In my quest to perfect vegan ice cream I decided to try making a flavor based on one of my husband's favorite cake flavors. Red velvet cake is buttermilk cake with a bit of cocoa and red dye, so I made sure to incorporate key flavors into my vanilla ice cream base to try to mimic the flavor as much as possible. Traditionally served with cream cheese frosting, I substituted a fair amount of cream cheese in my ice cream in replace of milk.
Creamy vanilla ice cream blended with a hint of cocoa, thick cream cheese and bright red color to make this ice cream a cold alternative to it's heavy cake friend.
Red Velvet Ice Cream
1 cup coconut milk
2 tbl cocoa powder
1 tbl cornstarch
1/4 cup hemp milk
1/2 cup vegan cream cheese
1/2 cup organic light brown sugar
pinch fleur de sel
1 tsp white vinegar
2 tbl red coloring
1 tbl vanilla extract
In a small sauce pot with the heat off, whisk together the coconut milk, cocoa powder and cornstarch until smooth. Add the hemp milk, cream cheese, brown sugar, salt, vinegar and food color. Turn on the heat to medium-high. Cook, whisking occasionally until the mixture boils. Once it starts to boil, remove from heat and whisk in the vanilla. Transfer to a bowl and chill until cold.
Transfer to your ice cream machine and churn. Allow the ice cream to set up in the freezer until hard.