Red Velvet Cake Ice Cream Sandwiches Recipe

In order to create this delectable summer delicacy, you will need to combine acidic no-churn cream cheese ice cream with cookie dough that is red velvet.

Alilah L. Agostini’s new book, The Juneteenth Cookbook, has recipes that are suitable for families, as well as colorful pictures and suggestions for activities that may be done in celebration of the festival. These cakey ice cream sandwich cookies, which were created by chef Taffy Elrod, are included in the book.

Red velvet cookies that are chewy and chocolatey are filled with a tangy cream cheese ice cream that does not require churning, creating a combination of flavors and textures that is impossible to resist. Because the ice cream-filled sandwiches become more pliable as they freeze, they are an excellent dessert option that can be prepared in advance for any summer party.

Ingredietns

Cream Cheese Ice Cream That Does Not Churn

• Two cups of heavy whipping cream that is cold
• 8 ounces of cream cheese, softened to the desired consistency
• 1 can of sweetened condensed milk, 14 ounces in strength
• 1 teaspoon of essence of vanilla bean

Cookies made with red velvet

• a half cup of unsalted butter, cut into four ounces, softened
• Light brown sugar, one cup, fully packed
• a single huge egg
• 1 1/2 cups of all-purpose flour, which is approximately 6 7/8 ounces
• Dutch-process cocoa, two teaspoons amount
• 1/2 milligram of hydrogen peroxide
• 1/2 milligram of table salt that is fine
• Buttermilk that is entire, two tablespoons
• 1 tablespoon of liquid food coloring in a crimson color
• 1 teaspoon of essence of vanilla bean
• Vinegar that has been distilled, one teaspoon

Directions

Step 1

Prepare the No-Churn Cream Cheese Ice Cream

1. In a large bowl, using an electric mixer, beat the cream on medium speed until it becomes frothy and pillowy, and the cream retains soft peaks when the beater is taken away. This should take around two and a half minutes. Put away for later.
   
   Over the course of two to three minutes, cream cheese should be beaten with an electric mixer in a separate big bowl at medium-high speed until it becomes light and creamy. After adding the vanilla extract and condensed milk, whip the mixture until it is completely incorporated.
2. A large spoonful (about one-third of a cup) of whipped cream should be gently mixed into the cream cheese mixture using a rubber spatula until the mixture becomes lighter in texture and slightly frothy. While gently circling the bowl with a spatula, add the remaining whipped cream to the bowl and fold it into the cream cheese mixture. This will ensure that the whipped cream remains as light and fluffy as possible.
   
   In a loaf pan made of metal and coated with plastic wrap, transfer the mixture and place it in the freezer for at least six hours. (It is important to note that freezing in a glass loaf pan will take longer.)

While this is going on, get the Red Velvet Cookies ready

1. Bake at 350 degrees Fahrenheit. Parchment paper should be used to line two baking sheets. Butter and brown sugar should be beaten together in a large basin using an electric mixer on medium-high speed until the mixture is light and fluffy, which should take approximately three minutes. Whisk in the egg until it is completely incorporated.
   
   In a small dish, combine the flour, cocoa powder, baking soda, and salt by stirring them together. Set the bowl aside. In a liquid measuring cup, combine the buttermilk, food coloring, vanilla extract, and vinegar by whisking them together. After adding half of the flour combination to the butter mixture, beat the mixture on low speed for about ten seconds, or until the dry ingredients are completely integrated.
2. Continue beating on low speed until the buttermilk mixture is barely mixed after adding it. Approximately ten seconds after adding the remaining flour mixture, whip the mixture on low speed until it is just blended. To ensure that nothing is stuck to the bottom of the bowl, stir the mixture using a rubber spatula.
   
   Drop balls of dough onto prepared pans using an ice-cream scoop that is one ounce in size (about two tablespoons) or a large spoon, making sure to leave at least two inches of space between each ball. In an oven that has been warmed, bake the cookies for eight to ten minutes, or until they have spread out, swelled up in the middle, and are set around the edges.
3. Allow cookies to cool fully on the pans for around half an hour. Put the cookies on a smaller baking sheet or a dish that is appropriate for the freezer, and place them in the freezer for approximately half an hour, or until they are solid.
   
   A quarter cup of ice cream should be scooped onto the flat surface of one cookie in order to construct sandwiches. Place one cookie on top of the other, and then carefully press the two together so that the ice cream reaches the sides of the cookies.
4. Serve right away, or wrap in plastic wrap and store in the freezer until you are ready to serve each individual portion. (Ice cream sandwiches and any residual ice cream should be able to be stored in the freezer for up to one month if they are properly wrapped).