Red Velvet Ice Cream Sandwiches
Try this Red Velvet Ice Cream Sandwiches recipe, or contribute your own.
Try this Red Velvet Ice Cream Sandwiches recipe, or contribute your own.
- 1 egg
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 tsp. salt
- 3/4 cups sugar
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups whole milk
- for the ice cream
- 6 ounces cream cheese softened at room temperature
- 1 1/2 tablespoons unsweetened cocoa powder (i used ghirardelli)
- 1 tablespoon vodka optional
- for the cookies
- 10 tablespoons unsalted butter softened at room temperature
- 1 cup plus 1 tablespoon all-purpose flour (i used king a
- 1/3 cup plus 2 teaspoons unsweetened cocoa powder
- special equipment
- ice cream maker
- Carbohydrate 2.80760086830031 g
- Cholesterol 152.036975427311 mg
- Fat 53.8365031030041 g
- Fiber 0.000736111111111111 g
- Protein 3.0881708867557 g
- Saturated Fat 33.0780393049178 g
- Serving Size 1 1 Serving (137g)
- Sodium 7208.95087809632 mg
- Sugar 2.8068647571892 g
- Trans Fat 4.68855973061765 g
- Calories 501 calories
Step-by-step
- Before you begin, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours (but longer is better) before you attempt to churn your ice cream.
- Make the ice cream base. In your food processor with the blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and set aside.
- In a medium saucepan over medium-high heat, whisk together the milk, heavy cream, sugar and cocoa powder. Cook until the sugar is dissolved and small bubbles form around the edge of the pan. Remove from the heat.
- Carefully add about 1/2 cup of the warm milk mixture to the cream cheese in your food processor and process until smooth, about 30 seconds.
- Add the remaining milk mixture and process for an additional 30 seconds.
- Transfer the ice cream base to a bowl and whisk in the vanilla extract and the red food coloring.
- Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to overnight.
- Churn the ice cream. Add the ice cream base to the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 15-20 minutes.
- Add the vodka and churn for an additional 1-2 minutes.
- Remove the ice cream from the canister and spread it evenly into an 8 X 8 baking pan lined with aluminum foil, making sure to use a piece of aluminum foil large enough so that it hangs over the sides.
- Cover the top of the ice cream with plastic wrap and transfer to your freezer. Freeze until firm. This recipe makes about 1 quart of ice cream.
- While the ice cream is freezing, make the cookies. In your stand mixer with the paddle attachment, combine the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, beating to combine.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
- Gradually add the dry ingredients to your mixer, beating on low speed until everything is well incorporated.
- Using your hands, remove the dough from your mixer and shape it into a disk.
- Wrap the disk in plastic and refrigerate it for 60 minutes to chill.
- Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper.
- Remove the dough from the refrigerator and form it into balls about 1 inch in size.
- Transfer them to your parchment paper-lined baking sheets, spacing them about 1 1/2 inches apart.
- Place the baking sheets in your pre-heated oven. Bake for 6 minutes, rotate the sheets, then bake for an additional 5-6 minutes until the cookies are set.
- Remove from the oven and allow the cookies to cool on their baking sheets for about 5 minutes before transferring them to a wire rack to finish cooling. This recipe makes about 1 1/2 dozen cookies.
- Assemble the ice cream sandwiches. Remove the ice cream from the freezer and lift it out of the baking pan using the overhanging aluminum foil.
- Place the ice cream slab on a cutting board. Cut out rounds of ice cream using a round cookie or biscuit cutter that is approximately the same size as your cookies.
- Place a single ice cream round on the flat side of a cookie, then top with a second cookie.
- Press together slightly to adhere.
- Transfer the ice cream sandwiches to your freezer. Freeze them for about an hour before serving or before wrapping them individually in aluminum foil for storage.
Red Velvet Ice Cream Sandwiches: A Sweet Treat for Any Occasion
As a busy working mom, I often find myself juggling work deadlines, school runs, and household chores. Finding time for elaborate baking projects is a luxury, but sometimes, a little indulgence is necessary. That's where this Red Velvet Ice Cream Sandwiches recipe comes in – a delightful dessert that’s surprisingly easy to make, even on a busy weeknight. The rich, decadent flavor of red velvet combined with the creamy coolness of homemade ice cream is a match made in heaven, and the assembly is straightforward enough that even my kids can help (with supervision, of course!). This recipe is a perfect balance of indulgence and efficiency, ideal for those who crave delicious treats without the daunting preparation time.
The beauty of this recipe lies in its adaptability. You can adjust the sweetness to your preference, add different extracts for unique flavor profiles, or even experiment with different types of cookies. I've tried it with chocolate chip cookies, and the result was equally satisfying. The vibrant red color of the ice cream is a guaranteed conversation starter, making these sandwiches perfect for parties, potlucks, or simply a special treat for the family. The best part? The recipe makes enough to share (or not!), leaving you with plenty of delicious memories and satisfied taste buds. Making these sandwiches is a fantastic way to inject a bit of fun into your day while enjoying the sweet reward at the end.
The process is surprisingly simple and rewarding. The cookies are classic, soft, and slightly chewy, the perfect complement to the rich, velvety ice cream. The homemade ice cream adds another layer of deliciousness, ensuring that every bite is a delightful experience. This isn't just a dessert; it's a mini-celebration, a small moment of joy amidst the daily grind. It's a recipe that evokes feelings of comfort, nostalgia, and pure, unadulterated deliciousness. It is more than just a recipe; it’s a cherished memory waiting to be created.
Ingredients You'll Need:
This recipe requires readily available ingredients, so you probably already have most of them in your pantry. Let's get started!
- For the Cookies: 10 tablespoons unsalted butter, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 1 cup plus 1 tablespoon all-purpose flour, 1/3 cup plus 2 teaspoons unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- For the Ice Cream: 6 ounces cream cheese, 1 1/2 cups whole milk, 1/2 cup heavy cream, 3/4 cup sugar, 1 1/2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, 1 tablespoon vodka (optional).
Tips and Variations:
Feel free to experiment and personalize the recipe to your preferences. Here are some ideas to make this recipe your own:
- Cookie Variations: Try using different cookie recipes, such as chocolate chip cookies, oatmeal raisin cookies, or even store-bought cookies if you're short on time.
- Ice Cream Flavor Tweaks: Add different extracts to the ice cream base, such as peppermint, almond, or even coffee.
- Add-ins: Incorporate chocolate chips, chopped nuts, or other mix-ins into the ice cream for extra texture and flavor.
- Make Ahead: The cookies and ice cream can be made ahead of time and stored separately in the freezer.
Serving Suggestions:
These ice cream sandwiches are best served immediately after assembly, allowing for that perfect balance of cold ice cream and crisp cookies. However, you can certainly store them in the freezer for later, ideally wrapped individually in aluminum foil.
Enjoy making these delightful treats, and don't hesitate to share your culinary creations with loved ones. The joy of baking is not only in the result but also in the process itself. Happy baking!
