Servings: 8 servings
Calories: 320kcal
Cost: $15.00
Equipment
- Ice cream maker
- Saucepan
- Mixing bowls
- Airtight freezer-safe container
- Spoon for stirring
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon red food coloring
- ½ teaspoon cocoa powder
- 1 cup chopped red velvet cake store-bought or homemade
- ½ cup cream cheese frosting homemade or store-bought
Instructions
- In a medium saucepan, combine heavy cream, whole milk, and sugar; heat over medium heat, stirring until sugar dissolves, then remove from heat.
- Stir in vanilla extract, red food coloring, and cocoa powder until mixture turns a burgundy color.
- Pour the mixture into a bowl, cover with plastic wrap, and chill in the fridge for at least two hours or overnight.
- Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions.
- While churning, prepare your mix-ins: cut red velvet cake into cubes and warm cream cheese frosting to drizzle.
- When the ice cream reaches a soft-serve consistency, fold in the cake pieces and swirl in the frosting.
- Transfer the ice cream to an airtight container and freeze for at least four hours until firm.
Notes
To enhance the cocoa notes, add a pinch of espresso powder to the ice cream base. For best results, use high-quality cocoa powder and fresh ingredients. Store in the coldest part of your freezer, and during storage, cover the surface with parchment paper to prevent ice crystals. If you're short on time, consider no-churn methods by whipping the cream and folding it into sweetened condensed milk. Practice makes perfect! Don’t worry if your first batch isn't flawless; it's still going to taste amazing.
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 40mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!