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Homemade Red Velvet Ice Cream in a white bowl, showing deep red color with creamy white swirls. The bowl sits on a burgundy cloth with a soft gray background, highlighting the rich texture and vibrant contrast of the dessert.

Red Velvet Ice Cream

Homemade red velvet ice cream with cream cheese and buttermilk for that signature tangy cake-like flavor. Thick, creamy, and scoopable – without fancy equipment or store-bought shortcuts.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Easy red velvet ice cream recipe, Red Velvet Cake, Red Velvet Ice Cream, Red Velvet Ice cream Cake, Red velvet ice cream ingredients, Red Velvet Ice Cream near me, Red velvet ice cream recipe, Simple red velvet cake recipe
Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 35 minutes
Servings: 8
Calories: 320kcal
Cost: $9

Equipment

  • Heavy-bottom saucepan (for cooking custard base)
  • Ice cream maker (any standard machine)
  • Large mixing bowls (for combining base and flavor)
  • Whisk (for egg yolks and custardr)
  • Fine-mesh strainer (for smooth texture)
  • Measuring cups & spoons (accuracy matters)

Ingredients

  • 2 cups Heavy cream - Divide in half (one part for custard, one added later)
  • 1 cup Whole milk
  • 4 Large egg yolks
  • ¾ cup Granulated sugar
  • 4 oz Cream cheese - Softened
  • ½ cup Buttermilk
  • 2 tablespoon Unsweetened cocoa powder - Sift for smoothness
  • 2 teaspoon Pure vanilla extract
  • 1 tablespoon Red food coloring - Adjust to desired color
  • 1 teaspoon White vinegar
  • ¼ teaspoon Salt

Optional Mix-ins:

  • ½ cup Cream cheese frosting - Swirled in after churning
  • 1 cup Red velvet cake pieces - Use day-old cake for best texture
  • ½ cup White chocolate chips - Mini chips recommended
  • ¼ cup Graham cracker crumbs - For cheesecake-style swirl

Instructions

  • Heat milk and cream; whisk yolks with sugar; temper with hot milk; cook until mixture coats spoon.
  • Remove from heat and whisk in cream cheese until smooth.
  • Add cocoa, vanilla, vinegar, red coloring, buttermilk, and remaining cream; strain mixture.
  • Refrigerate custard base for at least 4 hours or overnight.
  • Churn in ice cream maker until creamy, freeze until firm, then serve softened with toppings if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 150g | Calories: 320kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 180mg | Potassium: 210mg | Fiber: 1g | Sugar: 25g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg