Red Velvet Ice Cream Sandwiches

Valentine’s Day is creeping up on us. How do you feel about the whole thing? It seems to be a rather polarizing day. People either love it or hate it. Me? I’m a little more neutral. My feelings can be summarized like this:

(1) Can we please stop calling it “V-day”. It makes me feel icky.

(2) Everything should have chocolate in it.

(3) And it’s the one time of year that it’s acceptable to ingest large amounts of red food dye.

And those last two reasons are what brings us here today. Say hello to these gorgeous Red Velvet Ice Cream Sandwiches.

I have to admit that I’m not the biggest fan of red velvet. It’s sort of chocolatey, but not really. At least not enough for this chocoholic. But it sure is darn pretty and oh so festive. So I fixed the whole “chocolate situation” by surrounding some red velvet ice cream with my favorite Soft Chocolate Sugar Cookies. Crisis averted. You’re welcome.



Red Velvet Ice Cream Sandwiches

Yield: Makes 6-8 sandwiches

Red Velvet Ice Cream Sandwiches


  • For the Ice Cream
  • 6 ounces cream cheese, softened at room temperature
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cups sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 1 tablespoon red food coloring
  • 1 tablespoon vodka, optional

  • For the Cookies
  • 10 tablespoons unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/3 cup plus 2 teaspoons unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

  • Special Equipment
  • Ice Cream Maker


  1. Before you begin, make sure the canister of your ice cream make is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours (but longer is better) before you attempt to churn your ice cream.
  2. Make the ice cream base. In your food processor with the blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and set aside. In a medium saucepan over medium-high heat, whisk together the milk, heavy cream, sugar and cocoa powder. Cook until the sugar is dissolved and small bubbles form around the edge of the pan. Remove from the heat. Carefully add about 1/2 cup of the warm milk mixture to the cream cheese in your food processor and process until smooth, about 30 seconds. Add the remaining milk mixture and process for an additional 30 seconds. Transfer the ice cream base to a bowl and whisk in the vanilla extract and the red food coloring. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to overnight.
  3. Churn the ice cream. Add the ice cream base to the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 15-20 minutes. Add the vodka and churn for an additional 1-2 minutes. Remove the ice cream from the canister and spread it evenly into an 8 X 8 baking pan lined with aluminum foil, making sure to use a piece of aluminum foil large enough so that it hangs over the sides. Cover the top of the ice cream with plastic wrap and transfer to your freezer. Freeze until firm. This recipe makes about 1 quart of ice cream.
  4. While the ice cream is freezing, make the cookies. In your stand mixer with the paddle attachment, combine the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract, beating to combine. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to your mixer, beating on low speed until everything is well incorporated. Using your hands, remove the dough from your mixer and shape it into a disk. Wrap the disk in plastic and refrigerate it for 60 minutes to chill.
  5. Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper. Remove the dough from the refrigerator and form it into balls about 1 inch in size. Transfer them to your parchment paper-lined baking sheets, spacing them about 1 1/2 inches apart. Place the baking sheets in your pre-heated oven. Bake for 6 minutes, rotate the sheets, then bake for an additional 5-6 minutes until the cookies are set. Remove from the oven and allow the cookies to cool on their baking sheets for about 5 minutes before transferring them to a wire rack to finish cooling. This recipe makes about 1 1/2 dozen cookies.
  6. Assemble the ice cream sandwiches. Remove the ice cream from the freezer and lift it out of the baking pan using the overhanging aluminum foil. Place the ice cream slab on a cutting board. Cut out rounds of ice cream using a round cookie or biscuit cutter that is approximately the same size as your cookies. Place a single ice cream round on the flat side of a cookie, then top with a second cookie. Press together slightly to adhere.
  7. Transfer the ice cream sandwiches to your freezer. Freeze them for about an hour before serving or before wrapping them individually in aluminum foil for storage.


1. If you don’t have a round cookie or biscuit cutter, you can just scoop the ice cream out onto the cookies using an ice cream scoop or spoon. The result won’t be as neat, but the ice cream sandwiches will still taste delicious!

38 comments on “Red Velvet Ice Cream Sandwiches”

  1. I’m totally with you on Valentine’s Day, I can take it or leave it. It really does nothing for me….well, other than give me a good excuse to eat more chocolate. Even in the dead of winter, I will always say yes to an ice cream sandwich like this!!

    • Any excuse to eat more chocolate is OK in my book. Also, the day after Valentine’s Day chocolate sales are pretty much the best day of the year!

  2. Love these, Liz! Such a fun Valentine’s Day treat! I’m addicted to anything red velvet flavored, so this is right up my alley!

  3. These look so good! So perfect for Valentine’s Day!

  4. I’m not sure what wizardry you had to pull to make those sandwiches absolutely perfectly circular, but I approve it. Damn, girl! I’ve never done ice cream with cream cheese but I can only imagine how good it tastes.
    And yeah, V-Day? It’s just… awkward.

  5. Perfect for Valentine’s! Love the colour of that ice cream 🙂

  6. oh my gawd, Liz!! you always crack me up!!! “it’s the one time of year that it’s acceptable to ingest large amounts of red food dye.” LOL!!! Cheers to that . . and chocolate!!! love these ice cream sandwiches!! TGIF!

    • Glad I can make you laugh, Alice. I think red food dye is probably one of those things that can kill us. So I try to limit my consumption to only one month out of the year! 🙂

  7. Red velvet is the only reason I pull out the food coloring pretty much, and this ice cream is totally worth it! Love these cute ice cream sandwiches! 🙂

  8. Delicious ice cream sandwiches. Perfect for upcoming Valentine’s Day!

  9. I have to admit, I’m on team V-Day (<-sorry) Haterade…not a huge fan of the holiday, but UBER huge fan of chocolate and any excuse to binge eat sexy foods. Love these ice cream sandwiches! I'm drooling at the thought of eating 'em all. P.S. I'll never call it V-Day again, solemnly swear 😉

  10. I’m pretty neutral about the holiday too. But I have to admit that I love any excuse to eat chocolate and red velvet. I’ll take a dozen of these ice cream sandwiches, please!

  11. Right? Why do people say ‘V day’ – blick! Honestly, my husband and I have never been much for celebrating Valentine’s day. It kind of feels like a commercially prescribed holiday.

    I would however, be happy to gobble down about 3 of these ice cream sandwiches!! They look so delicious!

  12. I totally love the pictures on this post, pinning! 🙂

  13. Your V-day comment made my giggle and these sandwiches look totally awesome!

  14. Swooning over these right now! This needs to happen asap!

  15. Yeah I definitely do not like the “v’day” term – like you I’m pretty neutral. But I do love valentine’s day cooking – chocolate, red velvet, red food coloring anything, strawberries, pomegranates, braised meats — indulgent foods essentially, haha.

    This is such a clever idea! I saw red velvet ice cream on another food blog recently and now I am dying to try it.

  16. Oh my goodness, these look perfect!
    Also, I haven’t ingested NEARLY enough red food coloring this month. Hopefully this will change soon ;P

  17. These sound so yummy! And they are just ADORABLE for Valentine’s Day! Love!

  18. I would like to second your V-day suggestion…it’s just too much. Icky is correct! haha! But these look scrum-diddily-umptious! 🙂

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