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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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.