper
Ingredients
For the Ice Cream Base:
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2 cups heavy whipping cream (cold)
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1 can (14 oz) sweetened condensed milk
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1 tsp vanilla extract
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2 oz cream cheese, softened (adds tangy flavor)
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2 tbsp cocoa powder
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Red gel or liquid food coloring (as needed for color)
Instructions
Step 1: Preparation of the Ice Cream Base
Put the cream cheese in a mixing bowl and beat until it becomes smooth and creamy.
Add condensed milk with sugar, vanilla extract, and cocoa powder. Whisk till smooth.
Add red food coloring to taste to achieve the deep red velvet color you desire. Set aside.
Step 2: Beat the cream
Using a hand mixer, whisk the cold heavy whipping cream in a chilled mixing bowl until it has firm peaks (approximately 34 minutes).
Lightly fold in the whipped cream with the red velvet base mixture. To ensure the mixture is light and fluffy, do it in two batches.
Step 3: the Optional but Delicious Cake Crumbs Step (Only If you Wish to)
Fold lightly red velvet cake crumbs or pieces. These make the ice cream soft and cake-like at every bite.
To add flavor, you may add white chocolate chips or bits of cream cheese frosting, in case.
Step 4: Froze the Ice Cream
Pour out in a loaf pan or other freezer-safe vessel.
Smooth edge of top with spatula; then if desired, add more cake crumbs.
Seal with tightly sealed plastic sheets or parchment papers.
Allow to freeze at least 6 hours, or overnight for best results.
Step 5: Scoop and Serve
When the ice cream has been taken out of the freezer, allow it to warm naturally at room temperature (approximately 5 10 minutes) and then scoop.
Can be served in bowls or in cones, or even put it between two cookies as a great treat!
Nutrition
| Nutrient | Amount |
| Calories | 350 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 24 g |
| Saturated Fat | 14 g |
| Cholesterol | 70 mg |
| Sodium | 105 mg |
| Sugar | 26 g |
| Fiber | 1 g |
| Calcium | 90 mg |
| Iron | 1.5 mg |
Tips for Success
Gel Food Coloring: It creates a bold red appearance and does not dilute the mixture.
Do not Overmix: To prevent the whipped cream from becoming fat, gently fold the cream by nutating the whisk or spoon.
Add Cake Last: Adding pieces of cake at the final step maintains the cake’s chewiness and stops the production of dampness.
Quality Cocoa: to get a decadently rich red velvet flavor, use good unsweetened cocoa powder.
Make ahead: This is an excellent ice cream to make up ahead of time and store over the holidays or at a party.
Final Thought
The red velvet is no longer limited to cakes only. This Red Velvet Ice Cream Recipe has all the things you love about the traditional dessert, in no-churn smooth, creamy, beautiful ice cream. It is filling, delicious, and an absolute dish to share (or hoard all by yourself!). You should give it a chance, and it can be your favorite frozen dessert.
