I surrender. Guilty as charged 😀 I am crazy… no, I am obsessed. Well, anyone who knows me, knows I am an ice cream fanatic – always have and always will be. And who doesn’t love Red Velvet?
I made this ice cream at my cafe for a function as part of a dessert and to be honest, my customers hardly got any, because I ate it all… ah, I am not that bad – but almost.
Anyway, I found this recipe idea on http://www.cafedelites.com here. This is NOT my recipe, I only adjusted it slightly 🙂 I love how the cookie dough bits, the fresh yogurty taste, and the red velvet cream cheese ice cream go together. It’s a real taste sensation and once started and accustomed to the texture, I couldn’t stop…
This recipe uses cream cheese as a base, so in case you look for eggs/cream or milk, they are not used. That means no complicated custard making involved either. A stand mixer and ice cream machine do come in handy, dough. (hahaha, spelling pun intended).
Recipe: Red Velvet Yogurt Cookie Ice Cream
Red Velvet Cookie Dough & Ice cream Base
• ¼ c butter, melted
• ½ c sugar
• ¼ c brown sugar
• ½ c flour
• ¼ c cocoa powder
• Pinch of salt
• 2 tbs reduced fat cream cheese, softened
• 2 c non-fat Greek yogurt
• 2 tbs red food coloring
• ⅓ c chocolate chips (optional)
Cream Cheese Swirl:
• 250g | 8oz reduced fat cream cheese or any cream cheese
• 1 c non-fat Greek yogurt, or vanilla yogurt
• ¼ cup sugar
• ½ teaspoon Vanilla Bean Paste/essence
1. In a stand mixer whisk together the melted butter and sugars in a medium-sized bowl until creamy and well blended. Mix in the flour, cocoa powder, and salt, beating to combine.
2. Add in the cream cheese and mix until well blended; pour in the yogurt and red coloring. Mix until smooth and creamy.
3. Fold the chocolate chips through and mix in.
4. Pour into an ice cream maker and switch on, to churn for 20-30 min, or pour in a baking paper lined loaf tin.
5. Meanwhile with a hand mixer or a food processor (S-blade) combine the cream cheese, yogurt, sugar, and vanilla paste, mixing well until smooth and creamy.
6. a. If using the ice cream machine pour cream cheese mix over in the last 2-3 minutes to swirl through the red velvet base
6. b. if using a lined loaf tin swirl the cream cheese mix in by hand using a knife
7. Freeze for 2-4 hours or until set to your preferred consistency.
5. Remove from freezer for about 10 minutes before serving!
Goes well on red velvet crepes or pancakes & whipped cream, or served in a basket made from chocolate served with marshmallows, chocolate sauce etc…