A No churn delight of Cocoa and Cream cheese!
Made up of perfect combination of cocoa and cream cheese-they are so quick, easy and tasty, they will become an instant hit in your kitchen.
I find Red velvet one of the most intriguing flavour- how was it even invented? I did research that when I was writing this blog, found quite a few theories; not sure which one to believe! Apparently it has been in the cookbooks since the 1800s.
I remember there was a phase, couple of years back when everyone was obsessed with this flavour-not only cakes, but ice creams, milkshakes, donuts, cheesecake, cookies and what not! The bizarrest I saw was Red Velvet popcorn, wonder what it tasted like.
Not going to any bizarre level, I decided to make a simple no churn red velvet ice-cream. There were two reasons for this: one, I wanted to keep this recipe very simple and easy, second, I din’t have an Ice cream machine 😂
This was my first ever attempt at making any form of ice-cream, and boy I was surprised how simple it was! I did ponder for weeks about "gifting" myself an ice-cream machine when I first thought about making this recipe, but then just gave up and decided to do a no churn ice cream instead. Not everyone has an ice cream machine at home, but almost everyone wants to make a nice and easy homemade ice cream, right?
This recipe is exactly what a beginner would indulge in. Trust me, making an Ice cream will never be this easy. You can mix and match various flavours, making it your own.
After my first attempt, I just couldn't wait to get started on the next batch of ice cream, and I hope you would feel so too.
Ingredients
Red Velvet Ice Cream
2 Cup Heavy Whipping cream, cold
¾ Cup Condensed Milk, cold
1 Cup Cream Cheese
¼ Cup Powdered Sugar
2 tbsp Cocoa powder
¼ tsp Salt
¼ Cup Powdered Sugar
1 tsp Vanilla essence
2 drops of Red Food gel
Red Velvet Cupcakes(Optional)
Directions
Red Velvet Ice Cream
1. Pour the cold Heavy cream in a mixer bowl and beat till soft peak forms.
2. Add in the cold condensed milk, and beat the mixture till it is thick.
3. Add in salt, vanilla and cocoa powder, and mix the mixture until well combined.
4. While mixing, add in powdered sugar in regular intervals. Beat the mixture at medium speed for few mins.
5. Add in Cream cheese and mix it at medium speed till the mixture thickens.
6. Add in red food color and mix it well with spatula.
7. Tip: If you keep the mixture untouched for 10-20 mins after adding the red color, the color will deepen.
8. Break the cupcakes into crumbs and add it into the mixture, and combine well.
(Skip this step if you do not wish to add cake crumbs into the IceCream.)
9. Pour the mixture into a freezer safe bowl and place it in the freezer for 6-7 hours or overnight.
Assemble
1. When serving, top the IceCream with more cake crumbs.
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