Description
Rich and creamy homemade Red Velvet Ice Cream combining classic red velvet cake flavors with a smooth ice cream texture, featuring cocoa, cream cheese, and a vibrant red color. Perfect for any occasion, this recipe is easy to make and customizable to your taste.
Ingredients
Scale
Dairy and Base Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 4 ounces cream cheese, softened
Flavorings & Color
- 2 tablespoons cocoa powder (preferably Dutch-processed)
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons red food coloring
- 1 teaspoon lemon juice (optional)
Instructions
- Preparing the Ice Cream Base: Combine whole milk, heavy cream, sugar, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is warm but not boiling, ensuring a smooth and evenly flavored base.
- Tempering the Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly pour about half a cup of the warm milk mixture into the yolks while whisking constantly to prevent scrambling. Gradually add the tempered yolk mixture back into the saucepan with the remaining cream base.
- Cooking the Custard: Cook the combined mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, creating a rich and creamy custard base.
- Adding Cream Cheese and Color: Remove the custard from heat. Add softened cream cheese, vanilla extract, red food coloring, and lemon juice if using. Whisk until smooth and fully incorporated. Allow the mixture to cool to room temperature.
- Chilling and Churning: Pour the custard into a container, cover, and refrigerate for at least 4 hours or overnight to chill thoroughly and develop flavor. Once cold, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freezing Until Firm: Transfer churned ice cream to a lidded container and freeze for an additional 4 hours or until firm enough to scoop and serve.
Notes
- Use high-quality Dutch-processed cocoa powder for authentic flavor and color.
- Temper egg yolks slowly to avoid lumps and achieve a silky custard.
- Ensure custard is completely chilled before churning to prevent icy texture.
- Use just enough red food coloring to get a vibrant color without affecting flavor.
- Make sure cream cheese is softened to mix smoothly with the custard.
- For vegan variation, substitute coconut milk and dairy-free cream cheese.
- You can fold in mix-ins like nuts, chocolate chips, or berries during the last stage of churning.
- If no ice cream maker is available, use the freeze-and-stir method, stirring every 30 minutes until creamy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg