Description
A creamy twist on the beloved red velvet cake, this ice cream combines cocoa richness with cream cheese tang in a delightful frozen treat.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1–2 tablespoons red food coloring
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together whole milk, heavy cream, and granulated sugar until fully blended and the sugar is dissolved.
- Add cocoa powder and mix until smooth, ensuring there are no lumps.
- Mix in the red food coloring and vanilla extract, adjusting the color to your liking.
- Fold in softened cream cheese gently, being careful not to overmix.
- Refrigerate the mixture for about 2 hours until completely chilled.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-30 minutes.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours.
- Serve the ice cream in bowls or cones.
Notes
For a dairy-free version, substitute whole milk with almond or coconut milk and use vegan cream cheese. Adjust sugar with a substitute as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: red velvet, ice cream, dessert, summer treat, family recipe