Description
This Homemade Red Velvet Ice Cream recipe combines the classic flavors of red velvet cake with creamy, smooth ice cream. Featuring a rich and tangy cream cheese base, infused with cocoa and vibrant red food coloring, it’s swirled with a luscious cream cheese buttercream icing for an indulgent dessert perfect for any occasion.
Ingredients
Scale
Ice Cream Base
- 8 ounces cream cheese (227 grams, room temperature, 1 brick)
- 1 cup heavy cream (227 grams)
- 1 cup whole milk (227 grams)
- ¾ cups granulated sugar (150 grams)
- 4 teaspoons red food coloring (19 grams)
- 1 tablespoon unsweetened cocoa powder (5 grams)
- ¼ teaspoon kosher salt
Cream Cheese Icing
- 4 ounces cream cheese (113 grams, room temperature, ½ brick)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups powdered sugar (226 grams)
Instructions
- Prepare the Ice Cream Base: Place the cream cheese, heavy cream, whole milk, granulated sugar, red food coloring, cocoa powder, and kosher salt into a high-powered blender. Pulse the mixture until it is fully combined and smooth. Pour the mixture into a large bowl and refrigerate for at least 2 hours or up to overnight to chill thoroughly.
- Churn the Ice Cream: Once chilled, pour the ice cream base into an ice cream maker. Process the mixture according to the manufacturer’s instructions, typically until it reaches a soft-serve consistency.
- Make the Cream Cheese Icing: While the ice cream churns, prepare the icing. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese, unsalted butter, and vanilla extract until smooth and fluffy. Gradually add the powdered sugar in ½ cup increments, mixing well after each addition until the icing is fully combined and light.
- Layer and Swirl the Ice Cream: Once the ice cream is ready, transfer half of it to a freezer-safe container. Spoon 5 to 6 dollops of the cream cheese icing over the ice cream layer. Using a knife, gently swirl the icing into the ice cream to create marbled ribbons. Add the remaining ice cream on top and repeat with more icing and swirling.
- Freeze Before Serving: Cover the container and freeze the layered and swirled ice cream overnight to allow it to firm up completely for the best texture when served.
Notes
- Ensure the cream cheese and butter are at room temperature for smooth blending and creaming.
- Use a high-powered blender to avoid lumps in the ice cream base.
- The red food coloring can be adjusted to achieve your preferred shade of red.
- Allow the ice cream to freeze overnight for optimal scoopability and flavor melding.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm, but the texture may be less creamy.