This delicious Red Velvet Ice Cream tastes like everything you love in Red Velvet cake! It has a delightful subtle cocoa and tangy buttermilk flavor with a swirl of cream cheese frosting. Looking for more Southern desserts? Try this Sweet Potato Pie, Easy Peach Cobbler or find the best Banana Pudding recipes here.
Red Velvet Ice Cream Recipe
For those that are red velvet fanatics, this ice cream is a great way to get your fix during the summer time. It has everything you love about classic red velvet cake in ice cream form. Make this indulgent ice cream all summer long and enjoy this Southern classic cake frozen style!
Basically ff you like red velvet cake, then you’re gonna love this homemade ice cream recipe!
What is Red Velvet?
Red velvet is a flavor with a very subtle hint of cocoa. It also has the tang of buttermilk in its base. The texture of the cake is “velvety” soft and tender.
This recipe has classic ice cream ingredients like eggs to build a custard but a few that are more out of the ordinary which are more found in red velvet cake like buttermilk and red food coloring. Below is a full list of what you will need.
Ingredients
- EGGS
- GRANULATED SUGAR
- COCOA POWDER
- HEAVY CREAM
- BUTTERMILK
- VANILLA EXTRACT
- RED FOOD COLORING
- CREAM CHEESE FROSTING
Instructions
- TEMPER THE EGGS. To avoid any scrambling of the eggs, you must temper your eggs. Basically this means you add small amounts of hot liquid to the eggs, while whisking, to slowly bring their temperature up.
- WHISK TOGETHER THE BASE. Once the eggs have been combined with the sugar and cocoa and then tempered, add the final amount of buttermilk and vanilla to the base. Make sure you stir until everything is completely smooth.. Then add in your food coloring to get the color you desire.
- COOL COMPLETELY. Make sure your base is completely cold before you add to your ice cream maker or it will not churn completely. It should chill at least 2-3 hours.
- CHURN. Slowly add your mixture to an ice cream maker according to the manufacturer’s instructions. This takes about 30 minutes.
- STORE IN FREEZER. Once finished, add 1/3 of ice cream to the container and swirl with 1/3 of the cream cheese frosting and repeat until all is in the container. Add to your freezer to completely firm up.
How to Store Red Velvet Ice Cream
To store leftover homemade ice cream, invest in a high-quality container that can be used year round. Alternatively, these biodegradable containers also make for quick, sustainable storage.
You can also use Tupperware or Rubbermaid freezer-safe containers, old plastic ice cream containers.
Homemade ice cream is best consumed within 2 weeks but it can be stored for up to 4 months. The quality, taste, texture, and color will deteriorate after long-period freezer storage. Keep the container tightly sealed to prevent freezer burn and serve while fresh.
Red Velvet Ice Cream
Ingredients
- 3 large eggs
- 2 egg yolks
- 1 1/2 cups granulated sugar
- 1 tbsp cocoa powder
- 3 cups heavy whipping cream
- 1 cup buttermilk
- 1 tbsp pure vanilla extract
- red food coloring
- cream cheese frosting use as much or as little as you prefer to swirl in your base
Instructions
- Beat eggs and egg yolks in a medium sized bowl.
- Next add sugar and cocoa powder to the bowl and whisk together. Add heavy cream to a large pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot cream to the egg mixture to temper it and whisk together to combine.
- Then slowly add in the rest of the heavy cream and continue whisk the entire time to make sure it doesn't scramble.
- Next whisk in buttermilk and vanilla extract.Lastly, add red food coloring until you reach the color you desire.
- Place the mixture in the refrigerator for at least 4-5 hours (or overnight) to chill completely. Add your mixture to an ice cream maker according to the manufacturer's instructions.
- Once finished, add 1/3 of ice cream to the container and swirl with 1/3 of the cream cheese frosting and repeat until all is in the container. Freeze for 3-4 more hours then serve.
- Store in freezer while not serving.