Red Velvet Ice Cream

5 from 2 votes

This Red Velvet Ice Cream tastes like everything you love in the cake! It has subtle cocoa and buttermilk flavors with a cream cheese frosting swirl.

Prep Time 20

Cook Time 5

Freeze Time 8

Total Time 8 25

Servings quart

Calories 4236kcal

Author Jocelyn Delk Adams

Ingredients

3 large eggs
2 egg yolks
1 1/2 cups granulated sugar
1 tbsp cocoa powder
3 1/4 cups heavy whipping cream
3/4 cup buttermilk
2 tsp 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 together eggs and yolks in a medium bowl.
Whisk in sugar and cocoa powder. Heat heavy cream to boiling, then remove from heat.
Temper egg mixture with 3 tablespoons hot cream, whisking constantly.
Gradually add remaining cream, whisking to prevent scrambling.
Stir in buttermilk, vanilla extract, and red food coloring to desired color.
Chill mixture in refrigerator for 4-5 hours or overnight.
Process in an ice cream maker as per manufacturer's instructions.
Layer 1/3 ice cream and 1/3 cream cheese frosting in a container, repeating layers. Freeze for 3-4 hours.
Serve and store remaining in freezer.

Notes

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.

Nutrition