Description
Red Velvet Ice Cream with Cream Cheese Swirl is a homemade, luscious dessert that combines the nostalgic flavors of classic red velvet cake with a rich, tangy cream cheese ribbon. This recipe delivers a perfectly balanced sweetness with a smooth, creamy texture and visually stunning red and white swirls, ideal for any special occasion or daily indulgence.
Ingredients
Scale
Ice Cream Base
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons red food coloring
Cream Cheese Swirl
- 8 ounces full-fat cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the ice cream custard base: Whisk together whole milk, heavy cream, sugar, and cocoa powder in a saucepan over medium heat. Bring to a gentle simmer while stirring constantly to dissolve the sugar and evenly combine the cocoa powder.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm milk mixture into the yolks while whisking continuously to gradually raise their temperature without scrambling.
- Cook the custard: Pour the tempered yolks back into the saucepan with the milk mixture. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and red food coloring until you achieve the desired vibrant red hue.
- Chill the custard: Transfer the custard to a bowl and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled.
- Prepare the cream cheese swirl: While the custard is chilling, beat the softened cream cheese with powdered sugar and lemon juice (if using) until silky smooth and sweet, ready for swirling.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Layer the swirl and freeze: In a freezer-safe container, alternate spoonfuls of the red velvet ice cream and cream cheese mixture. Gently swirl with a knife or skewer to create beautiful ribbons. Freeze for at least 6 hours to firm up before serving.
Notes
- Use full-fat cream cheese that is fully softened for the best tang and smooth texture in the swirl.
- Properly chilling the custard before churning ensures a smoother, creamier ice cream.
- Gently swirl the cream cheese mixture during layering to maintain distinct ribbons and avoid overmixing.
- Adjust the amount of red food coloring gradually to achieve your preferred shade without introducing bitterness.
- Homemade ice cream base outperforms store-bought versions in taste, freshness, and customization.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg
Keywords: Red Velvet, Ice Cream, Cream Cheese Swirl, Homemade, Dessert, Gluten Free