Red Velvet Ice Cream in a Jar (Edit recipe)

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Red Velvet Ice Cream — Creamy red velvet ice cream, swirled with a sweet cream cheese frosting. It’s all the goodness of red velvet in ice cream form.

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PREP TIME

15 minutes

COOK TIME

6 hours (freeze time)

INGREDIENTS

Serves: 4

Ingredients

Red Velvet Base

1 cup Heavy Cream (Whipping Cream), + 3 Tbsp
.25 cup Granulated White Sugar
.5 tsp distilled White Vinegar
.25 cup Semi-Sweet Chocolate Chips
Red Food Coloring (India Tree), (preferably red food gel)

Cream Cheese Swirl

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a microwave safe bowl combine the chocolate chips and 3 tablespoons of heavy whipping cream. Microwave the chocolate for 20 seconds, until melted. Use a spoon to stir the chocolate until completely smooth and there are no chocolate clumps.
In a mason jar, combine the heavy whipping cream, sugar, melted chocolate mixture, vinegar, and red food coloring.
Put the lid on the jar and shake it for about 30 seconds until the ice cream is mixed.
In a microwave safe bowl, combine the white chocolate chips and heavy whipping cream.
Microwave the white chocolate for 20 seconds, until melted. Use a spoon to stir the chocolate until smooth.
Add the cream cheese and melted white chocolate to a bowl. Use an electric hand mixer, to mix the white chocolate and cream cheese until completely smooth.
Pour a quarter of the red velvet ice cream into a jar, then layer in some of the cream cheese mixture. Add in more red velvet ice cream, and then more cream cheese mixture. Repeat the process until the jar is full.
Place the ice cream in the freezer and freeze for 6 hours or until completely frozen.
Once frozen, scoop and enjoy!

Notes

Why vinegar in ice cream? What makes Red Velvet so unique (aside from the fact that it’s red) is that it has a chocolate base, but it doesn’t taste like chocolate, because the the Red Velvet flavor has more acidity in it. Normally the acidity in a red velvet recipe is derived from buttermilk, but buttermilk in ice cream would be terrible! So to create the unique red velvet flavor in ice cream, we add a touch of vinegar which adds acidity, without being overpowering, and in turn, this creates the unique Red Velvet flavor we all love so much.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	406
Fat:	34 g
Carbohydrates:	24 g
Protein:	6 g
Cholesterol:	85 g
Sodium:	21 mg
Fiber:	1 g
Sugars:	21 g
Calculated per serving.