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Close up scoop of red velvet ice cream.
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5 from 2 votes

Red velvet ice cream

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!
Prep Time30 mins
Cook Time5 mins
Chilling and freezing time4 hrs
Total Time4 hrs 35 mins
Course: Dessert, Snack
Cuisine: American, Austalian
Keyword: Red velvet cake ice cream


  • ice cream churner
  • Electric hand beaters or a stand mixer


  • 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


  • 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!