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Creamy Red Velvet Ice Cream

Indulgent Creamy Red Velvet Ice Cream That Wows Your Tastebuds

This Creamy Red Velvet Ice Cream blends cake flavors and ice cream into a gluten-free delight perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups whole milk Provides the liquid foundation for an incredibly creamy texture.
  • 1 cup heavy cream Adds richness and a silky mouthfeel, making the ice cream decadent.
  • ¾ cup sugar Sweetens the mixture; consider alternative sweeteners for guilt-free indulgence.
  • ¼ cup cocoa powder Brings a subtle chocolate flavor and deepens the color.
  • 5 units egg yolks Enriches the custard base; can use egg substitute for a vegan version.
For the Flavoring
  • 4 oz cream cheese Infuses the signature tangy flavor of red velvet.
  • 1 tsp vanilla extract Enhances the overall flavor profile.
  • few drops red food coloring Delivers that classic red hue.
  • 1 tbsp fresh lemon juice Adds a hint of acidity for balance; optional.

Equipment

  • Medium Saucepan
  • Whisk
  • air-tight container
  • Ice cream maker

Method
 

Preparation Steps
  1. In a medium saucepan, combine whole milk, heavy cream, sugar, and cocoa powder. Heat over medium, whisking continually until warm, about 5-7 minutes. Remove from heat.
  2. In a separate bowl, whisk the egg yolks. Gradually add ½ cup of warm milk mixture, whisking to prevent curdling. Return to saucepan with remaining mixture and stir for 2 minutes.
  3. Place saucepan on low heat, stirring constantly until custard thickens enough to coat a spoon, about 8-10 minutes.
  4. Remove from heat, whisk in cream cheese, vanilla extract, and lemon juice until smooth. Add red food coloring to achieve desired shade.
  5. Allow mixture to cool to room temperature, about 30 minutes. Transfer to an airtight container and refrigerate for at least 4 hours or overnight.
  6. Pour chilled mixture into ice cream maker and churn according to instructions, about 20-25 minutes.
  7. Transfer churned ice cream to a container, smooth the top, and freeze for at least 4 hours until firm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 75mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 2 weeks. Let sit at room temperature for 5-10 minutes before serving if too hard.

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