This creamy homemade red velvet ice cream is made with a buttermilk base and cocoa powder for that iconic chocolatey, tangy red velvet flavor. It’s an ideal treat for Valentine’s Day and beyond. A cream cheese frosting is crucial to red velvet, so we added a swirl of the frosting throughout and crumbled some red velvet cake in too so you get bits in every bite. You can make your own cake or buy a few cupcakes from a local bakery to make it even easier.
When churning your ice cream, be sure to scrape the sides down. A lot of ice cream will freeze to the sides, and you want to make sure the whole batch gets a chance to harden. Scraping the sides with a metal spoon or stiff rubber spatula will help better mix and uniformly freeze your ice cream. After you’re done churning, your ice cream will be at a soft-serve consistency, which means you can enjoy it right then and there if you really want. For a firmer ice cream, be sure to let it freeze until completely solid—this will take up to 6 hours. Your cream can be kept, wrapped tightly, for up to 1 month in the freezer!
Did you make this ice cream? Let us know how it went in the comments!
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Food Editor
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she’s also our go-to for all things regarding Midwestern cuisine. She’s also our expert pie crimper.
