Drizzle And Dip Red Velvet Cake Ice Cream Recipe

I recently whipped up a batch of Red Velvet Ice Cream using rich heavy cream, whole milk, and a hint of unsweetened cocoa powder mixed with red velvet cake cubes. The splash of red food coloring and a cream cheese drizzle add a lively twist that felt delightfully unexpected and irresistibly delicious.

I’ve been playing around in the kitchen and stumbled upon this wild mix of flavors that I just had to share. I whipped up a Drizzle And Dip Red Velvet Cake Ice Cream that’s a complete game changer.

Using 2 cups heavy cream, 1 cup whole milk and a few drops of red food coloring really sets the stage for a dessert that’s as vibrant as it is indulgent. I even tossed in cubed red velvet cake to give it an extra burst of that classic flavor everyone loves.

For the drizzle dip, I mixed softened cream cheese with a bit of unsalted butter and powdered sugar. Trust me, this isn’t your average red velvet treat, it’s a cool twist on red velvet desserts that makes you rethink ice cream cakes and even popsicles.

I was surprised how the flavors came together, and I can’t wait for you to try it out. Enjoy experimenting with it!

Why I Like this Recipe

I really love how the creamy texture of this ice cream mixes so perfectly with those chunks of red velvet cake. It just gives me this amazing blend of smooth and chewy that I can’t get enough of.

I also like how the cream cheese drizzle adds a tangy sweetness, making every bite feel like a flavor explosion. It might sound weird, but it’s like a dessert and a treat in one.

And honestly, making it is kinda fun because it feels like I’m mixing up a homemade experiment. There’s something cool about stirring in the red food coloring and vanilla and watching it all come together in such a cool way.

Ingredients

• Heavy cream and whole milk create a rich base, delivering essential fats and smooth creaminess.
• Granulated sugar adds sweetness and energy while boosting flavor, though provides mostly carbs.
• Egg yolks enrich texture and add protein along with a velvety, mouthwatering custard like taste.
• Red velvet cake cubes contribute delightful flavor and carbohydrates, ensuring a fun, indulgent bite.
• Cream cheese and butter combine for a tangy, creamy drizzle that perfects the dessert finish.
• Red food coloring creates a vibrant look, though does not affect nutritional value.
• Unsweetened cocoa powder lends a subtle chocolate hint that deepens flavor profile without heavy calories.

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 4 to 6 drops red food coloring
• 1 cup red velvet cake, cubed (about one small cake)
• 1/2 cup cream cheese, softened (for the drizzle dip)
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract (for the drizzle)
• 2 teaspoons whole milk (to adjust the drizzle consistency)

How to Make this

1. In a large saucepan, whisk together the heavy cream, whole milk, sugar, cocoa powder, salt, and the egg yolks. Heat it over medium heat until the sugar dissolves and the mixture is warm but not boiling.

2. Slowly add the vanilla extract and red food coloring into the warm mixture while stirring constantly.

3. Remove the saucepan from heat and let the custard cool a bit, then stir in the cubed red velvet cake.

4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it thickens to a soft serve consistency.

5. While the ice cream is churning, make the cream cheese drizzle: beat the softened cream cheese and unsalted butter together in a bowl until smooth.

6. Mix in the powdered sugar and the additional vanilla extract until fully combined, then add the whole milk a little at a time to reach a drizzling consistency.

7. Once the ice cream is done churning, transfer it to a container and swirl in the drizzle lightly, making sure not to mix it completely.

8. Place the container in the freezer for at least 3 hours to firm up the ice cream.

9. When you are ready to serve, scoop the ice cream into bowls and drizzle a generous amount of the cream cheese drizzle over the top.

10. Enjoy your homemade drizzle and dip red velvet cake ice cream while its creamy texture and cake chunks mix perfect with the tangy sweetness of the drizzle!

Equipment Needed

1. Large saucepan
2. Whisk
3. Measuring cups and spoons
4. Mixing bowl for the cream cheese drizzle
5. Electric mixer or hand whisk for beating the cream cheese and butter
6. Ice cream maker
7. Freezer-safe storage container
8. Spatula for stirring and scraping
9. Ice cream scoop or serving spoon

FAQ

Drizzle And Dip Red Velvet Cake Ice Cream Recipe Substitutions and Variations

• Heavy Cream: You can mix half whole milk with melted unsalted butter as a substitute if you don’t have heavy cream. It’ll work but the texture might be a bit thinner.
• Whole Milk: Try using almond milk or soy milk if you’re looking for a dairy-free option. Keep in mind the flavour will change a little bit.
• Cream Cheese (for the drizzle): Mascarpone cheese is a good alternative, or even whipped ricotta if you want a slightly tangier twist.
• Granulated Sugar: You could swap this out for an equal amount of coconut sugar, but it may give a different sweetness level and affect the final color.

Pro Tips

1. Make sure when heating the custard base you keep the heat low and stir constantly so it doesn’t curdle or burn, cause that can really mess up the smooth texture.
2. Let the red velvet cake chunks soak in the warm custard for a few minutes before churning, it gives an extra boost of flavor and makes them softer and more integrated.
3. For the cream cheese drizzle, be sure you use really softened cream cheese and butter, or else you might end up with lumps that don’t mix properly with the powdered sugar.
4. When you’re swirling in the drizzle, do it gently so you keep those pretty streaks intact instead of mixing everything in completely, it makes your ice cream look way cooler when you serve it.