If someone were to ask me what “novelty” item in my kitchen was most used, it would definitely be my ice cream maker. Some people swear by their spiralizer, cold brew coffee maker (which I have and actually love during the summer months), or their juicer, but my go-to is my ice cream maker. It’s used a lot more often than I thought when I first bought it ages ago and provides me with a quick treat whenever I want it. This ice cream combines two favorites – red velvet and cheesecake and combines them into one decadent bowl of ice cream. The cheesecake ice cream is a little tangy from the cream cheese, but smooth and rich. The red velvet cookie dough is a fun addition that’s perfect for Valentine’s Day. I’ll be grocery shopping on Valentine’s this year (my Saturday ritual), but may cozy into my apartment afterward with a bowl of this ice cream, a glass or two of some champagne, and a cheesy Lifetime movie. My kind of night.
Red Velvet Cookie Dough Cheesecake Ice Cream
(Ice cream adapted from David Lebovitz)
For the Cheesecake Ice Cream:
2 cups heavy cream
3 egg yolks
1 cup whole milk
Pinch of salt
3/4 cup sugar
4 oz cream cheese, softened and cubed
2 tsp vanilla extract
For the Red Velvet Cookie Dough:
3/4 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
Pinch of salt
1 tsp cocoa powder
1/4 cup unsalted butter, room temperature
3 1/2 tsp buttermilk (you can also use milk if you’d like)
1 tsp vanilla extract
A few drops of red food coloring
To make the ice cream, place the heavy cream in a bowl set over another bowl of ice. In another small bowl, whisk the egg yolks to combine; set aside.
In a saucepan over medium heat, add the milk, salt, and sugar. Heat until warmed but not boiling. Once the milk has been warmed, temper the egg yolks by stirring in a small amount of milk at a time, constantly whisking. Once the eggs have been tempered, pour the mixture back into the saucepan. Heat over low heat, stirring the custard continuously until the mixture has thickened to the point where it can coat the back of a spoon.
Strain the custard into the bowl with the cream. Add the cream cheese and whisk until smooth. Add the vanilla extract and stir to combine. Cover and refrigerate for at least 2 hours or overnight. Freeze according to your ice cream maker’s instructions.
For the red velvet cookie dough, combine all of the ingredients except for the food coloring in a stand mixer with the paddle attachment. Beat until smooth and fluffy. Add the food coloring to tint to your desired color. Roll the cookie dough into a long rope and cut into small pieces. Cover and place in the fridge for at least an hour.
After the ice cream has frozen in your ice cream maker, fold in the cookie dough pieces. You can add as much or as little as you’d like; you may not use all of the cookie dough. Cover the ice cream and freeze for at least 2-3 hours before serving.