red velvet cake ice cream

by Sam on August 8, 2012

red velvet cake ice cream

I have been reading about red velvet ice cream made by a couple of my favourite American ice cream manufacturers – namely Bluebell Ice Cream, and Ben & Jerry’s recently, but sadly neither of those premium ice cream brands are available in South Africa. Since I have a deep love affair with ice cream, the only solution is to make it myself.

I noticed that they were quite pale and pink in colour and looking more like strawberries and cream. I wanted my ice cream to be as dramatic and impactful as a red velvet cake is.

For the red velvet cake, you can find my recipe for cupcakes here, or you could buy ready made ones. I used 1/2 a cup of cream cheese frosting -  1/2 of which (ie. 1/4 of a cup) I added at the beginning of the churn and 1/2 of which (another 1/4 of a cup) I added at the end so that there were bits of it swirl through the ice cream.

I think its a great idea to make the cupcakes and use 4 of them to make this dessert.

Oh…. and before we go on, you have a few choices when deciding how you want the cake part to work. I added 4 crumbled up pieces of cupcake before it went into the churn and found that in the process, the cake got totally incorporated into the mix. The ice cream really tasted like eating red velvet cake and was delicious. If you want to see chunks of cake, you will need to add them at the end of the churn. You could also do half and half.

My ice cream base uses fresh free-range eggs and is adapted from Ben & Jerrys recipe.

red velvet cake ice cream

Serving Size: about 1 litre

red velvet cake ice cream

Ingredients

  • 1/4 cup sugar
  • 2 free range eggs (whole)
  • 2 cups of full cream
  • 1 cup of milk
  • 1t vanilla extract
  • 2t of red food colouring (I used Moirs Crimson red food colouring)
  • 4 red velvet cupcakes
  • 1/2 a cup of cream cheese frosting (1/4 of a cup + 1/4 0f a cup)

Instructions

  1. Beat the eggs and sugar in an electric mixer until pale and fluffy (about 5 minutes).
  2. Add the cream and milk and mix.
  3. Add the vanilla and the food colouring.
  4. Crumble up the cake and either add it all now, or half now and half at the end.
  5. Churn your ice cream through an ice cream machine until it is set.
  6. Remove and decant into a desired container that is suitable for freezing.
http://drizzleanddip.com/2012/08/08/red-velvet-cake-ice-cream

I like using bread or loaf tins as I find the wider surface area of the ice cream easier to scoop.

This is what it looks like when it comes out the machine:

red velvet cake ice cream

You can check out my other 15 odd ice cream recipes I have on this website here.

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest.

 

 

{ 30 comments… read them below or add one }

kath August 8, 2012 at 11:18 am

I salute you! AMAZING. All hail red velvet…

Sam August 8, 2012 at 11:33 am

Thanks Kath – I am rather a fan of the stuff :-)

Lori @ RecipeGirl August 8, 2012 at 3:29 pm

I’ve just discovered your blog via Pinterest (yay!). Loving your photography and choice of dishes. Simply beautiful!

Sam August 8, 2012 at 4:36 pm

Thanks Lori, That’s so kind. I’ve just checked yours and will have a longer visit too. Lovely to ‘meet’ you. I will look for you on PInterest.
Sam

Kankana August 9, 2012 at 1:52 am

This is absolutely gorgeous. Not that I am a huge ice cream fan but I love the color and how creamy it looks!

Almay August 9, 2012 at 12:34 pm

Unbelievable. This has made my hour, day, week, whatever. I can’t stop thinking about the RVC ice cream. V cool! Happiness in a blog post!

Lucy August 9, 2012 at 6:27 pm

This looks amazing – such a fabulous colour! I love the idea of the cream cheese swirls throughout too.

Dina August 9, 2012 at 8:47 pm

wow your version is the best i’ve seen so far! yum!

kat August 10, 2012 at 1:01 am

OMG red velvet ice cream!! Red velvet cupcakes are my fave and I love how you incorporated a few cupcakes in the ice cream! I can’t wait to try this!!

Sam August 12, 2012 at 2:59 pm

Thanks Dina :-)

Sam August 12, 2012 at 3:00 pm

Thanks Kat, I must say I loved it. I love the dramatic colour. Enjoy!

Sam August 12, 2012 at 3:00 pm

Thanks Lucy :-)

KLFoodBlog August 12, 2012 at 5:45 pm

Looks amazing love this velvety redness…greetings!

Sam August 12, 2012 at 6:13 pm

Thanks KLF FB – and greetings to you :-)

Tami August 14, 2012 at 8:54 pm

Oh my goodness this looks amazing. Gotta get me an ice cream maker STAT! ;)

Astros August 15, 2012 at 4:22 pm

I am obsesssed with all things red velvet. Cakes, cupcakes, pops, waffles, crepes… THIS LOOKS FABULOUS!!! Thanks for sharing!!!

Sonia Cabano August 16, 2012 at 12:23 pm

This looks like the essence of pleasure. Worth making a double batch of red velvet cupcakes for. I think I just realised what I’m doing this weekend…marvellous, Sam!

Sam August 16, 2012 at 5:21 pm

Thanks Sonia, do you have an ice cream machine?
S x

Sonia Cabano August 16, 2012 at 8:02 pm

I do, I do. Sabah practically melted when she read this post and told me how incredibly lucky I am to know you, since I had promised her red velvet cupcakes for her birthday and she never got any. And according to her you have now come to her rescue. It will be a baking and ice cream-making weekend!

Marisa August 18, 2012 at 1:15 pm

Genius! I recently got an icecream maker, so I’m all over icecream recipes now.

Lauren September 26, 2012 at 7:04 pm

wouldn’t this be unsafe to eat due to the raw eggs? not to bring everyone down but that kind of worries me..

Sam September 26, 2012 at 8:31 pm

Hi Lauren, Ben and Jerries and Haagen Dazs use raw eggs in their recipes. If they are fresh it is totally fine. I have been making ice cream using raw eggs for several years. I prefer this to the time constraints of making a custard. If you uncomfortable with it, you should chooses a cooked egg / custard recipe.

Sherry October 14, 2012 at 10:27 pm

I am surprised it doesn’t have some sort of chocolate or cocoa in it like red velvet cake>

Sam October 14, 2012 at 10:55 pm

Hi Sherry, the chocolate is in the cake which is in the ice cream. Its a red velevet cake ice cream vs a red velvet ice cream.
Sam

Cyndi December 9, 2012 at 2:53 am

This looks delicious! I just shared this recipe on my red velvet blog http://momelite.com/red-velvet-heaven/. I hope you don’t mind!

Delores December 15, 2012 at 6:38 am

I am searching for a copycat recipe of Baskin Robbins’ Red Velvet Cake Ice cream and came across your site. I hate chocolate and just made a red velvet cake for my students (of course, I had to taste it to make sure they would like it) and it was sooooooo good. So, I turned it into an ice cream cake using BR’s Red Velvet ice cream. However, ice cream in Japan is too expensive and I want to make it myself. I am interested in trying your recipe but BR’s ice cream has streaks of condensed milk all throughout it and they also label condensed milk as one of the ingredients in the description. It is actually the best part!

Sam December 19, 2012 at 12:50 pm

HI Delores, thank you for letting me know about BR recipe, I have never used it as have based my ice cream around Ben & Jerry’s. I’m not a big fan of condensed milk as I find it too sweet.

Gulls November 7, 2013 at 2:45 pm

WOW! This looks so Yum.
When do I add the cream cheese frosting to the mixture? Is that the same as cream cheese?
Thanks

Sam November 7, 2013 at 5:16 pm

Hi Gulls, Im sure its all there in the instructions, towards the end.The cream cheese frosting is not the same as cream cheese. There is cream cheese in the frosting. If you follow the links to the cupcakes you will find the recipe there.

Heather {Woods of Bell Trees} February 8, 2014 at 11:06 am

Oh my Heavenly deliciousness!

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