Are you craving a scoop of Red Velvet Ice Cream? Maybe it's the holiday season or the snug Christmas spirit that has gotten us feeling the love in the air. Or perhaps, we're feeling Valentine's day a little early this year. Whatever the reason may be, we bet you're also in the mood for some red velvet goodness melting in your mouth, just like we are.
That's why today we're sharing with you the quickest, simplest, yet the most delicious Red Velvet Ice Cream recipe that you may have ever come across.
Let the festive season serve you with this lusciously creamy dessert contrasted with the crumbly red velvet texture right from the corner of your kitchen. Season's greetings!
What's a Red Velvet Ice Cream?
Red velvet is essentially is a unique flavour thought to have originated somewhere in the 20th century. We can't precisely trace how the flavour came out to its existence and who is to take credit for it. However, we know that before the red velvet cake, cakes had a more crumbly and coarser texture to them.
A commonly told story is that during World War II, when food was being rationed, bakers used beetroot juice in place of sugar, which worked to enhance the colour, flavour and retain moisture in the cake. Adams Extract, a Texan company, even began to sell the red food colouring and flavour extracts which became one of the first red velvet cake products. Although, some may have gotten to know of the recipe from New York City's famous Waldorf-Astoria Hotel, who popularly called it the Waldorf-Astoria cake. But today, we're taking this beautifully textured cake and turning it into a creamier, chilly delight.
Do all red velvet items contain food colouring in them?
Food colouring has nothing to do with the flavour and is only essentially there to make the red velvet items look more appealing and live up to their name 'red'. Yes, most red velvet items have added colouring, but it's not necessary to the taste. As a matter of fact, the vinegar combined with the buttermilk (if you were cooking a red velvet cake) naturally brings out the cocoa's red tones. Buttermilk and vinegar is also the magic behind a softer cake, as it helps break down the gluten in the flour. Those red tones are initially how this cake got its name. If you do add colouring to any of your red velvet items, keep in mind the colouring can make the cake bitter. So, stay cautious and be mindful in adding the food colouring.
Why this recipe?
This Red Velvet Ice Cream doesn't just carry with itself the fuzzy winter's dreaminess; it can also be slurped up in the summers to give you some frosty relief. Plus, you don't have to be a baker, chef or the perfect confectioner to whip this up. All you need for this recipe is some red velvet cake, whether store-bought or made at home, with some velvety ingredients and a cheery heart.
What's inside the Red Velvet Ice Cream?
Cream cheese: A red velvet cake is nothing without this.
Condensed milk: The one that is sweetened.
Heavy cream: Very essential to this recipe.
Vanilla bean paste: For that rich vanilla flavour.
Baked red velvet cake: Homemade or store-bought; both works fine.
How to Make the Red Velvet Ice Cream?
Let's start with the first step,
In a mixing bowl, beat cream cheese until fluffy.
Now start adding some more ingredients
Add the heavy cream and vanilla bean paste and beat until stiff peaks form.
Add some milk before we reach for the red velvet cake
Fold in condensed milk, and keep mixing until all the ingredients are thoroughly combined
Lastly, add in some dry cake for texture and flavour
Put in the crumbled red velvet cake but don't forget to save some for the topping!
Transfer the mixture to a container
Sprinkle some crumbled cake on top.
Freeze for 3-4 hours or until the mixture solidifies.
Voila! Your Red Velvet Ice Cream is ready without a machine; no churning, no hassle. Easy.
Top Tips!
- Although this is a no-churn recipe, an electrical whisk will speed up things for you.
- The coarser or firmer the red velvet cake, the more comprehensive the range of the texture of ice cream you'll experience once it's made. This is how you can make use of some stale red velvet cake or bake some boxed red velvet cake premix. It's really your choice.
- Try tossing in some sugar next time if your recipe turns out brick-hard and difficult to scoop out. Sugar or even honey, for that matter, lowers the freezing point of any liquid, making your ice cream much softer.
Recipe Variations
- If you don't have vanilla bean paste at hand, you can substitute it for vanilla extract. Be sure to replace it and add precisely the exact measurements as the vanilla bean paste.
- You can experiment by adding your choice of nuts, cherries or whatever it may be you enjoy.
- If you like your Red Velvet Ice Cream pigmented and full of colour, don’t be shy to add some red food colouring to the recipe. If so, I recommend using gel food coloring as it gives a good result.
Serving Suggestions
With the crumbles of the cake and the frosty ice cream, this dessert is really one of a kind in its own unique way. We like anything red velvety enjoyed as a wholesome treat between you and somebody really close to your heart. It's the true red-velvet dream! This delicious ice cream pairs well with crunch cookies.
Recipe FAQ's
Red-velvet is a flavour with a mild cocoa essence (like light chocolate) and is creamy with some buttermilk or cream cheese. Even more important than what red velvet cakes, pastries, ice creams, and confectionary items are made of; is their texture. As the name suggests, the texture of these cakes is always velvety soft, airy, light and digestible. Many people don't like the red velvet flavour, as its delicacy can only be mastered as a whole recipe, especially when it comes to cakes.
Usually, this ice cream retains its consistency for a good week before it may get too icy. That's why, if you'd like to store it for longer, we recommend you scoop it out in an airtight container. You can also add a layer of plastic wrap to really secure the ice cream from getting too icy. This way, you'll be able to store the ice cream for a good 3 months, if you really need to.
Although you are already adding red velvet cake at the very end, there are also a bunch of other things that you can try. For example, you can try this ice cream with a side of a red velvet or even chocolate or vanilla cake. You can experiment more by adding sprinkles, Choco chips, blueberries, or any other frozen fruit.
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Red Velvet Ice Cream
Ingredients
- 226 g cream cheese , softened
- 400 g sweetened condensed milk
- 3 cups heavy cream , chilled
- 1 teaspoon vanilla bean paste
- 3 baked red velvet muffins , crumbled
Instructions
- In a mixing bowl, beat cream cheese until fluffy.
- Add the heavy cream and vanilla bean paste and beat until stiff peaks form.
- Fold in condensed milk, mix until combined, mix in the crumbled red velvet cake (save some for topping).
- Transfer the mixture to a container, sprinkle some crumbled cake on top.
- Freeze for 3-4 hours or until solid.
Notes
- Although this is a no-churn recipe, an electrical whisk will speed up things for you.
- The coarser or firmer the red velvet cake, the more comprehensive the range of the texture of ice cream you'll experience once it's made. This is how you can make use of some stale red velvet cake or bake some boxed red velvet cake premix. It's really your choice.
- Try tossing in some sugar next time if your recipe turns out brick-hard and difficult to scoop out. Sugar or even honey, for that matter, lowers the freezing point of any liquid, making your ice cream much softer.
Nutrition
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I need one of these right now!!
will make this recipe in the weekend.
Look good, but how do I make the red velvet cake?
Try my red velvet mug cake recipe.