Description
Indulge in the rich and creamy goodness of Red Velvet Ice Cream with this simple no-churn recipe. This decadent dessert features red velvet cake crumbs swirled into a luscious ice cream base, creating a delightful treat for any occasion.
Ingredients
Scale
Ice Cream Base:
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Red gel food coloring (as needed)
- Pinch of salt
Additional:
- 1/2 cup red velvet cake crumbs (plus extra for swirl)
Instructions
- Prepare the Ice Cream Base: In a large mixing bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, white vinegar, salt, and red gel food coloring until smooth and vibrant.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the red velvet mixture in two batches, being careful not to deflate the mixture. Stir in 1/2 cup red velvet cake crumbs, folding gently to incorporate.
- Freeze: Pour the mixture into a 9×5-inch loaf pan or airtight freezer-safe container. Swirl in additional cake crumbs on top if desired. Cover and freeze for at least 6 hours or overnight, until firm.
- Serve: Scoop and serve directly from the freezer.
Notes
- For best flavor, use freshly baked or leftover red velvet cake.
- You can also stir in white chocolate chips or a cream cheese swirl for extra richness.
- No ice cream maker required!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 27g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
