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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.