No-Churn Red Velvet Cookie Ice Cream Recipe
A rich and creamy no-churn red velvet cookie ice cream that combines velvety vanilla cream with crushed red velvet sandwich cookies, perfect for a delightful homemade dessert without the need for an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ice Cream Base
- 2 cups cold heavy whipping cream
- 1 tablespoon pure vanilla extract
- 12 drops AmeriColor Maroon food coloring paste
- 14 oz can sweetened condensed milk
Cookie Mix-in
- 10 oz package Red Velvet Sandwich Cookies (divided, 12 cookies crushed, remaining for garnish)
Instructions
- Crush Cookies: Place 12 Red Velvet sandwich cookies in a ziplock bag and crush them into small pieces. Set aside for later use.
- Beat Cream Mixture: In a large mixing bowl, beat the cold heavy whipping cream along with the pure vanilla extract and the maroon food coloring paste until stiff peaks form, indicating the cream is firm but fluffy.
- Combine Ingredients: Gently fold the sweetened condensed milk into the whipped cream mixture, beating until it is well combined and the texture is thick and creamy.
- Adjust Coloring: If you desire a deeper red color, make any needed adjustments to the food coloring at this point and mix thoroughly.
- Add Cookies: Carefully fold the crushed red velvet cookies into the ice cream mixture, ensuring even distribution without overmixing.
- Freeze: Transfer the ice cream mixture into a 9-inch bread pan or a plastic bowl with a tight-fitting lid. If using a bread pan, cover with plastic wrap to prevent freezer burn.
- Freeze Overnight: Place the pan in the freezer and allow it to freeze overnight or until completely solid, approximately 12 to 24 hours.
- Serve: Before serving, optionally garnish the ice cream with additional crushed red velvet cookies on top for added texture and decoration. Scoop and enjoy!
Notes
- Use cold heavy whipping cream for best whipping results.
- Be careful with food coloring; start with the recommended drops and adjust gradually to avoid overly intense coloring.
- This recipe requires no ice cream maker, making it easy and accessible.
- The dessert needs at least 12 hours in the freezer for the best texture; overnight freezing is recommended.
- Store leftovers in an airtight container in the freezer for up to one week for optimal freshness.
