Name: Red Velvet Ice Cream
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 c. heavy cream -; 1 c. buttermilk -; 1 c. (200 g.) granulated sugar -; 1/4 c. (20 g.) Dutch process cocoa powder -; 2 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -; Red food coloring -; 6 oz. cream cheese, softened -; 3/4 c. (85 g.) powdered sugar -; 2 c. crumbled store-bought or homemade red velvet cake -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Ice Cream

1. 2 c. heavy cream -

2. 1 c. buttermilk -

3. 1 c. (200 g.) granulated sugar -

4. 1/4 c. (20 g.) Dutch process cocoa powder -

5. 2 tsp. pure vanilla extract -

6. 1/2 tsp. kosher salt -

7. Red food coloring -

8. 6 oz. cream cheese, softened -

9. 3/4 c. (85 g.) powdered sugar -

10. 2 c. crumbled store-bought or homemade red velvet cake -

How to cook deliciously - Red Velvet Ice Cream

1. Stage

In a large bowl, whisk cream, buttermilk, granulated sugar, cocoa powder, vanilla, and salt. Slowly add food coloring until desired color is reached (keep in mind that color will lighten after ice cream is churned). Refrigerate until well chilled, at least 1 hour or up to 3 days.

2. Stage

Meanwhile, freeze bowl of ice cream maker according to manufacturer's instructions.

3. Stage

In a medium bowl, using an electric mixer on medium-high speed, beat cream cheese and powdered sugar until smooth.

4. Stage

Stir chilled ice cream base and add to bowl of frozen ice cream maker. Churn according to manufacturer’s instructions until base is creamy and smooth and the consistency of soft serve.

5. Stage

Spread about one-third of ice cream in a 9"-by-4" loaf pan. Dollop one-third of cream cheese frosting over and gently swirl into ice cream. Sprinkle with one-third of red velvet cake. Repeat to make two more layers.

6. Stage

Tightly cover in plastic wrap and freeze until solid, at least 6 hours or up to 1 month.