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Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

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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 served in martini glasses.

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!

Red Velvet and White Chocolate Cheesecake Ice Cream served in a martini glass with colourful spoons!

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.

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

 

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream
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Red Velvet and White Chocolate Swirl Cheesecake Ice Cream #IceCreamWeek
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 
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!
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 1/2 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 1/2 cups of heavy cream
Instructions
For the Red Velvet Cheesecake Ice Cream:
  1. Melt your chocolate and allow to cool a bit.
  2. In your stand mixer bowl combine the cream cheese and chocolate, whisk until combined thoroughly.
  3. Add your whole milk and sugar, whisk until sugar dissolves.
  4. Add you heavy cream and whisk on high until it thickens.
  5. Add food colouring carefully and whisk until combined.
  6. Cover the bowl and pop in the fridge for at least an hour, or overnight.
  7. Pull out of the fridge and transfer liquid to ice cream maker.
  8. Turn on and allow to churn till thick, about 10 to 15 minutes.
  9. 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:
  1. Melt your chocolate and allow to cool a bit.
  2. In your stand mixer bowl combine the cream cheese and chocolate, whisk until combined thoroughly.
  3. Add your whole milk and sugar, whisk until sugar dissolves.
  4. Add you heavy cream and whisk on high until it thickens.
  5. Cover the bowl and pop in the fridge for at least an hour, or overnight.
  6. Pull out of the fridge and transfer liquid to ice cream maker.
  7. Turn on and allow to churn till thick, about 10 to 15 minutes.
  8. 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:
  1. 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.
  2. Once you have them at the right consistency pull them out of the freezer.
  3. Use a tin (works really well for ice cream) pan and drop ice cream ice in alternating rows.
  4. Take a knife and drag it through the ice cream to form swirl patterns. No right or wrong way, just have fun.
  5. Cover the tin pan and pop back in the freezer overnight.
  6. Take out of freezer a few minutes before you're ready to serve it.
  7. Serve with a big old cheesecake ice cream smile. With slightly pink teeth from the red velvet! You're welcome!
Recipe 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.

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

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!

Red Velvet and White Chocolate Swirl Cheesecake Ice Cream

***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!

Giveaway for Ice Cream Week

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

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried, and a copy of “Jeni’s Splendid Ice Creams at Home”, by Jeni Britton Bauer.

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

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Comments

  4. Liz says

    Wow, this is gorgeous, Kim Bee!!! And it’s Katie’s favorite cake…I have a feeling it could become her favorite ice cream, too!!!

    Reply

    • Kim Beaulieu says

      I love red velvet ice cream. I think I have 3 or 4 recipes for it now on the site. Red velvet it wildly addictive.

      Reply

  9. Rita Reedy says

    I love fruity ice creams, strawberry, mango, pineapple (see I said fruity) as well as sorbets of all types. My other passion is any ice cream which is coffee flavoured like coffee, tiramisu, mocha almond fudge . . . you get the picture 😉

    Reply

  12. [email protected] says

    Love the color on this! Great food styling, too. And the recipe looks terrific! The best thing about making your own ice cream is you can create all sorts of flavor combos that are impossible to buy at stores. This is wonderful – thanks.

    Reply

  14. Emily says

    Yay for Ice Cream Week!! My favorite flavor? That’s a toughie, but I think my favorite is dark chocolate, but I also love salted caramel. Of course, add the two together and I’m in heaven 🙂

    Reply

  15. Lauren M says

    Did you have to ask such a hard question? LOL… I can’t even begin to tell you what flavor is my favorite because I love ALLLLLLLLLL ice cream flavors!!! So yummy! If I had to choose just one… Hmm…. It would be strawberry cheesecake!

    Reply

    • Kim Beaulieu says

      There’s just something about red velvet that makes hearts stand still. So happy I’m not the only one addicted to it.

      Reply

  29. Elizabeth @ SugarHero.com says

    Kim, this is insanity! In the best way! I love this super creative recipe. I can’t wait to see what else you come up with this week, and THANK YOU for doing so much organizing, emailing, facebook commenting, and general time-sucking stuff. You rock!

    Reply

    • Kim Beaulieu says

      Ha, thanks so much Elizabeth. I had so much fun doing ice cream week. Next week we’ll have to gear up sooner and make it more epic.

      Reply

  31. Ramona W says

    Awww… wish I could had joined. I just couldn’t my ice cream making act together this week. I can’t wait to look at everyone’s frosty creations. This red velvet and white chocolate swirl cheesecake… WHAT!!! Hand me a spoon and stand back!

    Reply

    • Kim Beaulieu says

      Oh man, we somehow dropped the ball with some people getting into the FB group. The transition from doing things via email to doing them on FB did not go well. We managed to lose about 5 people in the process. I felt so bad. I think with my son showing up and all the chaos of summer I just lost all control. We need a better checklist system for next time. I blame summer. Mini-me is off for almost 5 months for summer vacation so by the end I start to lose my mind. I’m hoping once routine sets in again I can get organized. I’m making some cool organization boards for my office. Hopefully it helps.

      Reply

  33. Merle says

    Non-Dairy – coconut milk, cashews (soaked), vanilla bean, maple syrup in the ice cream maker – my friend made it and it was amazing!

    Reply

  37. Alanna says

    Kim,you and your associate bloggers have given me the confidence to try my hand at icecream making.It all looks scrumptious.I hope my endeavors looks and tastes as good.Thanks for giving me the confidence I truly needed……………..Wish me luck………………………Alanna

    Reply

  38. April says

    Chocolate Malted Crunch is my favorite. I have been making Jeni’s ice creams and I may soon have a new favorite.

    Reply

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