Red Velvet Ice Cream

5 from 1 vote

Red Velvet Ice Cream is inspired by the classic dark red cake of the same name. It’s made with rich cocoa and colored red to pay homage to the popular dessert.

Prep Time15

Bake Time5

Total Time5 15

Servings:

Calories: 501kcal

Author: Karin and Ken

Ingredients

2 cups heavy cream
⅓ cup cocoa powder
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
Red food coloring

Instructions

Add your cream, cocoa powder, and vanilla to a large mixing bowl. Use an electric hand mixer to whip the cream for about 3 minutes, or until it starts to form stiff peaks.
As soon as your cream starts to form stiff peaks, add in the condensed milk, chocolate chips, and food coloring. Use a silicone spatula to gently fold the ingredients together until just combined. Make sure there are no ribbons of condensed milk in the mixture.
Pour your ice cream into a 9x5 inch loaf pan and cover it with plastic wrap. Let your ice cream freeze for about 5 hours, or until the top is firm to the touch.
Let your ice cream soften on the counter for a few minutes before scooping. Enjoy!

Notes

Store your red velvet ice cream in the freezer tightly covered for up to 2 months.
Ensure not to overwhip the heavy cream to prevent it from separating and becoming grainy.
Chill your mixing bowl in the refrigerator for about 30 minutes before you mix the ingredients to ensure the ice cream stays cool. This results in a better texture!

Nutrition