This red velvet ice cream has all the elements of red velvet cake you know and love: smooth velvety red velvet combined with a tangy cream cheese frosting swirl, yum!
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If you like red velvet cake, and let's face it who doesn't, you're going to love this red velvet cake ice cream. It has all the elements of red velvet cake we love. A chocolatey, vanillary 'cake' element in signature fire engine red, with a smooth, tangy cream cheese frosting generously swirled through it. You really get the fabulous taste and textural contrast between the red velvet and cream cheese. And it's so darn pretty. Perfect for a special Valentine's Day dessert but to be honest I'm happy to eat this fabulous homemade ice cream any day of the year!
What flavor is red velvet ice cream?
Like chocolate red velvet cake, red velvet ice cream is a combination of subtle chocolate and supercharged vanilla with a tangy cream cheese swirl. In some ice cream the flavors are combined, but in others the 'cake' element is separate and swirled with the cream cheese frosting element.
Can't get enough of red velvet or what to know more about the origins of this iconic cake? You can read all about it in my post on chocolate red velvet cake. Its the cake featured in the background of these ice cream photos 😀
Ingredients
Natural cocoa powder: natural cocoa powder is best for this recipe as it won't interfere with the red color, but you could use Dutch-processed if that's all you have (as opposed to chocolate red velvet cake, which is always made with natural cocoa).
Red food color: is needed to get that bright fire engine red color we all know and love.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese. Fresh is best, I don't recommend bottled lemon juice.
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cream cheese frosting taste.
Thickened cream: I use thickened cream in Australia which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Milk: this recipe uses full-fat milk with a fat content of about 3.5%.
White sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!
How to make red velvet ice cream
Put the tapioca starch into a small bowl. Measure the milk and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
Add the rest of the milk, cream, sugar, vanilla, red food color, cocoa powder and glucose syrup to a pot on the stove. Heat until just warm. If you are having trouble mixing in the cocoa powder you can carefully give it a brief blitz with a stick/immersion blender. Heat on medium-low for a few mins until just simmering, stirring often to mix in the sugar.
Add the tapioca starch slurry and mix well. Remove from the heat and allow to cool. Transfer to a heat-proof container, cover and chill in the fridge for at least four hours, preferable overnight.
To make the cream cheese swirl beat the cream cheese, vanilla essence and lemon together. Sift in the icing sugar and beat in. Add the milk and glucose syrup to a small clean pot on the stove. Heat on low, stirring until the glucose syrup is fully dissolved. Turn off the heat and allow it to cool for a few minutes. Slowly add the milk and glucose syrup to the cream cheese frosting mix, beating in well between additions. Chill in the fridge until cold.
Put your ice cream storage container in the freezer to chill. If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Otherwise take the churning bowl out of the freezer right before churning.
Pour mix into ice cream churner and churn. It will be the consistency of soft-serve when done. Layer the churned ice cream and the cream cheese frosting swirl in the container. Cover and transfer to the chilled container and freeze for four hours or until firm.
How to serve
To serve remove from the freezer, scoop and enjoy! Fabulous with a little extra cream cheese frosting drizzled over the top, or on its own. Delicious!
How to store
This ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Chocolate Red Velvet Cake
- Black Forest Ice Cream
- Traditional Black Forest Cake
- Eggless Carrot Cake
- Cakesicles
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📋 Recipe
Red velvet ice cream
Equipment
- ice cream churner
- Electric hand beaters or a stand mixer
Ingredients
- 2 teaspoons (5gms) tapioca starch
- 1 cup (250mls) milk
- 2 cups (500mls) thickened cream
- ½ cup (110gms) white sugar
- 1 tablespoon natural cocoa powder
- 1 & ½ teaspoons vanilla extract
- 3 teaspoons red food colour
- ½ tablespoon (15gms) glucose syrup
For the cream cheese frosting swirl
- 1 tub (4 oz/ 225gms) full fat cream cheese
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 cup (160gms) icing sugar/ powdered sugar
- 2 tablespoons milk
- 1 teaspoon (5gms) glucose syrup
Instructions
- Put the tapioca starch into a small bowl. Measure the milk and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
- Add the rest of the milk, cream, sugar, vanilla, red food color, cocoa powder and glucose syrup to a pot on the stove. Heat until just warm. If you are having trouble mixing in the cocoa powder you can carefully give it a brief blitz with a stick/immersion blender.
- Heat on medium-low for a few mins until just simmering, stirring often to mix in the sugar.
- Add the tapioca starch slurry and mix well. Remove from the heat and allow to cool. Transfer to a heat-proof container, cover and chill in the fridge for at least four hours, preferable overnight.
- To make the cream cheese swirl add the vanilla and lemon juice to the cream cheese and mix well.
- Sift in the powdered sugar and mix well.
- Add the milk and glucose syrup to a small pot on the stove. Gently heat while stirring until all the glucose syrup has dissolved into the milk.
- Gradually add the milk and glucose syrup mix into the cream cheese swirl while beating. Chill in the fridge until ready to assemble your ice cream.
- Put your ice cream storage container in the freezer to chill. If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Otherwise take the churning bowl out of the freezer right before churning.
- Pour the mix into ice cream churner and churn. It will be the consistency of soft-serve when done.
- Layer the churned ice cream and cream cheese swirl in the chilled container, alternating blobs of ice cream and swirl. Cover and freeze for four hours or until firm.
- To serve remove from the freezer, scoop and enjoy!
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Such a fun and vibrant ice cream - I love that cream cheese frosting swirl!