Your #1 Online Baking Destination!


Homemade Red Velvet Ice Cream Recipe

Homemade Red Velvet Ice Cream (No Machine)

Save Recipe

Delicious Homemade Red Velvet Homemade Ice Cream made with my simple recipe that requires just a few ingredients and no ice cream machine!


Hi Bold Bakers! I’m celebrating Valentine’s Day Desserts by sharing my very special Homemade Red Velvet Ice Cream (No Machine) recipe. You can easily make it with my base 2-Ingredient Homemade Ice Cream recipe So let’s get ice cream making!

 

Get More Ice Cream & Frozen Desserts!

Discover 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

Gemma's Freezer Section Ice Cream Destination

4.8 from 5 votes
Homemade Red Velvet Ice Cream Recipe
Homemade Red Velvet Ice Cream
Prep Time
15 mins
Total Time
15 mins
 

Delicious Homemade Red Velvet Homemade Ice Cream made with my simple recipe that requires just a few ingredients and no ice cream machine!

Course: Dessert
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
Ingredients
  • 2 cup (16oz/ 450ml) base no machine ice cream recipe
  • 1 tbsp Cocoa powder
  • 1 tsp ground Cinnamon
  • 1 tsp vanilla extract
  • 3-4 tsp red food dye (Gel color preferrably because you used less)
  • ¼ cup (2oz/60g) Cream cheese frosting
Instructions
  1. Place 2 cups of your ice cream base in a large bowl. Mix all of the Red Velvet ingredients together minus the frosting. Swirl in the frosting at the end and try and maintain the ripples. Taste and then freeze for 6 hours or over night. Enjoy, and Happy Valentine's Day!

Watch the Recipe Video!


SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

68 Comments

Write a Comment and Review

  1. Kendall Stark on February 18, 2018 at 8:46 am

    Hi, Gemma! I made this ice cream and the butter pecan version on Friday, and both only lasted two days. They are spectacular!! I love your videos, especially the homemade ice cream ones. I’ve also made the dulce de leche, which was mind-blowing. Who knew it was so easy to make your own ice cream! Thanks again!

    • Gemma Stafford on February 19, 2018 at 3:42 am

      Hi Kendall,
      Thank you!
      It is great to have the very kind reviews of recipes here. Better to hear this from the Bold Bakers, than from me!
      Lots more recipes on the way, stay with us,
      Gemma 🙂

  2. SmritiJhamb on October 4, 2017 at 2:33 am

    Hi Gemma
    I think that the ingredients for 2 ingredients homemade ice cream will make so much ice cream base.
    For red velvet ice cream – 2 cups ice cream base is required.
    So how much whipping cream and condensed milk, should I use for obtaining 2 cups ice cream base?

    • SmritiJhamb on October 4, 2017 at 2:35 am

      Sorry I commented it again.
      I didn’t saw that you replied.
      By the way thanks gemma

    • Gemma Stafford on October 6, 2017 at 3:07 am

      Hi there,
      Really about 1/2 will do it, if I am understanding you. You will know from the ingredient count in the recipe,
      Gemma 🙂

  3. Tamiz on July 7, 2017 at 10:54 am

    Hi can you make rich chocolate ice cream. Chocolate and more chocolate.
    Burfee ice-cream
    Liquorice ice-cream

  4. Katheren on February 10, 2017 at 8:51 am

    Hi, Love these recipes!! Can you use light thickened cream and light condensed milk instead of full fat?

    • Gemma Stafford on February 13, 2017 at 11:52 am

      Hi there, sure you can, this is not so dependent on the fat, milk will not condense without the sugars, and this is about removing water from the milk, more than fats.
      I do not know what light thickened cream is! the cream for my ice cream recipe needs to be full fat cream, which can be whipped up. this will work from about 35% fat content to 49.4%. You can try this with alternatives, but if there is a high water content it will not be great,
      Gemma 🙂

  5. Alexie on November 13, 2016 at 5:47 am

    Hi, I love watch ur videos but could u do strawberry n oreo cheesecake frozen yogurt? Could u help me do strawberry cheesecake ice cream from scratch please!!

  6. faradilla on August 19, 2016 at 11:18 pm

    I love your ice cream recipe,but if i useream or whipped cream , it will cost too expensive if we want to sell it,is it possible to to change it with heavy cream or whipped cream with another item ?

    • Gemma Stafford on August 20, 2016 at 5:03 am

      This is a problem for you as you are buying at a high price. This recipe is designed for home consumption 🙂

      • Phael on July 31, 2017 at 2:36 am

        Hi Gemma i will love to sell ice cream and im thinking of taking your craftsy course on ice creams and other frozen desserts. can those be sold? since you said above these recipes are for home consumption. thanks

        • Gemma Stafford on August 1, 2017 at 3:13 am

          Hi there,
          Craftsy class link: https://www.craftsy.com/cooking/classes/bigger-bolder-frozen-desserts-ice-cream-gelato-more/61001
          Here in the US and in other countries there are rules around food produced for sale, and this is what really matters. As I do not know where you live, or the health and safety rules around food, then I really cannot advise you. Food needs to be handles really carefully, and stored according to safety guidelines, to be safe for consumers. You would be unwise to proceed without local advice.
          Other than that yes! you could sell the produce, it is designed for home production, but having regard to the above advice, you could proceed with these recipes.
          I wish you well in your endevours,
          Gemma 🙂

      • Sruthi on December 25, 2017 at 6:04 pm

        Can you use vanilla ice cream? And do you mean like using another ingredient for ice cream base?

        • Gemma Stafford on December 25, 2017 at 6:10 pm

          Hi,

          So what you can do is just half the 2 ingredient ice cream recipe and that will leave you will a little over 2 cups of ice cream base.

          I hope this answers your question 🙂
          Gemma.

  7. jennifer on July 31, 2016 at 4:31 pm

    so happy i stumbled on your page, just 3 days and i have made the condensed milk and the no machine ice-cream, really lovely.

    • Gemma Stafford on August 1, 2016 at 2:18 am

      Hi Jennifer,
      That is great, well done you. I am really happy to have you with us,
      Gemma 🙂

  8. Rachaelcurtin on July 11, 2016 at 7:06 am

    i love cheesecake and ice cream now a cheesecake ice cream yaaaaaaaaayyyyyyyyyy im so happy right now thanks Gemma you”re a genus(and i mean my favorite flavor cheese cake i know you have other recipes)

  9. Elaine on June 18, 2016 at 5:41 pm

    Hi, Gemma,

    I do have an ice cream maker, so how would I adapt this recipe? I am thinking I would combine the base and the Red Velvet ingredients at the outset, and freeze them in my machine. When set up, I would stir in the cream cheese frosting, and then harden in my freezer?

    Thanks for your help,
    Elaine

    • Gemma Stafford on June 19, 2016 at 3:33 am

      Hi Elaine,
      You really can just make it without the machine, this will be best, as it will be more difficult to incorporate the cream in to the frozen ingredients,
      Gemma 🙂

  10. Jenna on June 15, 2016 at 12:44 pm

    Hi Gemma. How do I make the ice cream a little bit harder? I notice that it melts quickly. P.S. I love UR videos!!

    • Gemma Stafford on June 15, 2016 at 12:49 pm

      Ah Jenna, for most people soft ice cream is ideal. I know if you live in a warm place it may melt quickly. I sometimes place the ice cream bowls in the fridge to help to keep the ice cream cold, particularly if we are eating outside on a hot day. Try this, it may help you,
      Gemma 🙂

      • Jenna on June 16, 2016 at 8:37 am

        Thank you so much. I made your no machine ice cream for my mom and she fell in love with it! I hope I meet you someday!

        • Gemma Stafford on June 17, 2016 at 3:58 am

          Hi Jenna,
          I am happy that you made this for your Mum, and glad to have you with us too. Maybe one day our paths will cross!
          Gemma 🙂

  11. sara on May 9, 2016 at 10:32 am

    Hey I tried many of ur recipes and desperately want to try this one. But unfortunately in our area there’s no whiiping cream. Can I use normal tetra-pack cream? Or like u teach us the condense milk can u kindly demonstrate a way to make whipping cream out of normal one?

    • Gemma Stafford on May 9, 2016 at 4:16 pm

      Thanks so much for your comment, Sara. Where do you live? For this recipe and my other ice cream recipes, you can use heavy, whipping or all-purpose cream. Hope this helps 🙂

      • sara on May 11, 2016 at 9:43 am

        m from Pakistan. thanks you for the help
        summer started here there are many of your summer recipes can u add more summer drinks recipes? like slushes and all plz

        • Gemma Stafford on May 11, 2016 at 12:30 pm

          I will see what I can do. Stay tuned 🙂

  12. Celine on March 30, 2016 at 4:59 pm

    Thx so much Gemma I luv to eat red velvet! This is so awesome

    • Gemma Stafford on March 30, 2016 at 10:03 pm

      you are so welcome. Delighted you like it 🙂

  13. Sarah on February 8, 2016 at 1:12 pm

    3-4 tsp of red food dye? Is that correct, because it sounds like a lot? On a side note, absolutely love your recipes. So simple and easy to follow.

    • Gemma Stafford on February 8, 2016 at 3:04 pm

      yeah thats the correct amount. It does need a good bit. If you like you can use less. I’m really delighted you like my recipes Sarah 🙂

  14. Roxie on December 4, 2015 at 9:08 am

    Love your site. Where is the link that you mentioned for the ice cream containers? Thank you.

  15. Maylyn on November 15, 2015 at 11:32 pm

    Hi Gemma i really like your website because i learned so many things from you.. it mades me an idea to add ons to my bakeshop as a complementary product aside of my bread and pastries…. i enjoy watching your videos to catch something new.. your such a nice person to know t9 contribute your knowledge..your the best asset for me.. I always treasure your kindness..Thank you so much.

  16. Jodie Collis on October 21, 2015 at 4:47 am

    I love red velvet

    • Gemma Stafford on October 21, 2015 at 5:19 pm

      Me too, Jodie. I am with you. Check out the red Velvet Cake.

  17. Lourdes on September 28, 2015 at 11:26 am

    How do you make cream cheese

    • Dee on April 7, 2016 at 5:59 pm

      I was wondering the same thing. Is it just cream cheese or do you buy a cream cheese frosting?

      • Gemma Stafford on April 8, 2016 at 4:07 pm

        Hi Dee,
        In the US and Europe we buy cream cheese, either at the cheese counter in-store, or in packs. I buy a foil pack here in the US of Philadelphia cream cheese, in Ireland I get a tub, which is a softer product, designed for spreading. (http://www.culturesforhealth.com/how-to-make-cream-cheese) here you will find out how to make this at home, I never did though,
        Gemma 🙂

  18. ruth on September 19, 2015 at 1:06 pm

    gemma,
    thanq for your lovely recipes. i love them. but i have a small problem. i am from india and i have a problem finding the ingredients. can i substitute heavy whipping cream for non diary whipped cream? and the condensed milk available here is very sweet so should i alter the recipe in any way? thanks in advance.

    • Gemma Stafford on October 8, 2015 at 3:05 pm

      Thanks for your comment, Ruth. Check out my dairy-free ice cream recipe. I think you’ll love that 🙂

    • MinahilIshaq on August 14, 2016 at 9:57 am

      hi there, i went to india for 1 week i bought POLAC CONDENSED MILK and used it for gemma icecream recipes n it turned out amazinh

      • Gemma Stafford on August 15, 2016 at 2:18 am

        YEA! I am really happy to hear this. How lucky you are to be able to go to India for one week, I am guessing you have family there, thank you for being in touch,
        Gemma 🙂

  19. Tasnim on August 6, 2015 at 3:04 am

    Lovely easy to follow recipies. Can’t wait to try them

    • Gemma Stafford on August 6, 2015 at 12:07 pm

      Thank you so much for visiting my website, really glad you enjoy my recipes 🙂

  20. Jeannette Medina on July 27, 2015 at 10:38 pm

    What about mixing fresh fruit into the ice cream? – Do I first cook the fruit before mixing with the ice cream base? Can I mix the fresh fruit directly to the ice cream base?

    • Gemma Stafford on July 29, 2015 at 2:34 pm

      Either way will work. 🙂

  21. Nikki on July 10, 2015 at 4:35 am

    Hi. I like your videos so much and I want to make this recipe but I don’t get what does “1 tbsp Cocoa powder 3 tsp” and “1 tsp ground Cinnamon ½ tsp” mean. Does it mean 1 Tbsp + 3 tsp cocoa powder? Also, can I just use a whisk or a blender instead of a hand mixer because I don’t have one? Thank you. 🙂

    • Gemma Stafford on July 18, 2015 at 8:27 pm

      Hi Nikki, so sorry for my late reply. There was a mistake in the recipe. Thanks for letting me know. I just fixed it and you are good to go. you can use a hand whisk to make your ice cream 🙂

  22. Ashley Reynolds on June 27, 2015 at 11:56 pm

    On this recipe red velvet ice cream …I’m confused bout the ingredients it says 1 tbsp cocoa powder 3 tsp
    1tsp ground cinnamon 1/2 tsp
    so which measurement do u use

    • Gemma Stafford on June 29, 2015 at 5:05 am

      Hi Ashley, sorry that was my bad. I jut fixed the recipe now. Thanks for letting me know 🙂

  23. sarina on June 23, 2015 at 7:59 am

    Can we use cream instead of cream cheese??

    • Gemma Stafford on June 24, 2015 at 6:47 pm

      sure, just even leave out the cream cheese part 🙂

  24. ajeng pu on June 22, 2015 at 9:41 am

    hi gemma, i want to ask about your recipe caise i don’t really understand ߘŊ”1 tbsp cocoa powder 3 tsp”,
    what do you mean about 1 tbsp and 3 tsp?
    and
    “1 tsp ground cinnamon 1/2 tsp’,
    what do you mean about 1 tsp and 1/2 tsp?

    thanks before gemma 😀

    • Gemma Stafford on June 29, 2015 at 4:43 am

      Hi, sorry for my late reply. So I didn’t realize the post was like this. I just edited it and took away the 3 tsp/1/2 tsp.
      It is all fixed now. Thanks for letting me know 🙂

  25. Syamim Adila on June 1, 2015 at 10:47 pm

    Hi Gemma, since I watched your videos, i really love to bake. thanks for great sharing.

    • Gemma Stafford on June 2, 2015 at 11:16 pm

      Hi! I’m so glad you’re enjoying my baking videos. Thank you so much for watching! 🙂

  26. Naba on May 18, 2015 at 12:37 pm

    I love your recipes ( Gemma ) I tried to do some and it turned good , all of my friends loved it and they started to watch your YouTube channel!!!
    They really enjoy watching it

  27. Naba on May 18, 2015 at 12:35 pm

    i love your recipes ( Gemma ) they are absolutely brilliant .
    I’v tried to do some and it turned good

    • Gemma Stafford on May 18, 2015 at 10:41 pm

      That’s so great to hear! I’m so glad you and your friends are enjoying my baking videos and recipes. Thank you for watching!

  28. Shokhsanam Jones on May 18, 2015 at 9:41 am

    Hi Gemma! I really, really liked your website. It is easy to navigate and lovely and fun design! I really liked it. In June we are going to my country for vacation! So when we are there I want to make your plain no machine ice cream and add my twist on it! I am really exited and happy for that and I am pretty sure that my niece and nephew both will love this treat. You are truly a Bold Baker! Congratulations again! I really like your personality and teaching techniques. Thank you for your efforts. 🙂 ~Shocy

    • Gemma Stafford on May 18, 2015 at 10:37 pm

      Hi Shocy! So great to see you on the new website. I’m glad you’re enjoying it. It’s your community so make it a great one. That’s wonderful that you’re planning to share the No Machine Ice Cream recipe with your niece and nephew. I’m sure they will love your twist. Thank you, as always, for watching! 🙂

  29. ritu on May 15, 2015 at 3:47 am

    So when do you add cream cheese frosting?

    • Gemma Stafford on May 15, 2015 at 6:53 am

      It’s the last step so you can maintain the cream cheese frosting ripples among the ice cream base. I hope you enjoy!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This