Red Velvet Ice Cream Recipe

Name: Red Velvet Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gelatin sheet; 220 g milk (1 cup); 1/2 recipe Fudge Sauce (page 136); 50 g Chocolate Cake scraps (page 141) (1/2 cup); 35 g cocoa powder, preferably Valrhona (1/4 cup); 25 g sugar (2 tablespoons); 25 g glucose (1 tablespoon); 12 g distilled white vinegar (1 tablespoon); 12 g buttermilk (1 tablespoon); 8 g red food coloring (2 teaspoons); 4 g kosher salt (1 teaspoon)

Servings: persons

1 gelatin sheet
220 g milk (1 cup)
1/2 recipe Fudge Sauce (page 136)
50 g Chocolate Cake scraps (page 141) (1/2 cup)
35 g cocoa powder, preferably Valrhona (1/4 cup)
25 g sugar (2 tablespoons)
25 g glucose (1 tablespoon)
12 g distilled white vinegar (1 tablespoon)
12 g buttermilk (1 tablespoon)
8 g red food coloring (2 teaspoons)
4 g kosher salt (1 teaspoon)

1
Bloom the gelatin (see page 29).
2
Warm a little bit of the milk and whisk in the gelatin to dissolve.
3
Transfer the gelatin mixture to a blender, add the remaining milk, the fudge sauce, chocolate cake, cocoa powder, sugar, glucose, vinegar, buttermilk, food coloring, and salt, and puree until smooth and even.
4
Dont be stingy on the blending timethe cake scraps need to soak up the liquid and kind of dissipate into the mixture.
5
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
6
The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
7
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
8
In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 gelatin sheet, 220 g milk (1 cup), 1/2 recipe Fudge Sauce (page 136), 50 g Chocolate Cake scraps (page 141) (1/2 cup), and more.

Yes, Red Velvet Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Red Velvet Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions