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!
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.
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Notes
Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free, dairy free cream cheese, vegan red food coloring, vegan/ gf red food coloring. Storing: 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 for up to 14 days.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.