This red velvet ice cream truly lives up to its righteous name of ’velvet’. With a soft and smooth texture and its beautiful color resembling much like a rose petal made it impossible to not indulge. Taking a dive into this homemade red velvet ice cream topped over a fudge brownie surrounded by a syrup of wet walnuts, now this is my kind of Sundae treat!
Red Velvet Brownie Sundae is very reminiscent of 15 years ago when my father would take the family to TCBY (The Country’s Best Yogurt). I always ordered a parfait filled with the same three ingredients: anything chocolate (ranging from Oreo cookie crumbs to Reese’s Pieces candy), nuts-always nuts (I LOVE NUTS), and lastly hot fudge. Today’s Sundae Sunday is not exactly like the parfait I once had mainly for the fact that red velvet ice cream was nonexistent back when I was a child. Nevertheless, this frozen dessert definitely had some positive similarities.
To begin making this dessert, start with your favorite brownie mix or you can make one of your own using one of my favorites recipes, the classic brownie. While the brownies are baking, make the ice cream and freeze for one to two hours for a firmer consistency, if desired. In the mean time, you can prep the wet walnuts which is extremely easy to make.
If you have regular maple syrup and chopped walnuts at home, then half the work is already done. Wet walnuts is made on a 1:1 ratio and can be modified for a wetter or drier consistency based on preference by adding more syrup or walnuts, respectively. Typically, 1 tbsp walnuts, chopped : 1 tbsp syrup and stir. Easy right?
For the drizzled chocolate, I used chocolate-flavored Smucker’s Magic Shell instead of hot fudge. I had walked by this product a few weeks ago at the local grocery store and wondered if it was comparable to Mister Softee’s version of his “chocolate magic shell.” The results were strikingly similar. Just as a tidbit fun fact, do you know what makes the chocolate harden and give it its sheen appearance? Find out here.
As always have fun in the making of this sweet treat and ENJOY!
Red Velvet Ice Cream
Prep time: 5 min | Total (machine) time : 20 min | Yield: 1 1/2 quarts | Servings: 10 (1/2 Cup)
- 3/4 C granulated sugar
- 1/4 C unsweetened cocoa powder
- 1/4 t salt
- 1 C whole milk
- 1 3/4 C heavy cream
- 1 T red velvet extract
- In medium bowl, whisk sugar, cocoa and salt.
- Add milk, cream and extract and whisk until combined.
- Cover red velvet mixture and refrigerate for 1-2 hours or overnight.
- Pour into the ice cream maker according to the manufacturer’s directions. NOTE: if recipe calls for more batter than your machine’s limit, divide batter. Remember freezer bowl must be cleaned and refrozen prior to each subsequent use.
- For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
- If making by bag version, you may follow the same quantities of ingredients. Divide batter into smaller portions into the sandwich bag to prevent overflow.
Red Velvet Ice Cream created by URBAN BAKES.