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Red Velvet Gelato

Kenzie Swanhart
Recipe by Kenzie Swanhart

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  • Prep 15 mins
  • Total 24h 15 mins
  • Easy
  • Serves 2

Red velvet cake is traditionally made with cocoa powder, vinegar, and buttermilk. Chemical reactions among those ingredients give the cake a deep maroon color. Though this recipe uses red food coloring to get its red tint, it is just as luxurious as its namesake. It even has cream cheese in the base to mimic the cream cheese icing. A scoop of this Red Velvet Gelato is a favorite in our house—as I am sure it will be in yours. —Kenzie Swanhart

Mix It Up: To make this gelato extra delicious, add 1/4 cup of graham cracker pieces, brownie chunks, chocolate sandwich cookies, or chocolate chunks to the CREAMi™ Pint after processing, then select the Mix-In function.

CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup whole milk
  • 1/3 cup heavy (whipping) cream
  • 1/4 cup cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring

Utensils

  • Large Bowl
  • Small Saucepan
  • Whisk
  • Instant-Read Thermometer
  • Fine-Mesh Strainer
  • Rubber Spatula
  • Step 1

    Fill a large bowl with ice water and set it aside.

  • Step 2

    In a small saucepan, whisk together the egg yolks, sugar, and cocoa powder until everything is fully combined and the sugar is dissolved. Do not do this over heat.

  • Step 3

    Whisk in the milk, heavy cream, cream cheese, vanilla, and food coloring.

  • Step 4

    Place the pan over medium heat. Cook, stirring constantly with a rubber spatula until the temperature reaches 165°F to 175°F on an instant-read thermometer.

  • Step 5

    Remove the pan from the heat and pour the base through a fine-mesh strainer into a clean CREAMi™ Pint. Carefully place the container in the prepared ice water bath, making sure the water doesn’t spill into the base.

  • Step 6

    Once the base has cooled, place the storage lid on the pint and freeze for 24 hours.

  • Step 7

    Remove the pint from the freezer and take off the lid. Place the pint in the outer bowl of your Ninja® CREAMi™, install the Creamerizer™ Paddle in the outer bowl lid, and lock the lid assembly onto the outer bowl. Place the bowl assembly on the motor base, and twist the handle to the right to raise the platform and lock it in place. Select the Gelato function.

  • Step 8

    Once the machine has finished processing, remove the gelato from the pint. Serve immediately.

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