Red Velvet Ice Cream

This homemade ice cream is the dessert that has stolen our hearts this Valentine’s Day.

Total Time: 10 mins


  • 2 cup heavy cream
  • 1 cup buttermilk
  • 1 cup granulated sugar
  • 1/4 cup Dutch process cocoa powder
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • Red food coloring
  • 6oz. cream cheese, softened
  • 3/4 cup powdered sugar
  • 2 cup crumbled store-bought or homemade red velvet cake



  1. In a large bowl, whisk cream, buttermilk, granulated sugar, cocoa powder, vanilla, and salt. Slowly add food coloring until desired color is reached (keep in mind that color will lighten after ice cream is churned). Refrigerate until well chilled, at least 1 hour or up to 3 days.
  2. Meanwhile, freeze bowl of ice cream maker according to manufacturer’s instructions.
  3. In a medium bowl, using an electric mixer on medium-high speed, beat cream cheese and powdered sugar until smooth.
  4. Stir chilled ice cream base and add to bowl of frozen ice cream maker. Churn according to manufacturer’s instructions until base is creamy and smooth and the consistency of soft serve.
  5. Spread about one-third of ice cream in a 9″-by-4″ loaf pan. Dollop one-third of cream cheese frosting over and gently swirl into ice cream. Sprinkle with one-third of red velvet cake. Repeat to make two more layers.
  6. Tightly cover in plastic wrap and freeze until solid, at least 6 hours or up to 1 month.


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