Perfect choice 😍 Red Velvet Ice Cream is a creamy, rich, and slightly tangy dessert that tastes just like red velvet cake with cream cheese frosting — but in frozen form! Below is a detailed homemade recipe you can make with or without an ice cream machine.

🍨 Homemade Red Velvet Ice Cream Recipe

Ingredients

For the Ice Cream Base:

• 2 cups (480 ml) heavy cream (chilled)
• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar (classic red velvet tang)
• ½ teaspoon salt
• 1 ½ teaspoons liquid red food coloring (adjust as needed)

For the Cream Cheese Swirl:

• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 ml) heavy cream
• ¼ cup (30 g) powdered sugar
• ½ teaspoon vanilla extract

Optional Add-ins:

• 1 cup red velvet cake chunks or chocolate brownie pieces

Instructions

Step 1: Make the Cream Cheese Swirl

1. In a mixing bowl, beat cream cheese until smooth.
2. Add powdered sugar, vanilla, and heavy cream. Beat until creamy and slightly thick.
3. Set aside in the fridge to keep cold.

Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, whisk together milk, sugar, cocoa powder, and salt.
2. Heat gently over medium heat until sugar dissolves (do not boil).
3. Remove from heat and stir in heavy cream, vanilla extract, vinegar, and red food coloring.
4. Mix well until you get a smooth, vibrant red mixture.
5. Chill the mixture in the refrigerator for at least 2–3 hours (or overnight).

Step 3: Churn the Ice Cream

If using an ice cream maker:

1. Pour the chilled mixture into the ice cream machine and churn according to manufacturer’s instructions (usually 20–25 minutes).
2. Once semi-thick, gently fold in the cream cheese swirl and cake chunks (if using).

If making without an ice cream maker:

1. Pour the chilled mixture into a freezer-safe container.
2. Freeze for 1 hour, then stir with a fork or hand mixer to break up ice crystals.
3. Repeat every 30–45 minutes for about 3–4 hours until creamy.
4. Before final freeze, fold in cream cheese swirl and cake chunks.

Step 4: Freeze and Serve

1. Transfer the ice cream into a loaf pan or airtight container.
2. Cover with plastic wrap (touching the surface to prevent ice crystals).
3. Freeze for at least 6 hours or overnight until firm.
4. Scoop and serve with extra red velvet cake crumbs or a drizzle of cream cheese glaze.

Serving Suggestions 🍰

• Serve in waffle cones or bowls topped with whipped cream.
• Pair with warm brownies for a hot-and-cold dessert.
• Make ice cream sandwiches using red velvet cookies.

✨ Result: A creamy, rich, and indulgent ice cream with the chocolatey flavor of red velvet and the tangy cream cheese swirl that makes it irresistible.

Do you want me to also write a quick no-churn version (just 10 minutes prep, 2 ingredients + red velvet flavor) for when you don’t have an ice cream maker?