Red Velvet Ice Cream is a personal favourite of mine. This one is made from scratch then turned into a red velvet ice cream sundae. It’s sheer indulgence.
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!
Places to stalk Cravings of a Lunatic!
- 1 cup chocolate milk
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 2 to 4 drops red fool colouring gel works best
- Store-bought or homemade shortcakes
- Store-bought or homemade brownies
- Store bought or homemade hot fudge sauce
- Skor bits
- Chocolate chips
- Maraschino cherries
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!
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!
Please note that the total time does not reflect freezing time. You will want to freeze this for 4 hours, or preferably overnight.
Recipe adapted from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing; March 2014) Printed with permission.
Today we’re celebrating ice cream. Ice cream is a passion of many of us. But none quite like a lady named Lindsay Clendaniel.
I’ve mentioned her cookbook on the blog before. I made a Chunky Turtle Ice Cream from Scoop Adventures awhile back. It was amazing. All of the recipes in her cookbook are fabulous.
The cookbook takes us on a journey through 50 States where some of the best ice cream shops share their recipes with Lindsay. It’s such a cool thing. But today we’re focusing on the last chapter of the cookbook. That one has all of Lindsay’s personal recipes. They are stellar.
I’ve tried 5 of her recipes thus far, this one I adapted from one of her recipes. All recipes were easy to follow, yet packed a flavour punch. Lindsay has a knack for making powerful recipes but giving simple and clear direction so people of all skill levels can make them. I dig that about her.
If you get a chance swing by her blog Scoop Adventures. You will be so happy you visited her. Don’t blame me if you lose yourself in a maze of fabulous, and decadent ice cream recipes. Take your time, browse around, and be ready to get that ice cream maker churning.
You can check out everyone’s ice cream recipes below. Then make your way through each recipe over the summer.
Fat pants be damned. It’s summer, you’ll sweat off that ice cream weight in no time. Trust me. I’d never lead you astray!
Other Participating Peeps:
- Berry Goat Cheese Sherbet from Kimberly at Hungry Goddess
- Red Velvet Ice Cream Sundae from Kim at Cravings of a Lunatic
- Chocolate Sesame Brittle Ice Cream from Jenni at Pastry Chef Online
- S’Mores Ice Cream Sandwiches with Toasted Marshmallow Malt Ice Cream from Kirsten at Comfortably Domestic
- Chocolate Truffle Ice Cream from Liz at That Skinny Chick Can Bake
- Peanut Butter and Jelly Ice Cream from Dionne at Try Anything Once
- Hops and Nuts Ice Cream from Sophia at NY Foodgasm
- Blueberry Mojito Ice Cream from Barb at Creative Culinary
- Chocolate Coconut Ice Cream from Betsy at Desserts Required
- Peanut Butter Ice Cream from Donna at Cookistry
- Thai Coconut Ice Cream from Stacy at Food Lust People Love
- Dark Chocolate Orange Ice Cream from Allison at Decadent Philistines Save the World
Now onto the giveaway. You have the chance to win your very own copy of Scoop Adventures. Just enter the handy-dandy rafflecopter below. Good luck!
Giveaway is open to U.S. and Canadian residents. Winner must be 18 years of age.
I apologize for the bad grammar running rampant in this post. It’s 5 am and I am so hopped up on ice cream and pepsi my brain has shifted into overdrive. I need sleep. But the caffeine has me hallucinating at this point. Plus the freezer is calling me. “Just have one more, ice cream does not contain calories”. If only, right.
Disclosure Mumbo Jumbo: Post contains affiliate links. I would receive a few gold doubloons for any purchases you make. I’m not going to lie, I plan to use them all on vanilla extract. Thanks to anyone who makes purchases through affiliate links. It helps to keep the blog going, and offsets expenses to run it.
Toodles and smoochies! xx