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+ servings
Red velvet ice cream in a glass dessert dish.

Easy No-Churn Red Velvet Cookie Ice Cream

Arlene Mobley - Flour On My Face
No-Churn Red Velvet Cookie Ice Cream is easy to make with just a few ingredients and a mixer. Makes this fun frozen dessert recipe in 10 minutes. A perfect Valentine's Day dessert for someone special.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Freeze 1 d
Total Time 1 d 10 mins
Course Dessert
Cuisine American
Servings 10 Servings
Calories 425 kcal

Ingredients  

  • 10 oz package OREO Red Velvet Cookies divided
  • 2 cups cold heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 12 drops AmeriColor Maroon food coloring paste
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Instructions 

  • Crush 12 Red Velvet sandwich cookies in a ziplock bag, set aside.
  • Beat whipping cream, vanilla and food coloring until stiff peaks form.
  • Beat in the condensed milk until combined well.
  • Make adjustments to the food coloring at this point if desired.
  • Fold the crushed cookies in.
  • Transfer to a 9 inch bread pan or a plastic bowl with a tight fitting lid. If using a bread pan cover pan with plastic wrap and place in the freezer.
  • Freeze over night or until solid.
  • Crush the four remaining cookies before serving. Top each serving of no churn ice cream with a tablespoon of crushed cookies.
  • Makes eight ½ cup servings.

Notes

  • I used OREO Red Velvet Cookies. You can use any brand red velvet sandwich cookies.
  • Make custom cookie ice cream by using other cookie flavors.
  • If using a bread pan to freeze the ice cream cover the pan with plastic wrap before freezing.
  • Garnish: Before serving crush the four remaining cookies and top each serving of ice cream with a tablespoon of crushed cookies.

Nutrition

Serving: 1Dish | Calories: 425kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 199mg | Potassium: 244mg | Fiber: 1g | Sugar: 33g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg
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