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Rich and creamy homemade Red Velvet Ice Cream | URBAN BAKES

Red Velvet Ice Cream

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5 from 1 review

  • Author: Connie
  • Total Time: 3 hours
  • Yield: 1 1/2 quarts 1x


Units Scale
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 3/4 cup heavy cream
  • 1 tablespoon red velvet extract or red food coloring


  1. In medium bowl, whisk sugar, cocoa and salt.
  2. Add milk, cream and extract and whisk until combined.
  3. Cover red velvet mixture and refrigerate for 1-2 hours or overnight.
  4. Pour into the ice cream machine according to the manufacturer’s directions. NOTE: if recipe calls for more batter than your machine’s limit, divide batter. Remember freezer bowl must be cleaned and refrozen prior to each subsequent use.


– For thicker ice cream, place into an air tight container and freeze for 2 or more hours. – If making by bag version, you may follow the same quantities of ingredients. Divide batter into smaller portions into the sandwich bag to prevent overflow.

  • Prep Time: 5 minutes

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