Red Velvet Ice Cream

This no churn Red Velvet Ice Cream is creamy, tangy, and marbled with red velvet cake crumbs, no ice cream machine required.

Course Dessert

Cuisine American

Keyword Red Velvet Ice Cream

Prep Time 15

Freeze Time 10

Total Time 10 15

Servings servings

Calories 489kcal

Place the cream cheese, milk, powdered sugar, vanilla extract, and salt in a mixing bowl. Stir until well combined.
8 ounces cream cheese, ½ cup whole milk, ½ cup powdered sugar, 1 tsp vanilla extract, Pinch of salt
In a different bowl, whip the heavy cream until stiff peaks form. It’s crucial to refrigerate the cream beforehand, as cold cream whips up more easily. You can also place the bowl and beaters in the freezer for a few minutes to ensure they are chilled.
1 cup heavy cream
Gently fold the whipped cream into the cream cheese ice cream mixture. Use a spatula or a whisk to combine the two components carefully. This step ensures a light and airy texture in the final ice cream. Once mixed, refrigerate the ice cream base while you prepare the red velvet mixture.

To make the red velvet cream, mix heavy cream with powdered sugar, cacao powder, vanilla extract, salt, and a pinch of red food coloring.
1 cup heavy cream, ¼ cup powdered sugar, 2 tablespoons cacao powder, 1 tsp vanilla extract, Pinch of salt, Pinch of red food coloring gel
Beat with an electric mixer until stiff peaks form. Adjust the red food coloring to achieve the desired shade of red, and add some texture by gently folding in red velvet cake crumbs with a spatula. Be cautious not to overmix, as you want to maintain the whipped cream’s structure.
2 cups red velvet cake crumbs

Choose a medium-sized loaf pan or a similar freezer-safe container to assemble the ice cream. Alternate adding scoops of the cream cheese ice cream mixture and the red velvet cream mixture.
Using the tip of a knife, gently swirl the two mixtures together to create a marbled effect. This step adds visual appeal and combines the flavors beautifully.
Cover the container and freeze until firm enough to serve, at least 8 to 10 hours or overnight.
Serve the ice cream in individual bowls or ice cream cones.

Ensure the cream cheese is at room temperature for a smoother ice cream texture.
Gently fold in the red velvet cake crumbs to preserve their texture.
Allow the ice cream to sit at room temperature for a few minutes before scooping.
For a deeper red color, adjust the amount of red food coloring.
Freeze the ice cream overnight for a firmer consistency.
You can crumble red velvet cupcakes, buy them from a bakery, or even use a store-bought red velvet cake mix and bake it yourself.