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.Â
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.
Red Velvet and White Chocolate Swirl Cheesecake Ice Cream #IceCreamWeek
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
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.***
Denise Fedor
My all time favorite flavor is STILL Strawberry!
Kim Beaulieu
I love strawberry. Classic.
Kayle (The Cooking Actress)
hoooooray ice cream week!!!!
Kim Beaulieu
SO much fun.
Jennie @themessybakerblog
That is one beautifully swirled ice cream. That vibrant red swirl is calling my name.
Kim Beaulieu
Thanks Jennie. I was worried about the swirl. I had swirl stress. lol
Liz
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!!!
Kim Beaulieu
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.
ritika
My favorite flavor would be coffee.
Kim Beaulieu
My hubs loves that too.
Liz
Chocolate or Rocky Road
Kim Beaulieu
Both awesome choices.
Jayne
This ice cream looks so delicious!
Kim Beaulieu
Thanks Jayne.
The Ninja Baker
Oh my goodness, Kim.
You are an angel ! Thank you for sharing a divine ice cream recipe that is delectable and do-able!
Kim Beaulieu
Thanks so much Kim. I had so much fun with this.
Rita Reedy
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 😉
Kim Beaulieu
I love fruity ones too. So good. I also love coconut.
Erin @ The Spiffy Cookie
Absolutely loving this recipe
Kim Beaulieu
Thanks so much Erin.
DB-The Foodie Stuntman @ Crazy Foodie Stunts
Favorite ice cream flavor? peanut butter and chocolate.
Kim Beaulieu
Oh, such a classic. I love that too.
john@kitchenriffs
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.
Kim Beaulieu
Thanks John. I love mixing up my own concoctions. I love ice cream experiments so much.
Kelli @ The Corner Kitchen
I'll take a giant bowl of this, please and thank you! A million thanks to you and Jen for organizing such a delicious week!
Kim Beaulieu
Thanks so much for joining us. It was a wild week.
Emily
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 🙂
Kim Beaulieu
I like the way you think Emily!
Lauren M
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!
Kim Beaulieu
Ha, that's funny. I love just about every single one too. Ice cream rocks.
Jen @JuanitasCocina
You're my best ice cream friend and I loves you. K, bye.
Kim Beaulieu
Ha, love you too. Kthxbye.
Susan
Such a gorgeous looking ice cream and I bet it tastes amazing too! Thank you for being one of two fan-tabulous hostess this week.
Kim Beaulieu
Awe thanks Susan. It was fun to do this.
Nikki
classic vanilla!
Kim Beaulieu
Good call.
Emily @ Life on Food
Chocolate Chip Cookie Dough!
Kim Beaulieu
Ha.
Kate | Food Babbles
Oh my goodness, I love cheesecake ice cream but a red velvet and white chocolate swirl going on in there too?!? I've died and gone to heaven. Yum!
Kim Beaulieu
Thanks so much Kate. I love this ice cream. It's just so elegant, if ice cream can be elegant. lol