Description
This Homemade Red Velvet Ice Cream recipe combines the classic flavors of red velvet cake with creamy, rich ice cream for a delightful dessert. Made with heavy cream, whole milk, cocoa powder, and real red velvet cake crumbles, this ice cream is perfect for red velvet lovers looking for a unique frozen treat that’s easy to make at home.
Ingredients
Scale
Ice Cream Base
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red food coloring (gel or liquid)
- pinch of salt
Mix-Ins
- 1 cup crumbled red velvet cake or cupcakes (homemade or store-bought)
Instructions
- Prepare the Ice Cream Base: In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, vanilla extract, white vinegar, red food coloring, and a pinch of salt until the mixture is smooth and the sugar is completely dissolved.
- Chill the Mixture: Cover and refrigerate the mixture for at least 1 to 2 hours, or until it is very cold. This step ensures a smoother, creamier texture when churned.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn following the manufacturer’s instructions, typically for 20 to 25 minutes, until the ice cream reaches a soft-serve consistency.
- Add Cake Crumbles: In the last 5 minutes of churning, slowly add the crumbled red velvet cake so it mixes evenly throughout the ice cream without breaking down completely.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container. Cover it tightly and freeze for at least 4 hours or until the ice cream is firm enough to scoop.
- Serve: Scoop the ice cream into bowls or cones, and if desired, top with extra red velvet cake crumbles or a drizzle of cream cheese frosting for an indulgent finish.
Notes
- If you don’t have an ice cream maker, pour the prepared mixture into a shallow pan and freeze. Stir every 30 minutes for 2 to 3 hours to prevent large ice crystals.
- After stirring, fold in the red velvet cake crumbles and freeze until fully set.
- For added tanginess, swirl in softened cream cheese before the final freezing stage.
- Use gel food coloring for a more vibrant red color without thinning the mixture.
- Make sure the ice cream base is very cold before churning to ensure a smooth texture.
