So after tasting last week’s red velvet cake, The.Boy was all like, “it’s good but it doesn’t have enough cinnamon.”
To which my response was to try to take a blood sample from him so I could test it for psychotropic drug use.
(He did not cooperate, FYI.)
But, come on now. I’m not the crazy one here.
Cinnamon in red velvet is NOT a thing. Am I right?
But red velvet ice cream filled with swirls of cream cheese frosting and covered in a thick decadent (slightly tangy!) red velvet hot fudge sauce, on the other hand?
That is a thing.
A thing you need your Valentine’s day meals to comprise of. Like, all of them. Breakfast, morning snack, lunch, afternoon snack, dinner, after-dinner snack. And dessert.
And because I’m nice, I even threw some cinnamon in for good measure.
Along with sprinkles. Because, eat the rainbow. Always.
You should know that while the red velvet ice cream with cream cheese swirl is good on it’s own, it’s really the red velvet hot fudge that takes it into WHOA zone.
(Some might call it “overkill”, I call it WHOA zone.)
It’s just the right bit of tangy from the buttermilk to replicate that red velvet flavor while simultaneously keeping the whole thing from being too rich.
And it’s CHOCOLATE. Which is always a good thing.
You really have to make sure you use good quality chocolate, though, because if you skimp a little it will melt into a grainy mess. For this, I went with Ghirardelli 60% Cacao chocolate baking chips, which are made with high quality ingredients so that they melt into smooth luscious liquid gold.
Just look at that sauce. It speaks for itself.
Two years ago…Chocolate Peanut Butter Banana Bread
Red velvet hot fudge sundaes are the ultimate in red velvet desserts with a red velvet ice cream with cream cheese swirls topped with a red velvet hot fudge sauce.
- 1½ cups heavy cream
- ¾ cup plus 3 tbsp. sugar, divided
- 3/4 tsp cinnamon
- 1½ tbsp. unsweetened cocoa powder
- 6 large egg yolks
- 1¼ cups buttermilk
- 1/2 tbsp red velvet emulsion or 1 tbsp. red food coloring
- 1 tsp. vanilla extract
- 4 oz. cream cheese, cold
- 2½ tbsp. unsalted butter, at room temperature
- 1¼ cups confectioners’ sugar, sifted
- 1 tbsp. vanilla extract
- 2 tbsp. heavy cream
- 1/3 cup heavy cream
- 1/2 cup buttermilk
- ½ cup light corn syrup
- 1/3 cup dark brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- 6 ounces Ghirardelli 60% Cacao bittersweet chocolate baking chips, chopped, divided in half
- 2 tablespoons unsalted butter
- 1 tbsp red velvet emulsion or red food coloring
- To make the ice cream, in a medium pot, combine the heavy cream, 3/4 cup sugar, cinnamon, and cocoa powder over medium-high heat, cooking until warm enough that sugar and cocoa powder have dissolved, whisking frequently.
- Meanwhile, whisk the egg yolks with the remaining 3 tbsp sugar until sugar.
- When cream mixture is warm, slowly pour into the egg yolks, whisking constantly, to temper them. Pour the whole mixture back into the pot and cook over medium-high heat, stirring and scraping the bottom of the pot constantly, until the custard is thick enough to coat the back of a spoon, about 3-5 minutes.
- Pour through a fine-meshed sieve into a bowl. Stir in the buttermilk, red velvet emulsion, and vanilla. Cover with plastic wrap so that the plastic directly touches the custard, which will prevent it from forming a film. Refrigerate for 6 hours or overnight.
- When custard is chilled through, pour it into the base of an ice cream maker and churn it according to the manufacturer's instructions.
- While the custard is churning, make the cream cheese swirl. In the bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese and butter until combined and fluffy, about 3 minutes. On low speed, add in the confectioner's sugar and mix until combined. Mix in the vanilla and heavy cream. Set aside.
- Pour half of the ice cream into a storage container. Top with half of the cream cheese swirl. Add remaining ice cream and then remaining cream cheese. Drag a knife through the ice cream to swirl and combine. Cover and chill for about 3 hours, or until frozen through.
- To make the hot fudge, in a medium pot, combine the heavy cream, buttermilk, corn syrup, brown sugar, cocoa powder, sea salt, chocolate, and butter. Over medium heat, bring to a boil and then simmer for 5 minutes, stirring frequently.
- Remove from the heat and stir in the red velvet emulsion. Let cool for 20-30 minutes before serving. Refrigerate in-between uses and reheat in the microwave to make it fudgy again.
- Serve ice cream topped with red velvet hot fudge and copious sprinkles.
Ice cream recipe adapted from Annie's Eats
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.