Red Velvet Ice Cream Recipe

Creamy, tangy, and indulgent homemade Red Velvet Ice Cream Recipe that captures the flavors of classic red velvet cake with cream cheese and cocoa. No churn needed, just simple steps for a perfect frozen treat.

No ratings yet

Print Pin

Course: Dessert, Ice Cream

Cuisine: American, Southern

Prep Time: 20

Cook Time: 0

Freeze & Set: 6

Total Time: 6 20

Servings: servings

Calories: 350kcal

Cost: $8

Equipment

1 Stand mixer or hand mixer Used to whip cream to stiff peaks and blend cream cheese smoothly.
2 Large mixing bowls One for whipping cream, another for mixing the flavor base.
1 Rubber spatula Essential for gently folding whipped cream into the mixture.
1 Freezer-safe container with lid Keeps ice cream airtight and prevents freezer burn.
1 Plastic wrap Pressed directly on surface to prevent ice crystal formation.
1 Ice cream scoop Makes serving easier and creates neat scoops.

Ingredients

Base Ingredients

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese softened
½ cup buttermilk
2 tablespoon unsweetened cocoa powder
1–2 tablespoon red food coloring
2 teaspoon vanilla extract
¼ teaspoon salt

Optional Add-ins

1 cup crushed red velvet cake pieces optional
½ cup cream cheese frosting swirl optional
¼ cup mini chocolate chips optional

Instructions

Whip heavy cream until stiff peaks form.
Blend cream cheese, condensed milk, cocoa, buttermilk, vanilla, salt, and red coloring.
Gently fold whipped cream into red velvet mixture.
Transfer to container, cover with plastic wrap, and freeze 6+ hours.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition