This Red Velvet Ice Cream has a creamy texture with chunks of gluten free chocolate sandwich cookies throughout! It only takes a few minutes to mix up (minus freezing time) and no machine is needed! As always, it’s gluten free, nut free and egg free!
This Red Velvet Ice Cream recipe is made with cream cheese to give it that little bit of tang that we associate with red velvet! In addition to cocoa powder as well! If you’re a red velvet lover, you’re going to adore this easy recipe and make sure to check out my Red Velvet Oreo Cookies!
Reasons To Love This Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This ice cream is so creamy and smooth!
- Cream Cheese- It has cream cheese to give it that classic red velvet tang.
- Cocoa Powder- Creates those soft chocolate undertones that’s essential to red velvet.
- Chocolate Sandwich Cookies- A great addition to the flavors and a nice crunch!
- Cream Cheese- We need 4oz for this recipe.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Light Brown Sugar- Has a little molasses so it helps a bit with the tang.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Kosher Salt- Brings all the flavors out.
- Cocoa Powders- I like to use half dutch or natural unsweetened and half dark. If you only have one, use dutch or natural unsweetened.
- Red Food Coloring- Make sure to read the label to keep your food safe. I use McCormick.
- Heavy Cream- We need 2 cups (1 pint).
- Chocolate Sandwich Cookies- You can use whatever gluten free chocolate sandwich cookies you desire. The ones I use are certified gluten free and they’re vegan. I also use them in my Cookies and Cream Cookies. You can of course use gluten free oreos if you want.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a dairy free heavy whipping cream.
- Only use sweetened condensed coconut milk that's also gluten free.
- Also, use dairy free cream cheese.
- Make sure the red food coloring you use is gluten free and vegan.
- Use gluten free chocolate sandwich cookies that are also vegan.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to make Red Velvet Ice Cream
Here are the step by step instructions to make this ice cream!
Step 1: Beat the Cold Cream Cheese
In a large bowl of an electric mixer fitted with the paddle attachment, beat the cold cream cheese until it is soft and creamy. About 3-4 minutes.
Step 2: Add in the Sweetened Condensed Milk, Light Brown Sugar, Vanilla and Salt
Switch the mixer to a whisk attachment. Beat the sweetened condensed milk, light brown sugar, vanilla and salt into the cream cheese.
Step 3: Beat in the Cocoa Powder and Red Food Coloring
Add in the cocoa powder and red food coloring. Beat until smooth and combined.
Step 4: Whip the Heavy Cream
In a separate large bowl, beat the heavy cream until soft peaks form. You can also do this with a whisk.
Step 5: Add in the Cream Cheese Mixture
Using a spatula, slowly pour in the cream cheese liquid mixture and slowly stir with the spatula until all combined.
Once combined, whisk until stiff peaks form. Only a few seconds.
Step 6: Break in the Cookies
Break 10 chocolate sandwich cookies over the liquid ice cream mixture.
Once all broken in, use a spatula to fold them into the liquid ice cream.
Step 7: Top with Extra Cookies
Using a spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container.
Last but not least, break 4 more cookies over the top of the ice cream and gently press them down but don’t submerge them.
Step 8: Freeze
If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the ice cream that deep red. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your ice cream too chalky and bitter.
- Only Use Cold Cream Cheese- Softened cream cheese will make it more difficult for the ice cream to solidify. Beat the cold cream cheese with the paddle attachment of an electric stand mixer for about 3-4 minutes until smooth.
- Break Sandwich Cookies By Hand- Use your hands to break each chocolate sandwich cookie into chunks. If you try to use a knife to chop the cookies, they will become too sandy and turn the red ice cream a dull greyish color.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Yes. It needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify.
If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
This recipe makes about 1.5 quarts or 6 cups of ice cream.
This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein.
Many food colorings are NOT safe for those with celiac and nut allergies.
It appears to me that McCormick is.
I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free.
McCormick says if gluten appears in a product, they will always list it on a label.
They will never hide allergens under the term “natural flavors.”
I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it.
I feel very confident in using McCormick products due to these procedures they have in place, but of course you need to make your own decisions.
You can also use plant based natural food colorings but keep in mind it won't be as deep a color as mine are.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil.
These are my favorite air tight freezer safe ice cream containers.
Did you try this recipe? Please leave me a ⭐ review below!
Red Velvet Ice Cream
- 4 oz cold cream cheese
- 14 oz sweetened condensed milk
- 2 tablespoons light brown sugar , packed
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 4 tablespoons cocoa powder (I use 2 tablespoons dutch or natural unsweetened and 2 tablespoons dark)
- 1 tablespoon red food coloring (I use McCormick. You may need less if you’re using a gel or paste)
- 2 cups heavy cream
- 14 gluten free chocolate sandwich cookies , broken up
- In a large bowl of an electric mixer using the paddle attachment or using a hand held mixer, beat the cold cream cheese until smooth and creamy. About 3-4 minutes.
- Change to the whisk attachment and slowly beat in the sweetened condensed milk, light brown sugar, vanilla and salt.
- Add in the cocoa powder and red food coloring and beat till fully combined.
- In a separate large bowl, beat or whisk the heavy cream until soft peaks form.
- Using a spatula, pour the cream cheese mixture into the whipped cream and fold to combine thoroughly.
- Beat or whisk the mixture for another few seconds until stiff peaks form.
- Using your hands, break 10 gluten free chocolate sandwich cookies into the liquid ice cream. You want large chunks, not tiny crumbs. I break each cookie into 3-4 pieces.
- Use the spatula to fold the cookie chunks in.
- Pour the ice cream into a 9 x 5 loaf pan. Smooth the top with a butter knife or the back of a spoon.
- Break 4 more chocolate sandwich cookies on top and gently press them into the mixture but don’t submerge them.
- Cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.