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Red Velvet Ice Cream

Red Velvet Ice Cream
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This Red Velvet Ice Cream is a luscious blend of creamy vanilla, a hint of cocoa, and vibrant red hues, swirled with tangy cream cheese frosting. Inspired by the classic red velvet cake, this dessert is perfect for special occasions or as a decadent treat any time of year.

Ingredients

Scale

Ice Cream Base:

  • 2 tsp (5g) tapioca starch (or cornstarch/arrowroot powder)
  • 1 cup (250ml) milk
  • 2 cups (500ml) thickened cream (heavy cream)
  • ½ cup (110g) white sugar
  • 1 tbsp natural cocoa powder (Dutch-process recommended)
  • 1½ tsp vanilla extract
  • 3 tsp red food coloring (adjust for desired intensity)
  • ½ tbsp (15g) glucose syrup (or light corn syrup)

Cream Cheese Frosting Swirl:

  • 1 tub (225g/4 oz) full-fat cream cheese, softened
  • 2 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • 1 cup (160g) powdered sugar, sifted
  • 2 tbsp milk
  • 1 tsp (5g) glucose syrup

Instructions

  1. Prepare the Ice Cream Base:
    In a small bowl, mix tapioca starch with two tablespoons of milk to create a slurry. In a saucepan, combine the remaining milk, cream, sugar, cocoa powder, vanilla extract, red food coloring, and glucose syrup. Heat gently over medium-low heat until warm. Stir frequently to dissolve the sugar and blend the cocoa powder. Add the tapioca slurry and cook until the mixture just begins to simmer. Remove from heat, cool to room temperature, then refrigerate for at least four hours or overnight.
  2. Make the Cream Cheese Swirl:
    Beat softened cream cheese with lemon juice and vanilla extract until smooth. Gradually add sifted powdered sugar and mix well. In a small saucepan, heat milk and glucose syrup until dissolved. Slowly incorporate this into the cream cheese mixture while beating until silky. Chill in the fridge until ready to assemble.
  3. Churn the Ice Cream:
    If using an ice cream maker, pre-chill your storage container in the freezer and prepare your churner according to manufacturer instructions. Pour the chilled ice cream base into the churner and churn until it reaches a soft-serve consistency.
  4. Assemble and Freeze:
    Layer churned ice cream and dollops of cream cheese swirl in your chilled container. Use a knife to gently swirl them together for a marbled effect. Cover tightly and freeze for at least four hours or until firm.
  5. Serve and Enjoy:
    Let the ice cream sit at room temperature for about five minutes before scooping for easier serving.

Notes

Serving Suggestions: Serve in waffle cones or dessert bowls with crushed cookies or white chocolate shavings for garnish. Pair with fresh berries for added freshness.

Tips & Tricks:

  • Use high-quality cocoa powder for a richer flavor.
  • Ensure all ingredients are at room temperature before mixing to avoid lumps.
  • Chill your ice cream maker bowl overnight if it’s not self-churning.

Storage & Reheating: Store in an airtight container in the freezer for up to two weeks. Allow it to soften slightly at room temperature before serving—do not microwave.

Find it online: https://icecreamin.com/red-velvet-ice-cream/