Red Velvet Ice Cream Recipe
In this Red Velvet Ice Cream, its tangy buttermilk-cocoa base and cream cheese frosting swirl make for the most indulgent and delicious scoop!
Servings: 8 servings
Calories: 590kcal
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 1 tablespoon cocoa powder
- 3 cups heavy whipping cream
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- Red food coloring
- cream cheese frosting a delicious cream cheese frosting recipe can be found here
Instructions
- 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 2-3 hours 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.
- Store in freezer while not serving. If you want a super firm set up of this ice cream, set in the freezer for at least two days. This recipe is more closer to soft serve in terms of texture but absolutely delicious.
Notes
RECIPE TIPS
Freeze the bowl and beaters- I place my mixing bowl and beaters in the freezer for 10-15 minutes beforehand to keep everything and cold as possible.
Use homemade cream cheese frosting- For the best result, I recommend using my easy to make cream cheese frosting. Sweet, fluffy, slightly tangy, and insanely easy to whip up, this Cream Cheese Frosting recipe is so rich and luxurious.
Don’t overmix the frosting- You don’t want the frosting to disappear into the ice cream. Instead, you want thick, distinguishable swirls. Use a butter knife to carefully swirl the frosting throughout the ice cream.
Add toppings- This recipe is totally customizable! Add your favorite toppings for a fun twist. Mini marshmallows, nuts, chocolate chunks, or brownie pieces are all great choices!
HOW TO STORE HOMEMADE ICE CREAM
To store leftover homemade ice cream, I’d recommend investing in a high-quality container that can be used year round. This container is a favorite of mine; it’s inexpensive and doesn’t take up much freezer space. Alternatively, these biodegradable containers also make for quick, sustainable storage.
Other options for storage include: Tupperware or Rubbermaid freezer-safe containers, old plastic ice cream containers (ones with screw on lids like Talenti), a loaf pan covered with plastic wrap, or even a pie dish!
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
Calories: 590kcal | Carbohydrates: 57g | Protein: 4g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 173mg | Sodium: 165mg | Potassium: 166mg | Sugar: 47g | Vitamin A: 1425IU | Vitamin C: 0.5mg | Calcium: 103mg | Iron: 2.1mg