No Churn Red Velvet Ice Cream
Red velvet ice cream is a gorgeously colored no churn ice cream recipe. If you love the cake, you will love this easy ice cream with a rich cocoa taste and vibrant color.
Red velvet cake is one of my favorite cakes – rich cocoa, with a vibrant red color and that texture! So good! This simple no churn ice cream recipe takes everything you love about the cake and turns it into a sweet and cold treat.
Try serving this with some hot fudge sauce drizzled on top!
Perfect for any special day where you need a decadent and easy treat! Can you stop at just one scoop?
Try your hand at these other no churn ice cream recipes:
Recipe Ingredients
You only need a few ingredients to make this ice cream:
- Heavy cream – Creates a rich and flavorful ice cream! Use a fresh, good quality heavy cream with plenty of milk fat.
- Sweetened condensed milk – This helps add sweetness to the ice cream without additional sugar, and also helps to make a soft and smooth ice cream. Do not substitute with evaporated milk.
- Cocoa Powder – For that great chocolatey taste use a high quality unsweetened dutch processed cocoa powder.
- Red Food Coloring Gel – Using a gel food coloring ensures you get a nice red color without adding extra liquid to the ice cream, which could change the texture.
- Semi Sweet Chocolate Chips – You can use regular size or mini.
How to make this recipe
Make sure you scroll down to the recipe card below for the full set of instructions:
- Beat the heavy cream in a medium sized bowl until the cream forms into soft peaks.
- Slowly mix in the sweetened condensed milk, cocoa powder, and food coloring. Be careful not to overmix the ingredients or it will knock the air out of the heavy cream.
- Gently fold in the chocolate chips.
- Pour the mixture into a 9×5 loaf pan.
- Cover tightly with plastic wrap.
- Allow the ice cream to set for 4-6 hours, or until solid in the middle.
- Serve and enjoy!
Storage Information
This ice cream will last in the freezer anywhere from 3 to 6 months if stored properly.
Place it in an airtight container in the back of the freezer for best results.
Recipe Tips
- For a fun twist, you can melt the chocolate chips before mixing them in, this will create a sort of marbling effect throughout the ice cream as it sets.
- Like the other no churn ice creams, this is good for up to two months when stored in the freezer covered with plastic wrap.
- Allow to sit on the counter for 10 minutes to soften before serving.
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No Churn Red Velvet Ice Cream
Equipment
Ingredients
- 2 cups heavy whipping cream
- 1-14 oz can sweetened condensed milk
- ¼ cup unsweetened dutch processed cocoa powder
- ½ teaspoon red food coloring gel
- 1 cup semi-sweet chocolate chips
Instructions
- Beat the heavy cream in a medium sized bowl until the cream forms into soft peaks.
- Slowly mix in the sweetened condensed milk, cocoa powder, and food coloring. Be careful not to overmix the ingredients or it will knock the air out of the heavy cream.
- Gently fold in the chocolate chips.
- Pour the mixture into a 9×5 loaf pan.
- Cover with saran wrap tightly.
- Allow the ice cream to set for 4-6 hours, or until solid in the middle.
- Serve and enjoy!
