Have you been craving ice cream, then you should try this easy homemade Red Velvet Ice-cream. The best part is it can be prepared in minutes.
In this post, you get the ingredients and method of preparation.
Red Velvet Base Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cream Cheese Ingredients:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Preparation:
1. Prepare the Red Velvet Base:
- In a mixing bowl, whisk together the cocoa powder and red food coloring until you have a smooth paste.
- In a saucepan, combine the heavy cream, whole milk, granulated sugar, and the cocoa-red food coloring paste. Heat the mixture over medium heat, stirring occasionally, until it’s warmed through and the sugar has dissolved. Do not boil.
- Remove the saucepan from heat and stir in the vanilla extract and salt. Allow the mixture to cool to room temperature.
2. Prepare the Cream Cheese Swirl:
- In a separate bowl, beat the softened cream cheese until it’s smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until well combined. Set aside.
3. Combine and Chill:
- Once the red velvet base has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Layer and Swirl:
- Transfer about half of the churned ice cream into a freezer-safe container. Spoon dollops of the cream cheese swirl over the ice cream.
- Add the remaining ice cream on top and repeat with more dollops of the cream cheese swirl.
- Use a butter knife or skewer to gently swirl the cream cheese mixture into the ice cream. Don’t overmix; you want distinct swirls.
5. Freeze:
Cover the container with plastic wrap or a lid and place it in the freezer. Allow the ice cream to freeze for at least 4-6 hours, or until it’s firm.
6. Serve:
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
