THE BEST RED VELVET ICE CREAM Recipe
The red velvet ice cream recipe is a unique flavor that is gaining popularity across the world.
When it comes to red velvet ice cream recipe, there is one word that comes to mind: delicious. This flavor has quickly become a favorite for many, with its mix of chocolate and vanilla flavors combined with a hint of red velvet cake.
This type of ice cream is a result of the addition of cocoa powder and red food coloring to vanilla ice cream. Red velvet ice cream can be enjoyed as a standalone treat or as an ingredient in other desserts, such as sundaes, milkshakes, and floats.
WHAT ARE THE INGREDIENTS FOR THE RED VELVET ICE CREAM RECIPE?
RED VELVET CAKE
- Flour
- Sugar
- Cocoa
- Baking soda & baking powder
- Buttermilk
- Eggs
- Oil
- Butter
- Vanilla
- Salt
- Red food color
ICE CREAM
- Heavy cream
- Sugar
- Vanilla
- Salt
HOW TO MAKE RED VELVET ICE CREAM RECIPE
- Preheat the oven to 180 Celsius.
- Line a cake pan with parchment paper then sprays with nonstick cooking spray. Or oil and flour.
- In a stand mixer beat the butter and sugar for 2-3 minutes, and always scrape the bowl. Then add the egg one at a time and mix well then add the vanilla.
- Then add the buttermilk and mix. Finally, add the oil and the red food color.
- In another bowl sift the flour, baking soda, baking powder, and salt. Add flour mixture to liquids and mix for 2- 3 minutes or until all the ingredients are incorporated.
- Bake the cake for 25-30 minutes.
- Let it cool completely then cut into very small pieces.
- For making the ice cream, in a saucepan pour the heavy cream and add the sugar, vanilla, and salt, stir on low heat until the mixture becomes to a boil like when bubbles on the edges. ( don’t let it boil).
- Pour the mixture into the container and put it in the fridge to cool for 3-4 hours.
- Whip the mixture for 3-4 minutes. Then add the red velvet cake and mix ( The amount of cake is up to you )
- Transfer the ice cream mixture to an air-tight container and place it in the freezer for at least 8 hours.
FREQUENTLY ASKED QUESTIONS
HOW LONG DOES IT TAKE IN THE FREEZER TO FREEZE?
it takes 7-8 hours to freeze well, preferably overnight.
HOW TO STORE red velvet ice cream recipe?
keep it in the freezer and make sure to cover it. It lasts for up to 2 months in the freezer.
CAN YOU FREEZE THE RED VELVET CAKE WITHOUT THE ICE CREAM?
Yes, of course, you can, wrap them with plastic wrap and put them in a plastic bag, and freeze them. It lasts for 3 months.
TRY THESE RECIPES
BEST NO BAKE BISCUIT BALLS RECIPE
HOW TO MAKE BEST ORIGINAL EGYPTIAN BASBOUSA RECIPE
BEST NESCAFE ICE CREAM RECIPE WITHOUT EGGS
BEST JELLO ICE CREAM RECIPE
HOMEMADE ARABIC ICE CREAM
HOMEMADE ARABIC ICE CREAM
THE BEST RED VELVET ICE CREAM Recipe
When it comes to red velvet ice cream, there is one word that comes to mind: delicious. This flavor has quickly become a favorite for many, with its mix of chocolate and vanilla flavors combined with a hint of red velvet cake.
Ingredients
- 2½ cup flour 360 g
- 1½ tablespoon cocoa 10 g
- 2 tablespoons baking powder
- 2 tablespoons baking soda
- 1⅓ cup sugar 330 g
- 315 ml buttermilk 1¼ cup
- 100 ml oil ⅓ cup+ 1 table spoon
- 100 g butter
- 3 eggs
- 2 teaspoons vanilla
- ½ teaspoons salt
- 1 teaspoon red food color
Ice Cream
- 500 g heavy cream
- 250 g sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180 Celsius.
- Line 9-10 inch cake pan with parchment paper, then sprays with nonstick cooking spray. Or with oil and flour.
- In a stand mixer beat the butter and sugar for 2-3 minutes, and always scrape the bowl. Then add the egg one at a time and mix well then add the vanilla.
- Then add the buttermilk and mix. Finally, add the oil and the red food color.
- In another bowl sift the flour, baking soda, baking powder, and salt. Add flour mixture to liquids and mix for 2- 3 minutes or until all the ingredients are incorporated.
- Bake the cake for 25-30 minutes.
- Let it cool completely then cut into very small pieces.
- For making the ice cream, in a saucepan pour the heavy cream and add the sugar, vanilla, and salt, stir on low heat until the mixture becomes to a boil like when bubbles on the edges. ( don’t let it boil).
- Pour the mixture into the container and put it in the fridge to cool for 3-4 hours.
- Whip the mixture for 3-4 minutes. Then add the red velvet cake and mix ( The amount of cake is up to you )
- Transfer the ice cream mixture to an air-tight container and place it in the freezer for at least 8 hours.
- Enjoy!
Notes
- The size of the cups were used in this recipe:
- 1 cup = 250 ml
- 1/2 cup = 125 ml
- 1/3 cup = 85 ml
- 1/4 cup = 65 ml