Description
A delicious no-churn Red Velvet Cheesecake Ice Cream that combines the rich flavors of red velvet cake and creamy cheesecake.
Ingredients
Scale
- 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