Just in the nick of time for V-day, I'm sliding in with this Red Velvet Cake Ice Cream recipe! All the heart eyes for this one! Close your eyes and imagine this... Well, don't close them because you have to keep reading. Ok. Cream Cheese Frosting is the flavor of the ice cream base. Yes! And it really tastes like it. And then, plenty of Red Velvet Cake is crumbled throughout. Can you tell I'm excited about this one? Well I am! And I hope you are too!
Ice Cream is my Love Language
It's no secret I love creating ice cream flavors. I have so many that I just haven't had time to get written up but it is one of my goals for 2021. This is one I just had to share with Valentine's Day fast approaching. But you don't need a holiday or any excuse to make this Red Velvet Cake Ice Cream.
I pride myself on nailing the ice cream flavors I'm creating. Like, when you take a bite of my ice cream, I don't want you to have to guess what flavor it is. I want you to know. So I spend time really thinking about the flavors and the little things. I love watching the reaction and the realization when someone takes a bite of my ice cream. As their eyes widen and they say, "it really tastes like ... insert flavor here ..." My son did this recently with a *coming soon* flavor. He was just amazed at how I replicated the flavor of a well-known dessert and turned it into an ice cream flavor. Gosh I love that kid.
This cream cheese frosting ice cream base is pretty amazing and totally unmistakeable due to a combination of lots of vanilla bean paste and a little bit of almond extract - and of course a good amount of cream cheese. And then crumbling in nice big chunks of fresh, moist, red velvet cake? This is the perfect Valentine's Day treat!
A few notes on this Red Velvet Cake Ice Cream Recipe:
- I highly recommend this red velvet cupcake recipe from Buttermilk by Sam. And it is so chocolaty and moist and is just the right size for this ice cream recipe!
- Use the good cocoa, and if you can find it, use cocoa rouge - it is naturally a deep red color which means you can use less food coloring.
- similarly, use the good extracts. All natural, highest quality.
- And about that food coloring - I am not a fan of artificial anything, so I always use a natural food coloring especially in something like this where you are using quite a lot. This is totally up to you. This is the one I use: Watkins Natural Red Food Coloring
- This recipe does require an ice cream maker. I have not tried it without one and I can't recommend you try to make it without one.
- Making the ice cream base the night before and letting it chill overnight before churning is the way to go. You want it completely chilled before churning.
I hope you'll give this ice cream recipe a try! Let me know if you do. I love seeing my recipes in your kitchens! xo - Anita