RED VELVET ICE CREAM SANDWICHES
Fun and festive, these bright red velvet cookies make for great ice cream sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
- Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
- Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
- Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours.
- Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight.
RED VELVET ICE CREAM
Sweet and creamy, this simple no-churn homemade red velvet ice cream is the perfect treat!
Provided by Stephanie Keeping
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Whip the whipping cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages, from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
- Gently stir in the sweetened condensed milk, along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
- Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula.
- Next, dot on softened bits of cream cheese and push them into the ice cream mixture with your spoon or spatula. Break up the red velvet cupcake into pieces and add the same way.
- Cover with foil or plastic wrap and freeze for 4 hours or overnight.
Nutrition Facts : Calories 523 kcal, Carbohydrate 14 g, Protein 4 g, Fat 51 g, SaturatedFat 31 g, Cholesterol 181 mg, Sodium 135 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
RED VELVET-BLUEBERRY ICE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
- Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
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- Start by preparing the ice cream. In your food processor with the blade attachment, process the cream cheese until smooth. Scrape down the sides of the bowl.
- In a medium saucepan over medium heat, whisk together the milk, heavy cream, sugar and cocoa powder. Cook until the sugar and cocoa powder are dissolved and the mixture is warm. Remove the saucepan from the heat.
- Carefully add about 1/2 cup of the warm milk mixture to your food processor and process to combine it with the cream cheese. Then add another 1/2 cup of the warm milk mixture and process to combine. Now scrape all of the contents of your food processor back into the saucepan with the remaining warm milk mixture. Whisk until everything is fully combined and smooth. Add the vanilla extract and red food coloring and whisk to combine.
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From southernliving.com
Category Layer CakesTotal Time 9 hrs 15 mins
- Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.
- Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
- Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.
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- Cut the cream cheese into small pieces and place in a food processor fitted with the metal blade. Add the sour cream, half-and-half, sugar, salt and vanilla extract; purée until smooth. Chill the mixture for at least 8 hours or until very cold (40 degrees).
- When you're ready to make the ice cream, churn it in your ice cream maker according to the manufacturer's instructions. While the ice cream is churning, place the cake crumbs in the container you are going to use to store the ice cream. Once the ice cream is finished churning, add it to the cake crumbs and quickly fold the red velvet cake crumbs into the ice cream.
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- Mix in the Cake Ingredients. Mix the flour, baking soda, baking powder, cocoa powder, and salt. Reminder: Make sure to preheat your oven to 350 °F and place parchment papers in the 9-inch baking pans.
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