Valentine’s Day is almost here which means it is officially time for all things red velvet. Many of the commercially available red velvet ice creams are really just plain ice cream with red food coloring and maybe some chunks of red velvet cake, but this ice cream is a whole different deal. Made with a buttermilk base, it has a subtle tang like the classic cake with just the slightest hint of chocolate from the cocoa powder. Red velvet cake wouldn’t be complete without cream cheese frosting and this red velvet ice cream certainly wouldn’t be either. Whether you serve it on its own, or put it on top of a chocolate brownie, this ice cream should definitely be part of your Valentine’s Day dinner plans.

Red Velvet Ice Cream

 

Red Velvet Ice Cream
Red Velvet Ice Cream
Print Recipe
Servings
1 Quart
Servings
1 Quart
Red Velvet Ice Cream
Red Velvet Ice Cream
Print Recipe
Servings
1 Quart
Servings
1 Quart
Ingredients
Servings: Quart
Instructions
  1. Combine the heavy cream, 3/4 cup of sugar, and the cocoa powder in a medium saucepan over medium-high heat. Whisk occasionally until the mixture is warm and the sugar and cocoa have dissolved. While the cream is warming up, combine the egg yolks and remaining 3 tbl. of sugar in a medium bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Pour the mixture into the saucepan and cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Place a strainer over a large bowl and pour the hot egg and cream mixture through the strainer. Stir in the buttermilk, red food coloring, and vanilla. Cover and chill until the mixture is completely cool.
  3. Before you are ready to churn the ice cream, prepare the cream cheese frosting. Beat the cream cheese and butter on medium-high speed for about 2 minutes until the mixture is light and fluffy. Stir in the confectioners' sugar and mix on low until combined. Add the vanilla and heavy cream, beat for 2-3 minutes on high until fluffy. Set aside.
  4. Freeze the ice cream in an ice cream maker according to the manufacturer's instructors. Transfer the churned ice cream into a storage container, alternating layers of ice cream and cream cheese frosting. I found it easiest to put the frosting in a pastry bag and pipe it in layers on the ice cream; it doesn't matter what shape of pastry tip you use. Freeze the ice cream until firm then serve and enjoy!
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