Introduction to Red Velvet Cheesecake Ice Cream (No-Churn)
Hey there, fellow dessert lovers! If you’re anything like me, you know that sometimes life calls for a little indulgence, and what better way to treat yourself than with a scoop of Red Velvet Cheesecake Ice Cream (No-Churn)? This delightful treat combines the rich, velvety flavors of red velvet cake with the creamy goodness of cheesecake, all without the fuss of an ice cream maker. Perfect for a quick solution on a busy day or a show-stopping dessert to impress your loved ones, this recipe is sure to bring smiles all around!
Why You’ll Love This Red Velvet Cheesecake Ice Cream (No-Churn)
This Red Velvet Cheesecake Ice Cream (No-Churn) is a dream come true for busy home cooks like me. It’s incredibly easy to whip up, requiring no special equipment or lengthy processes. Plus, the taste? Oh, it’s a heavenly blend of rich chocolate and creamy cheesecake that dances on your taste buds. Whether you’re celebrating a special occasion or just treating yourself, this ice cream is a delightful way to savor life’s sweet moments!
Ingredients for Red Velvet Cheesecake Ice Cream (No-Churn)
Gathering the right ingredients is the first step to creating this luscious Red Velvet Cheesecake Ice Cream (No-Churn). Here’s what you’ll need:
- Cold heavy cream: This is the base of your ice cream, providing that rich, creamy texture we all love.
- Sweetened condensed milk: This adds sweetness and creaminess, making the ice cream smooth and indulgent.
- Cream cheese: Softened cream cheese gives that classic cheesecake flavor, making every bite feel luxurious.
- Unsweetened cocoa powder: A touch of cocoa powder enhances the chocolatey notes of the red velvet cake.
- Vanilla extract: This adds a warm, aromatic flavor that complements the other ingredients beautifully.
- Red food coloring: Gel or liquid, this is what gives your ice cream that stunning red hue. Adjust the amount to achieve your desired shade!
For those who want to get creative, consider adding a pinch of salt to balance the sweetness or even a splash of almond extract for a unique twist. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make Red Velvet Cheesecake Ice Cream (No-Churn)
Now that you have all your ingredients ready, let’s dive into the fun part—making this delightful Red Velvet Cheesecake Ice Cream (No-Churn)! Follow these simple steps, and you’ll be savoring this creamy treat in no time.
Step 1: Prepare the Cream Cheese Mixture
Start by placing your softened cream cheese in a large mixing bowl. Using an electric mixer, beat it until it’s smooth and lump-free. This step is crucial because a creamy base sets the stage for your ice cream. Trust me, no one wants a lumpy scoop!
Step 2: Combine Ingredients
Next, add the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and red food coloring to the cream cheese. Beat everything together until it’s fully combined and creamy. The mixture should look like a luscious red velvet batter, and the aroma? Absolutely divine!
Step 3: Whip the Heavy Cream
In a separate chilled bowl, pour in the cold heavy cream. Whip it with an electric mixer on medium-high speed until stiff peaks form. This is where the magic happens! The whipped cream adds that airy texture, making your ice cream light and fluffy.
Step 4: Fold the Mixtures Together
Now comes the delicate part. Gently fold the whipped cream into the cream cheese mixture in batches. Use a spatula to combine them without deflating the whipped cream. You want to keep that airy texture intact, so be gentle and patient!
Step 5: Create a Marbled Effect
If you’re feeling a bit fancy, reserve about ½ cup of the plain cream cheese mixture before adding cocoa powder and red coloring. Swirl it through the red velvet ice cream base for a stunning marbled effect. It’s like a little surprise in every scoop!
Step 6: Freeze the Mixture
Transfer your beautiful mixture into a loaf pan or an airtight container. Cover it well and pop it in the freezer for at least 6 hours, or overnight if you can wait. This is the hardest part—waiting for it to freeze!
Step 7: Serve and Enjoy
Once your ice cream is firm, it’s time to scoop and serve! Use an ice cream scoop for perfectly rounded servings. You can enjoy it in cones or bowls. If you have leftovers, store them in the freezer for up to two weeks. Just remember to let it sit at room temperature for a few minutes before serving for the best texture!
Tips for Success
- Make sure your heavy cream is very cold for better whipping results.
- Use a rubber spatula to gently fold the mixtures; it helps maintain the airy texture.
- Don’t skip the chilling time; it’s essential for achieving the perfect scoop.
- Experiment with the amount of red food coloring to find your ideal shade.
- For a richer flavor, let the ice cream sit out for a few minutes before serving.
Equipment Needed
- Large mixing bowl: A sturdy bowl for mixing your ingredients. A glass or stainless steel bowl works great.
- Electric mixer: Essential for whipping cream and mixing the cream cheese. A hand mixer or stand mixer will do.
- Spatula: Perfect for folding the mixtures together without deflating the whipped cream.
- Loaf pan or airtight container: To freeze your ice cream. Any freezer-safe container will work!
Variations of Red Velvet Cheesecake Ice Cream (No-Churn)
- Chocolate Chip Swirl: Add mini chocolate chips to the mixture for a delightful crunch and extra chocolatey goodness.
- Nutty Delight: Fold in crushed walnuts or pecans for a nutty twist that complements the creamy texture.
- Vegan Option: Substitute heavy cream with coconut cream and use a dairy-free cream cheese for a vegan-friendly version.
- Cheesecake Bites: Mix in chunks of store-bought or homemade cheesecake for a fun surprise in every scoop.
- Fruit Infusion: Add a swirl of raspberry or strawberry puree for a fruity contrast that brightens the flavor.
Serving Suggestions for Red Velvet Cheesecake Ice Cream (No-Churn)
- Serve in waffle cones for a fun, crunchy texture that pairs perfectly with the creamy ice cream.
- Top with whipped cream and a sprinkle of cocoa powder for an elegant touch.
- Pair with a rich chocolate sauce for an indulgent dessert experience.
- Enjoy alongside fresh berries for a refreshing contrast.
- Present in a glass dish with a cherry on top for a classic look!
FAQs about Red Velvet Cheesecake Ice Cream (No-Churn)
Can I make this Red Velvet Cheesecake Ice Cream (No-Churn) without an electric mixer?
Absolutely! While an electric mixer makes it easier, you can use a whisk and some elbow grease. Just be prepared for a bit of a workout when whipping the cream!
How long does this ice cream last in the freezer?
This delightful Red Velvet Cheesecake Ice Cream (No-Churn) can be stored in the freezer for up to two weeks. Just make sure it’s in an airtight container to keep it fresh!
Can I use low-fat cream cheese for this recipe?
Yes, you can! However, using full-fat cream cheese will give you a richer flavor and creamier texture. If you’re looking to cut calories, low-fat cream cheese is a good alternative.
What can I do if my ice cream is too hard after freezing?
If your ice cream is rock solid, let it sit at room temperature for about 5-10 minutes before scooping. This will soften it just enough for easy serving!
Can I add mix-ins to the Red Velvet Cheesecake Ice Cream (No-Churn)?
Definitely! Feel free to fold in chocolate chips, nuts, or even chunks of cheesecake for added texture and flavor. Just be sure to mix them in gently!
Final Thoughts
Creating this Red Velvet Cheesecake Ice Cream (No-Churn) is more than just making a dessert; it’s about crafting sweet memories. Each scoop is a celebration of flavors that brings joy to any occasion, whether it’s a cozy night in or a festive gathering. The ease of preparation means you can whip it up without stress, allowing you to focus on what truly matters—sharing delightful moments with loved ones. So, grab your ingredients, embrace the process, and indulge in the creamy, dreamy goodness that this ice cream offers. Trust me, it’s a treat you won’t want to miss!
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Red Velvet Cheesecake Ice Cream (No-Churn) Recipe Awaits!
- Total Time: 6 hours 20 minutes
- Yield: Approximately 6 servings 1x
- Diet: Vegetarian
Description
A delicious no-churn Red Velvet Cheesecake Ice Cream that combines the rich flavors of red velvet cake and creamy cheesecake.
Ingredients
- 2 cups cold heavy cream
- 1 can (14 oz / 397 g) sweetened condensed milk
- 4 oz (115 g) cream cheese, softened
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1–2 tsp red food coloring (gel or liquid, adjust for desired shade)
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth and lump-free.
- Add sweetened condensed milk, cocoa powder, vanilla extract, and red food coloring. Beat until fully combined and creamy.
- In a separate chilled bowl, whip cold heavy cream with an electric mixer on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in batches until no streaks remain. Be careful not to deflate the whipped cream.
- If desired, reserve ½ cup of the plain cream cheese mixture before adding cocoa powder and red coloring. Swirl it through the red velvet ice cream base before freezing for a marbled cheesecake effect.
- Transfer mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours, or overnight, until firm.
- Scoop and serve in cones or bowls. Store in the freezer for up to 2 weeks.
Notes
- Adjust the amount of red food coloring based on your desired shade of red.
- For a richer flavor, let the ice cream sit at room temperature for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
