Description
A creamy and decadent homemade red velvet ice cream featuring rich cream cheese and velvety red velvet cake crumbs, perfect for a special dessert treat. This no-churn recipe blends whipped cream, milk, and cake crumbs to create a luscious frozen dessert with vibrant color and flavor.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup milk
- 4 ounces cream cheese
- 1/4 cup granulated sugar
- 1/4 teaspoon red food coloring
Add-ins
- 2 cups red velvet cake crumbs
Instructions
- Whip the Cream: In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Be careful not to over-whisk to prevent the cream from becoming grainy.
- Combine Ingredients: Gently add the milk, granulated sugar, and cream cheese to the whipped cream. Mix slowly to avoid splashing and to keep the texture smooth.
- Add Color: Stir in 1/4 teaspoon of red food coloring gently, folding it into the mixture. Add more if a deeper pink hue is desired, but fold carefully to maintain the airy texture.
- Incorporate Cake Crumbs: Fold in the red velvet cake crumbs evenly throughout the mixture to disperse their flavor and texture.
- Freeze the Ice Cream: Pour the combined mixture into a bread pan or container and freeze for 6 to 8 hours, or overnight, until it is firm and scoopable.
Notes
- Do not over-whisk the cream to ensure a smooth texture.
- Use full-fat cream cheese for the best taste and creaminess.
- Adjust red food coloring to reach your preferred color intensity.
- For best results, use fresh red velvet cake for the crumbs.
- Allow the ice cream to sit at room temperature for a few minutes before serving to soften slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
