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Red Velvet Ice Cream Sundae

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.
Prep Time30 mins
Total Time30 mins
Servings: 5 cups



  • 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!

To make the sundaes:

  • 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.