Creamy and decadent, Red Velvet Ice Cream combines a smooth base of heavy cream and buttermilk with the deep cocoa notes of Dutch Process cocoa powder. To achieve the signature bright red colour, we add just the right amount of red food colouring.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 1 cup buttermilk
- 1 cup (200g) granulated sugar
- 1/4 cup (20g) Dutch process cocoa powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- Red food colouring (amount depends on desired colour)
For the cream cheese swirl:
- 6 ounces cream cheese, softened
- 3/4 cup (85g) powdered sugar
Mix in:
- 2 cups crumbled store-bought or homemade red velvet cake
Method:
In a large mixing bowl, whisk together the heavy cream, buttermilk, granulated sugar, Dutch process cocoa powder, vanilla extract and kosher salt until well combined and the sugar is dissolved.
Gradually add the red food colouring until you achieve the desired bright red colour. Note that the colour will lighten slightly when frozen.
In a separate bowl, whisk together the softened cream cheese and icing sugar until smooth and creamy.
Pour the prepared ice-cream base into the bowl of an ice-cream maker and churn according to the manufacturer’s instructions until you have a soft-serve consistency.
During the last few minutes of churning, add the crumbled red velvet cake to the ice-cream maker. Mix in evenly.
Spoon a layer of churned ice cream into a freezer-safe container. Drop spoonfuls of the cream cheese mixture on top. Repeat the layers, finishing with a final layer of ice cream.
Cover with cling film or a lid and freeze for at least 4 hours or until firm.
Remove from the freezer and allow to come to room temperature for a few minutes before scooping. Serve the red velvet ice cream in bowls or cones, garnished with crumbled red velvet cake if desired.
