Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream is quite possibly my favourite ice cream I've ever made. It's a bit step heavy with the timing for the swirls but it's so worth it. You will love this no egg cheesecake ice cream. 

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

This recipe has layers of red velvet cheesecake ice cream mixed with layers of white chocolate cheesecake ice cream. It's a heavenly creamy ice cream that you will want to make again and again.

Frozen treats have always been one of my weaknesses, as you can tell by how many ice cream recipes I have on my blog.

I inherited my love of ice cream from my father. He literally had a bowl of ice cream every day of his life as an adult.

I have such fond memories of him scooping out some of his favourite ice cream and sitting down to watch TV with a bowl and a smile!

He loved rum raisin and butter pecan. One of his absolute favourite treats was a really good vanilla ice cream with fresh strawberries over top.

My Dad would also make things like strawberry compote and hot fudge sauce when he had free time. He loved pouring his concoctions over top of ice cream.

One of my things to do is come up with fun flavours of ice cream that I think my Dad would have loved to try. I think he would have really dug this one!

How to make Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

You will be making two different batches of ice cream so you can swirl them together.

If you're using the same stand mixer and ice cream mixer to make both portions, I would suggest making the white chocolate portion first. That way you can use the same appliances for each step.

You can transfer each batch into containers or metal tins so you move quickly through the process instead of having to partially freeze each portion in the ice cream maker base.

Remember you are only partially freezing each portion so that you can swirl them together for visual appeal.

Once both portions are partially frozen you can transfer them to a metal pan one at a time. Pour in alternating rows or random pattens then use a butter knife to drag patterns through the ice cream. Feel free to get creative!

As soon as you have created a swirl you love put the metal pan in the freezer overnight to harden.

I did not use eggs for this ice cream. Egg based ice creams are fabulous but I opted not to use that technique for this particular recipe.

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5 from 1 vote

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream #IceCreamWeek

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream is quite possibly my favourite ice cream I've ever made. It's a bit step heavy with the timing for the swirls but it's so worth it. You will love this no egg cheesecake ice cream. Layers of Red Velvet Cheesecake Ice Cream mixed with layers of White Chocolate Cheesecake Ice Cream. It's pure heaven!

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Ingredients

For the Red Velvet Cheesecake Ice Cream:

• 4 oz of chocolate melted and cooled but not hardened
• 1 brick 8 oz of cream cheese, softened
• 1 cup whole milk
• 1 cup sugar
• 1 ½ cups heavy cream
• 4 to 5 drops of red food colouring

For the White Chocolate Cheesecake Ice Cream:

• 4 oz white chocolate melted and cooled but not hardened
• 1 brick 8 oz of cream cheese, softened
• 1 cup of whole milk
• 1 cup of sugar
• 1 ½ cups of heavy cream

Instructions

For the Red Velvet Cheesecake Ice Cream:

• Melt your chocolate and allow to cool a bit.
• In your stand mixer bowl combine the cream cheese and chocolate, whisk until combined thoroughly.
• Add your whole milk and sugar, whisk until sugar dissolves.
• Add you heavy cream and whisk on high until it thickens.
• Add food colouring carefully and whisk until combined.
• Cover the bowl and pop in the fridge for at least an hour, or overnight.
• Pull out of the fridge and transfer liquid to ice cream maker.
• Turn on and allow to churn till thick, about 10 to 15 minutes.
• Pop in the freezer for about 1 to 2 hours, to let it get hard but not solid. You're going to pull it out to make the swirls while it's still slightly soft.

For the White Chocolate Cheesecake Ice Cream:

• Melt your chocolate and allow to cool a bit.
• In your stand mixer bowl combine the cream cheese and chocolate, whisk until combined thoroughly.
• Add your whole milk and sugar, whisk until sugar dissolves.
• Add you heavy cream and whisk on high until it thickens.
• Cover the bowl and pop in the fridge for at least an hour, or overnight.
• Pull out of the fridge and transfer liquid to ice cream maker.
• Turn on and allow to churn till thick, about 10 to 15 minutes.
• Pop in the freezer for about 1 to 2 hours, to let it get hard but not solid. You're going to pull it out to make the swirls while it's still slightly soft.

Putting it all together:

• This is a pure timing thing. You need to keep an eye on them to make sure they are starting to harden but they are still soft enough to drag a knife through as you swirl.
• Once you have them at the right consistency pull them out of the freezer.
• Use a tin (works really well for ice cream) pan and drop ice cream ice in alternating rows.
• Take a knife and drag it through the ice cream to form swirl patterns. No right or wrong way, just have fun.
• Cover the tin pan and pop back in the freezer overnight.
• Take out of freezer a few minutes before you're ready to serve it.
• Serve with a big old cheesecake ice cream smile. With slightly pink teeth from the red velvet! You're welcome!

Notes

A lot of the time is inactive time. This is one of those hurry up and wait recipes. Lots of freezing time between steps.

Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!

• • Juanita's Cocina with a Welcome to #IceCreamWeek
  • Poet in the Pantry with Voodoo Bacon Maple Beer Ice Cream
  • That Skinny Chick Can Bake with Cake Batter Ice Cream
  • The Corner Kitchen with Backyard Mint Ice Cream
  • The Girl in the Little Red Kitchen with Dark Chocolate Fudge Pops
  • girlichef with a Welcome to #IceCreamWeek
  • What Jew Wanna Eat with a Welcome to #IceCreamWeek
  • Cook the Story with a Welcome to #IceCreamWeek
  • The Kitchen is my Playground with 3-Ingredient Creamy Coconut Ice Cream {No Machine Needed}
  • The Spiffy Cookie with a Welcome to #IceCreamWeek
  • Quarter Life (Crisis) Cuisine with a Welcome to #IceCreamWeek
  • My Catholic Kitchen with Strawberry Ice Cream
  • 52 Kitchen Adventures with a Welcome to #IceCreamWeek
  • Food Babbles with Roasted Apricot Honey Ice Cream
  • Cookistry with Thin Mint Ice Cream
  • Foodness Gracious with Molasses Cookie Ice Cream Sandwiches
  • It's Yummilicous with a Welcome to #IceCreamWeek
  • Sugarhero with Salted Caramel Ice Cream Sandwiches

***GIVEAWAY HAS ENDED***

***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of "The Ultimate Ice Cream Book" by Bruce Weinstein, and one copy of "Thoroughly Modern Milkshakes" by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:

***Disclaimer: This giveaway is sponsored by Cravings of a Lunatic and Juanita's Cocina. No brand sponsors have taken a part in this giveaway.***