This Red Velvet Ice Cream Sundae is made from red velvet ice cream made from scratch. It's the perfect dessert for any occasion!

I try to behave.

I really do.

Then I have these moments where I'm like "ohhh, you should make ice cream". Then it's all downhill from there.

There's a moment when I start out where I think "go easy, not everything needs to be so over the top".

Then I'm like "ohhh, you should make a sundae instead of just ice cream".

And I think, okay, I'll just make a simple sundae.

Then I'm like "ohhh, you should turn it into a parfait and layer it in a glass".

I start off slow, grab some hot fudge sauce, some shortcake and think that will be just fine.

Then I'm like "ohhh, you should add some chocolate chips. And remember those skor pieces you have in the cupboards. And there's 10 jars of maraschino cherries in the fridge just calling your name, ohhh, and there's 10,097 kinds of sprinkles in the studio you keep forgetting you have".

Yeah, then bad things happen.

I want to apologize.

But I'm too busy shoving this red velvet ice cream sundae into my piehole!

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5 from 1 vote

Red Velvet Ice Cream Sundae

This Red Velvet Ice Cream Sundae is made from red velvet ice cream made from scratch. It's the perfect dessert for any occasion!

Course Dessert

Cuisine American

Keyword red velvet ice cream sundae

Prep Time 30

Freezing Time 4

Total Time 4 30

Servings

Calories 228kcal

Equipment

Ingredients

1 cup chocolate milk
½ cup sugar
¼ cup cocoa powder
2 cups heavy cream
2 teaspoons vanilla extract
2 drops red fool colouring gel works best, more or less to taste

Optional Toppings:

Store-bought or homemade shortcakes
Store-bought or homemade brownies
Store bought or homemade hot fudge sauce
Skor bits
Chocolate chips
Sprinkles
Maraschino cherries

US Customary - Metric

Instructions

Combine the chocolate milk, sugar and cocoa powder in a stand mixer. Whisk until the sugar dissolves.
Add the heavy cream and vanilla. Whisk until the mixture thickens.
Add the food colouring and mix on slow until combined.
Cover the mixing bowl and place in the fridge for a minimum of 1 hour, or preferably overnight. The red colour will deepen overnight.
Remove the bowl from the fridge, uncover and transfer the liquid to an (frozen) ice cream maker bowl. Place on machine and begin to churn. You will want to churn this for about 10 to 15 minutes. Remove and place in freezer for 1 hour, over overnight.
If you don't have an ice cream maker pour the liquid into a metal container and place in the freezer for a minimum of 4 hours, or overnight. It will just be a tad softer than if you used the ice cream maker.
Serve with a big old red velvet smile!

To make the sundaes:

Cut up shortcakes or brownies into bite size pieces. Lay on the bottom of serving dish.
Add a scoop of ice cream.
Pour hot fudge sauce over top.
Sprinkle skor bits, chocolate chips, and sprinkles over top.
Add another scoop of ice cream.
Sprinkle more skor bits, chocolate chips, and sprinkles over top. Add some cherries.
Serve with a complete disregard for calories! And a red velvet smile!

Notes

Please note that the total time does not reflect freezing time. You will want to freeze this for 4 hours, or preferably overnight.

Yields 5 Cups which will serve 10 people.

The nutritional information does not include toppings, just the ice cream. If you're tracking nutritional info please use your own calculations for your toppings.

Recipe adapted from Scoop Adventures by Lindsay Clendaniel from Scoop Adventures

Printed with permission.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more ice cream recipes as well.

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Toodles! xx

Comments

Heather

July 02, 2014 at 11:00 am

There is nothing better than a really good sweet and crunchy sugar cone and ice cream!

Stacy

July 02, 2014 at 1:21 pm

I have the same "more is more" policy but I gotta tell you that this sundae is beyond my wildest sundae dreams, Kim. Just WOW.

Liz

July 03, 2014 at 10:11 am

I prefer ice cream in a cone.

Bam's Kitchen

July 04, 2014 at 11:13 pm

I know that we mostly try to be good but I like even better when you are a little naughty as this dessert is over the top. Photos are just stunning! Just pinned. Have a super weekend. Take care, BAM

Amy S.

July 05, 2014 at 1:31 am

I prefer ice cream in a dish.

Mary

July 06, 2014 at 8:58 pm

Ice cream in a sugar cone is my favorite!

Donna Currie

July 07, 2014 at 6:43 pm

I'm glad someone else has conversations with their pantry ingredients. Because if it's just one of us, it's crazy, of there are more, it's a trend. Soooo trendy, dear. So trendy.

Joan

July 07, 2014 at 10:02 pm

I perfer my ice cream in a dish. I don't care of cones.

Stephanie

July 08, 2014 at 2:46 pm

I'll take the best of both worlds. Ice cream in a dish, topped with an upside down cone!

LoriAnne in Oregon

July 08, 2014 at 3:38 pm

I like my ice cream in a dish...preferably a very large, very cold dish!

Maria S.

July 08, 2014 at 3:40 pm

Cone of course!!

Annette

July 08, 2014 at 3:53 pm

I love my ice cream in a cone, but when I make it at home I just use a bowl.

Nikki

July 08, 2014 at 4:01 pm

waffle cone!

Jennie @themessybakerblog

July 09, 2014 at 8:25 am

Bah… This looks amazing! I'm so happy you get a little out of control when it comes to ice cream. This is gorgeous! Pinned.

Dionne Baldwin

July 09, 2014 at 3:44 pm

When creativity starts a'flowin', who am I to stand in the way of a sundae like this?? I like the way you think. Thank you for sharing this recipe with us! I've been making ice cream since I got my hands on this book and I am going to try on a sundae. 🙂

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