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Close up of Red Velvet Ice Cream in a square dish.
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Red Velvet Ice Cream

If you love red velvet cupcakes with cream cheese icing, you're going to love this decadent homemade red velvet ice cream with cream cheese frosting swirl. It's so rich and creamy!
Course Dessert
Cuisine American
Keyword Red Velvet Ice Cream
Prep Time 10 minutes
Cook Time 1 hour
Freezing Time 8 hours
Total Time 9 hours 10 minutes
Servings 12
Author Ang Paris

Ingredients

Ice Cream Base

  • 8 ounces cream cheese room temperature
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3-4 teaspoons red liquid food coloring
  • ¾ cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder sifted
  • ¼ teaspoon salt

Cream Cheese Swirl

  • ½ cup unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Add all the ingredients for the ice cream base to a high-powered blender and pulse until smooth.
    8 ounces cream cheese, 1 cup heavy cream, 1 cup whole milk, 3-4 teaspoons red liquid food coloring, ¾ cup granulated sugar, 1 tablespoon unsweetened cocoa powder, ¼ teaspoon salt
  • Pour the ice cream base into a large bowl and chill for at least 2 hours (up to overnight).
  • Pour the chilled ice cream mixture into an ice cream maker (follow the instructions for your ice cream machine model).
  • In an electric mixer, combine the cream cheese butter, and vanilla extract.
    ½ cup unsalted butter, 4 ounces cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract
  • Beat in the powdered sugar a little bit at a time until the mixture is light and fluffy.
  • When the ice cream is ready, pour half into a loaf pan or other freezer-safe container.
  • Add a layer of cream cheese swirl on top and use a knife to swirl it into the ice cream.
  • Add the rest of the ice cream on top and then swirl in the rest of the cream cheese icing.
  • Cover with plastic wrap and freeze overnight.