A great recipe for home made red velvet ice cream, with home baked cookies. Wedge the ice cream inside and enjoy the Red Velvet magic.
Happy Early Valentine’s Day!
I have no idea why but Valentine’s Day just gets me in the mood. I can’t help myself. I see that 14 nearing on the calendar and I just start swooning.
For Red Velvet!
What the heck did you think I was talking about? I swear sometimes you folks really need to get your minds out of the gutter.
I was talking about Red Velvet. Yummy chocolatey goodness tied up in a pretty red bow. I love Red Velvet anything. Yet my biggest weakness is Red Velvet Ice Cream. Not the kind you buy in the store with chunks of red velvet cake in it. To me that’s just gross. I don’t want cake pieces in my ice cream. I’m okay with my ice cream tasting like cake, but not having the texture of it.
So, I make my Red Velvet Ice Cream with lots of chocolate, sometimes with a touch of cake mix in it, sometimes without. This time I did it without. It was Red Velvet Ice Cream Heaven. And when you have Red Velvet Ice Cream Heaven, well, you need fluffy clouds to set it up on right. So I decided to make Red Velvet Ice Cream Sandwiches. That way you get heaven on a cloud.
And you thought I wasn’t all soft and squishy about Valentine’s Day.
I’m not. But I am all soft and squishy about Red Velvet Ice Cream Sandwiches.
Places to stalk Cravings of a Lunatic!
- For the Red Velvet Ice Cream:
- 1 cup whole milk
- 1 cup sugar
- 5 tablespoons cocoa powder
- ½ teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Red gel food colouring to preference
- For the Cookies:
- 1¼ cups AP flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 5½ tablespoons unsalted butter, melted
- ⅔ cup light brown sugar
- 1 large egg
- For the Red Velvet Ice Cream:
- In a stand mixer combine the whole milk and the sugar. Whip with a whisk attachment until sugar dissolves.
- On slow speed add the cocoa powder and salt. Whip until combined.
- Add the heavy cream, and vanilla extract. Whip until light and fluffy.
- Add the food colouring and mix on slow until well combined.
- Cover the bowl and pop in your fridge for at least one hour.
- Remove from fridge and transfer liquid to frozen ice cream bowl.
- Turn on ice cream machine and whip for about 10 to 15 minutes.
- Pour into a parchment lined shallow dish. This will mean you can use a cookie cutter to cut the ice cream which will make your life easier when putting the sandwiches together.
- Stick in the freezer and freeze for at least 4 hours, or overnight.
- Remove when cookies are ready so it doesn't melt.
- For the Cookies:
- In a medium sized bowl combine the flour, cocoa powder, baking soda and salt.
- In a separate medium sized bowl combine the butter, brown sugar and egg.
- Now combine the wet and dry ingredients and mix until it forms a ball, much like dough.
- Divide in half and roll out first half on a lightly floured surface. You want the cookies about ¼ of an inch thick. Think about how thick you would want the ice cream sandwich to be when taking this step. Cut with a cookie cutter and then place the cookies on a parchment lined cookie sheet. Pop in the freezer for about 30 to 60 minutes.
- Preheat oven to 350 degrees F.
- Remove cookies from the freezer and pop in the oven for 8 to 10 minutes.
- Remove and allow to cool completely.
- Putting it all together:
- Set your cookie bottoms the good side down.
- Take your ice cream out of the freezer and working quickly, cut out shapes.
- Place the ice cream on top of the bottom cookie. Place another cookie on top. Press together.
- Serve immediately of wrap with plastic wrap and pop back in the freezer.
- Serve with a big old Red Velvet smile!
Remember that food colouring deepens over time. So the colour will get darker once it rests.
I shall be watching Lidia Bastianich at Lidia Live in Toronto today. I am hanging out with the lovely Isabelle of Crumb. We’re painting the town red, hitting the mall then the show. Cannot wait to share our adventures with you later this week. Wish me luck. It’s a 4 hour drive each way and I am not a good city driver. Cross fingers things go well and my tummy behaves itself. Travelling with IBS is always a bit interesting and challenging. Lidia and Izzy are worth it though.
Make sure you stop by all the other Sunday Supper crew and see what gorgeous treats they have whipped up for you.
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Fried Heart Pizza from Mooshu Jenne
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Cherry Pie Hearts from Home Cooking Memories
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Baileys Banana Cream Sauce from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Truffles from The Wimpy Vetegarian
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Raspberry Torte from Kelly Bakes
- Deliciously Baked & Festively Glazed Mini-Donuts from Mangoes and Chutney
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from She Likes Ruffles, He Likes Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Fudge from What Smells So Good?
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
Toodles and smoochies! xx