Amazing Red Velvet Ice Cream with a delicious cream cheese swirl. Completely delicious until the very last scoop!

Who doesn’t love red velvet? And by that, I mean who doesn’t love a sweet cream cheese frosting? In my opinion, that is the only reason everyone loves red velvet so much – I mean, how could you not? This red velvet ice cream has an amazing cream cheese swirl that elevates this recipe to new levels and I know you are going to love it as much as I do! I have been on serious ice cream making kick lately, which also means we have been eating a ton of ice cream and neither of us is complaining. Links are at the bottom of the page for some other amazing ice cream recipes!
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INGREDIENTS YOU NEED
Ice Cream:
- 4 large egg yolks room temperature
- 3/4 cup sugar
- 1 1/2 cups milk
- 2 tbsp cocoa powder
- 1 1/2 cups heavy cream
- 1/4 tsp salt
- 2 tsp vanilla extract
- red food coloring
Cream Cheese Swirl:
- 4 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract

Instructions To Make Red Velvet Ice Cream
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt and cocoa powder.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream and vanilla extract to your mix, stir to combine. Mix in your red food coloring, use as much as desired.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- While your ice cream is churning, make your cream cheese swirl by whisking together all of your ingredients until smooth and combined. Place in your fridge until ready to use.
- Spoon half of the red velvet ice cream into your loaf pan. Place half of your cream cheese mixture on top and swirl with a knife. Repeat with remaining red velvet ice cream and cream cheese mixture. Freeze for at least 4 hours, or until solid.
- When ready, scoop and enjoy!

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BEST Red Velvet Ice Cream
Ingredients
Ice Cream:
- 4 large egg yolks room temperature
- 3/4 cup sugar
- 1 1/2 cups milk
- 2 tbsp cocoa powder
- 1 1/2 cups heavy cream
- 1/4 tsp salt
- 2 tsp vanilla extract
- red food coloring
Cream Cheese Swirl:
- 4 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt and cocoa powder.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream and vanilla extract to your mix, stir to combine. Mix in your red food coloring, use as much as desired.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- While your ice cream is churning, make your cream cheese swirl by whisking together all of your ingredients until smooth and combined. Place in your fridge until ready to use.
- Spoon half of the red velvet ice cream into your loaf pan. Place half of your cream cheese mixture on top and swirl with a knife. Repeat with remaining red velvet ice cream and cream cheese mixture. Freeze for at least 4 hours, or until solid.
- When ready, scoop and enjoy!
Nutrition
Frequently Asked Questions About Red Velvet Ice Cream
Red velvet ice cream tastes like a delicious vanilla ice cream with notes of chocolate and swirled with cream cheese.
Store in a loaf pan covered with plastic wrap for up to 3 months.
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omg this recipe is so good!