Red velvet ice cream with a sweet cream cheese swirl with just a few ingredients is on everyone’s ice cream wish list! Make it today to enjoy tomorrow.

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Homemade ice cream seems to be my go to dessert lately. I mean, I can make whatever flavors I want to, and the kids are always happy. Just so long as we never run out.

My latest obsession is this red velvet ice cream. It’s even got a sweet cream cheese frosting floating around in it. Are you drooling yet?

To get the swirls of frosting in your ice cream, simply alternate layers of the red velvet base and the frosting. No need for you to make your own frosting, though. I used store bought and it tasted great.

The key to great homemade ice cream is giving it enough time to freeze. Unless, of course, you like soft ice cream. That’s a huge no-go around here, so I let mine stay in the freezer overnight.

By now you must be wondering how I achieved the gorgeous red velvet color. If you’re thinking it was difficult, as a matter of fact, it’s actually the opposite.

In fact, I used Lorann red velvet bakery emulsion, which made it practically foolproof.

The delcious, yet subtle, chocolate flavor is already in there, so no need trying to figure out how much cocoa to use.

This homemade ice cream recipe is perfect for scooping onto cones, into bowls, or my personal favorite, eating out of waffle bowls.

Everyone in my family has a different favorite flavor of ice cream, but mine is rocky road. What’s your family’s favorite flavor of ice cream?

Red Velvet Ice Cream recipe

Red Velvet Ice Cream

Red velvet ice cream with a sweet cream cheese swirl with just a few ingredients is on everyone's ice cream wish list! Make it today to enjoy tomorrow.

6 hr, 20 Prep Time

6 hr, 20 Total Time

Author:

Rachel Willis

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Ingredients

2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
1 Tablespoon Lorann Red Velvet Bakery Emulsion
1/2 can whipped cream cheese frosting

Instructions

In a large bowl, combine the sweetened condensed milk and Lorann bakery emulsion; set aside
In a large mixing bowl, beat the heavy cream until stiff peaks form, about 3 minutes
Mix in one spoonful of the whipped cream into the condensed milk mixture
Gently fold in remaining whipped cream until mixture is smooth and only a few small lumps remain
Spoon 1/3 of the ice cream mixture into a freezer container {a metal bread pan works well}
Using a spoon, top with dollops of the frosting
Top with second 1/3 of ice cream mixture; add remaining frosting in dollops
Top with remaining third of ice cream mixture
Cover with lid or plastic wrap
Freeze at least six hours or overnight; the longer you freeze, the harder the ice cream will get