Red Velvet Ice Cream with Red Velvet Cookie Dough | wearenotmartha.com
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5 from 11 votes

Red Velvet Ice Cream with Cookie Dough

Cookie dough ice cream is nice, but red velvet ice cream with red velvet cookie dough is a whole lot more fun. This buttermilk-based ice cream is packed with cookie dough and is pretty on the eyes.
Prep Time20 mins
Cook Time10 mins
Chill Time8 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cookie Dough Desserts, Cookie Dough Recipes, Homemade Ice Cream, Red Velvet Desserts, Red Velvet Recipes, Unique Ice Cream
Servings: 1 1/2 quarts ice cream
Author: Sues

Ingredients

  • 1 cup heavy cream
  • 1 1/2 cups buttermilk
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 4 large egg yolks
  • 1 1/2 Tbsp cocoa powder
  • 1 1/2 tsp vanilla extract
  • 8-10 drops red food coloring
  • 1/3 cup Red Velvet Cookie Dough, broken into pieces (recipe below)

Red Velvet Cookie Dough:

  • 1/2 stick (4 Tbsp) unsalted butter, room temperature
  • 1/4 cup plus 2 Tbsp packed light brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tsp cocoa powder
  • 1 Tbsp buttermilk
  • 3-4 drops red food coloring
  • 2 Tbsp mini chocolate chips

Instructions

  • Heat heavy cream, buttermilk, sugar, and salt in a medium-sized saucepan over medium heat.
  • Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
  • While cream/buttermilk is heating, lightly whisk egg yolks with cocoa powder in a separate medium-sized bowl.
  • Pour half of the warm cream/buttermilk into the bowl with the egg yolks, whisking while you do so.
  • Then pour the egg mixture back into the pan with the rest of the cream/buttermilk.
  • Continue to cook over low heat, while stirring with a wooden spoon. Stir for about 3-5 minutes, until the mixture thickens enough to coat the back of the spoon. Remove the saucepan from heat.
  • Strain egg/milk mixture into a separate large bowl.
  • Mix in vanilla extract and red food coloring.
  • Cover bowl with plastic wrap, making sure plastic wrap is touching top of the liquid so skin does not form, and refrigerate for at least 4 hours.
  • Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in pieces of red velvet cookie dough when ice cream is almost done processing.
  • Place ice cream in airtight containers and put in freezer for at least 4 hours to continue to harden.

Red Velvet Cookie Dough:

  • In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and brown sugar together until light and fluffy.
  • Mix in vanilla and salt.
  • Slowly beat in flour and cocoa powder until combined. Stir in buttermilk.
  • Add red food coloring and mix until combined.
  • Fold in mini chocolate chips.
  • Refrigerate cookie dough for at least one hour.