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