Red Velvet Ice Cream Sandwiches
What's better than easy no-churn ice cream & tasty red velvet cake cookies? Putting them together for a unique & colorful ice cream sandwich.
Equipment
- Stand Mixer or hand mixer
- Silicone Spatula
- Baking Slab or cookie sheets with parchment paper
- 8 x 8 Baking Dish or metal loaf pan lined with plastic wrap
Ingredients
No-Churn Ice Cream
- 2 cups heavy cream cold
- 8 oz cream cheese full-fat
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
Red Velvet Cookies
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- 1 egg large
- 1 ½ cups red may wheat flour
- 2 tablespoon cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Beat the Cream: Wash your hands with soap and water. Measure the cream using a measuring cup. Pour the cream into a mixing bowl. Use a stand mixer or hand mixer to beat the cream. It should look pillowy and fluffy with soft peaks when finished. Set aside for later.
- Whip the Cream Cheese: Place the cream cheese in a mixing bowl and whip until it is light and creamy.
- Add the Condensed Milk & Vanilla: Add the condensed milk to the cream cheese. Use a measuring spoon to add the vanilla extract to the bowl. Beat until it is well blended.
- Fold the Whipped Cream into the Cream Cheese Mixture: Add a spoonful of the whipped cream to the cream cheese mixture. Gently mix to make the mixture fluffier. Afterward, add the remaining whipped cream. Use a spatula to fold the whipped cream into the mixture gently.
- Transfer to the Baking Dish & Freeze for No-Churn Ice Cream: Transfer the contents of the bowl to a baking dish lined with plastic wrap or parchment paper. Place the dish in the freezer for at least 3 hours.
- Combine the Butter, Brown Sugar, & Egg: Use a kitchen scale to weigh the brown sugar and flour. Set the flour aside. Add the brown sugar and butter to a large mixing bowl. Use the mixer to combine. Whip until the mixture is light and fluffy. Crack an egg into the bowl and continue mixing.
- Combine the Flour, Cocoa Powder, Baking Soda, & Salt: Use a measuring spoon to add the cocoa powder, baking soda, and salt to the bowl with the flour.
- Mix the Buttermilk, Food Coloring, Vanilla, & Vinegar: Add the buttermilk, food coloring, vanilla, and vinegar to a measuring cup. Use a spoon to stir the ingredients together.
- Combine ½ the Flour Mix with the Butter/Sugar Mixture: Add half the flour mix to the bowl with the butter and sugar mixture. Mix until they are well combined.
- Add the Buttermilk Mixture: Add the buttermilk mixture to the flour/butter/sugar mixture. Use the lowest speed on the mixture to prevent splashing.
- Add the Remaining Flour Mixture: Add the remaining flour mixture to the bowl and mix until the ingredients are well combined. Use a spatula to scrape the bottom of the bowl. Preheat the oven to 350 degrees Fahrenheit.
- Roll the Dough into Balls: Use a spoon or ice cream scoop to make balls of cookie dough about 2 tablespoon each. Place the dough balls onto the cookie sheet or baking slab.
- Bake the Red Velvet Cookies for 8 Minutes, Freeze for 30 Minutes: Bake the cookies for about 8 minutes. They will spread out, be puffed in the middle, and have set around the edges. Turn off the oven. Let the cookies cool on the cookie sheet. Transfer them to the freezer for 30 minutes.
- Assemble the Red Velvet Ice Cream Sandwiches: To assemble the red velvet ice cream sandwiches, place a scoop of ice cream onto the bottom of one cookie and then place the bottom of another cookie on top. Press the cookies together and you're ready to eat. You can also wrap them in foil or plastic and store them in the freezer for up to a month.
Notes
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/ice-cream-sandwiches
Nutrition
Calories: 505kcalCarbohydrates: 50gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 109mgSodium: 269mgPotassium: 234mgFiber: 2gSugar: 38gVitamin A: 1185IUVitamin C: 1mgCalcium: 172mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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