Red Velvet Ice Cream Sandwiches

Valentine’s Day is around the corner. What better way to celebrate than by making ice cream sandwiches with your partner (or your kids), especially if you are like me and still stuck inside due to the cold winter weather.

This fun treat is perfect for Valentine’s Day: red velvet ice cream with cream cheese swirl in between red velvet sandwich cookies. While you will have to plan ahead to make these, the effort will absolutely be worth it.

Red Velvet Ice Cream Sandwiches

Yields: 1 pint of ice cream and about 10 sandwiches (depending on size)

Red Velvet Ice Cream Base
8 oz. cream cheese, softened to room temperature
1/2 teaspoon red gel food coloring
1 tablespoon cocoa powder
1/2 teaspoon kosher salt
1/3 cup (3 oz.) egg yolks
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar

Cream Cheese Icing
2 oz. (1/2 stick) butter, softened to room temperature
4 oz. cream cheese, softened to room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Red Velvet Sandwich Cookies
1/4 cup all purpose flour, plus more for dusting
1 tablespoon cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 large egg yolk
1/2 teaspoon red gel food coloring
1 teaspoon vanilla extract
1 tablespoon whole milk

To make the ice cream base:

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, food coloring, cocoa powder, and salt, until thoroughly combined and smooth in texture.
  2. In a medium bowl, whisk together egg yolks, heavy cream, milk, and sugar.
  3. Transfer egg yolk mixture to a medium saucepan. Over medium-low heat, slowly warm mixture until it begins to steam, about 8 to 10 minutes. Do not let the mixture come to a boil.
  4. Pour the heated egg yolk mixture into the bowl with the whipped cream cheese and whisk until smooth.
  5. Transfer the ice cream base to an airtight container and refrigerate for at least 6 hours, or overnight.
  6. Place the chilled base in your ice cream maker and churn according to the manufacturer’s directions.
  7. While the ice cream is churning, make the cream cheese icing.

To make the cream cheese icing:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat butter and cream cheese until smooth and light in texture.
  2. Beat in confectioner’s sugar, 1/3 cup at a time. Make sure there are no visible lumps.
  3. Mix in the vanilla and set aside until ice cream is done churning.
  4. Once ice cream is done churning, transfer half of the ice cream to your storage container. Add half of the cream cheese icing, and gently swirl into the ice cream. Add the second half of the ice cream and swirl in the remainder of the cream cheese icing.
  5. Chill the ice cream in the freezer for at least 6 hours, or until firm.

To make the sandwich cookies:

  1. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in the egg yolk until combined.
  4. Mix in the food coloring and vanilla until well combined. Scrape the bowl as needed to evenly distribute the food coloring.
  5. Add the dry ingredients and mix until the dough begins to come together. While it is mixing, add the milk. It will help the dough form a ball.
  6. Divide the dough into two disks. Wrap disks in plastic wrap and chill in the refrigerator for 2 hours.
  7. After two hours, preheat the oven to 350 F. Line two baking sheets with parchment paper.
  8. Take the dough out of the fridge. Lightly dust your work surface with flour. Roll out one disk of dough until it is about 1/8 inch thick. Carefully cut out cookies in your desired size and reserve the scraps. Transfer to the prepared baking sheets, spacing cookies 1 inch apart. Repeat with the second disk of dough and with the reserved scraps. You may need to bake cookies in multiple batches. If so, place dough back in the fridge while your first batch bakes.
  9. Bake cookies for 8 minutes. Allow to cool completely before proceeding.

To build sandwiches:

  1. Take ice cream out of the freezer and allow to sit for 5 minutes if it is too hard to scoop.
  2. Flip one cookie upside down. Place a scoop of ice cream on the cookie, and flatten and spread it with a metal spatula. Place a second cookie on top of the ice cream to form the sandwich. Repeat with remaining cookies. Store ice cream sandwiches in the freezer in an airtight container until ready to serve.