Beat the summer heat with this homemade Red Velvet Ice Cream. Take red velvet flavor and transforms it into a creamy ice cream. What sets this ice cream apart is the inclusion of crumbled red velvet cake pieces!
Check out my Chunky Monkey Ice Cream and my Cinnamon Toast Crunch Ice Cream for more ice cream recipes!
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This red velvet ice cream recipe is a flavor explosion that combines the taste of traditional red velvet cake with delicious ice cream. It's great for Valentine’s day desserts too!
It's a sweet treat that'll have you coming back for seconds!
Why You'll Love This Recipe
If you love red velvet recipes, you'll love this homemade ice cream recipe that captures the distinct red velvet cake flavor. The pieces of red velvet cake is perfect for any red velvet lover!
Making your own ice cream at home allows you to control the ingredients and customize the flavors according to your preferences. Made in the ice cream machine with easy ingredients!
Ingredients You Need
- Heavy cream: The rich and creamy base of this ice cream.
- Whole milk: Adds a touch of richness and creaminess.
- Granulated sugar: Provides sweetness, enhancing the flavors of the red velvet cake and the cocoa powder.
- Unsweetened cocoa powder: Responsible for the distinct chocolate flavor.
- Red food coloring: Used to achieve the vibrant red color that is characteristic of red velvet cake.
- Vanilla extract: Adds a subtle taste to the ice cream.
- Salt: Helps to balance the sweetness and intensify the chocolate notes.
- Egg yolks: The egg yolks contribute to the richness and creaminess of the ice cream.
- Red velvet cake crumbs: Added during the churning process to infuse the ice cream with the authentic flavors and textures of red velvet cake or red velvet cupcakes.
Step By Step Photos
Heat heavy cream and milk.
Whisk the egg yolks until pale.
Refrigerate the ice cream mixture.
Churn in an ice cream maker.
How To Make Red Velvet Cake Ice Cream From Scratch
Step 1. Make the base: In a saucepan, whisk together cream, milk, sugar, cocoa powder, red food coloring, vanilla, and salt over medium heat until hot but not boiling.
Step 2. Beat egg yolks: In a large bowl, beat the egg yolks with an electric mixer, until pale and frothy.
Step 3. Combine mixtures: Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
Step 4. Cook and thicken: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Step 5. Strain and cool: Strain the mixture into a bowl to remove any lumps. Let it cool to room temperature.
Step 6. Chill: Cover the bowl and refrigerate for at least 2 hours or overnight.
Step 7. Churn: Pour the chilled mixture into an ice cream maker and churn for 25-30 minutes.
Step 8. Add cake crumbles: In the last few minutes of churning, add in the crumbled red velvet cake.
Step 9. Freeze: Transfer the ice cream to an airtight container, or a loaf pan covered with aluminum foil, and freeze for at least 2-3 hours, or until firm.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- After cooking the ice cream base, make sure to chill it thoroughly before churning.
- Straining the ice cream base after cooking is crucial to remove any lumps or cooked egg bits.
- Make your own red velvet cake with a cake mix or store-bought.
Frequently Asked Questions About Red Velvet Ice Cream
It's best to use an airtight container to prevent ice crystals from forming, and consume it within 1 to 2 months.
Press plastic wrap directly onto the surface of the ice cream before sealing the container. This minimizes exposure to air and helps prevent freezer burn.
More Red Dessert Recipes You Might Enjoy
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Red Velvet Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large egg yolks
- ½ cup crumbled red velvet cake without frosting
Instructions
- In a medium saucepan, whisk together the heavy cream, whole milk, sugar, cocoa powder, red food coloring, vanilla extract, and salt over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until they are pale and frothy.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly, until the mixture is well combined.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the saucepan from heat and strain the mixture through a fine-mesh strainer into a clean bowl.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
- Churn the mixture in an ice cream maker for 25-30 minutes.
- In the last few minutes of churning, add in the crumbled red velvet cake.
- Transfer the ice cream to an airtight container and freeze until firm, at least 2-3 hours.
Notes
- After cooking the ice cream base, make sure to chill it thoroughly before churning.
- Straining the ice cream base after cooking is crucial to remove any lumps or cooked egg bits.
- Make your own red velvet cake with a cake mix or store-bought.
- Storing: It's best to use an airtight container to prevent ice crystals from forming, and consume it within 1 to 2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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