Red Velvet Cake Ice Cream (No Churn)
The most beautiful red and white swirled red velvet cake ice cream, in an easy to make, no churn recipe.
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Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cream Cheese Ice Cream
- 4 oz cream cheese or mascarpone cheese, softened for 1 hour
- ½ can (7 oz) sweetened condensed milk
- 1 tsp vanilla bean paste or vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup cold heavy whipping cream
Red Velvet Ice Cream
- ½ can (7 oz) sweetened condensed milk
- 2 tbsp unsweetened Dutch-processed cocoa powder
- 1 tsp "super red" gel food coloring
- 1 tsp vanilla bean paste or vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup cold heavy whipping cream
- 2 red velvet cupcakes, with cream cheese frosting
Instructions
Cream Cheese Ice Cream
- In a bowl, use your electric mixer to beat the cream cheese, sweetened condensed milk, vanilla and salt until smooth.
- Add the heavy whipping cream, and whip on medium high speed for several minutes, until thick, soft fluffy peaks form.
- Set the bowl in the refrigerator while you make the red velvet ice cream.
Red Velvet Ice Cream
- In a bowl, use your electric mixer to beat the sweetened condensed milk, cocoa powder, red food coloring, vanilla and salt until smooth.
- Add the heavy whipping cream, and whip on medium high speed for several minutes, until thick, soft fluffy peaks form.
- Crumble the red velvet cupcakes and fold the cake into the ice cream.
Assembly
- In a freezer safe container, alternate dollops of the red and white ice cream until you've filled the pan. Use a knife to briefly swirl the colors together for a swirly, marbled look.
- Cover the pan and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
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