Is there anything more indulgent than red velvet? Soft, dreamy cream cheese ice cream is sandwiched between chewy red velvet cookies, making this the best ice cream sandwich you’ll ever taste. You can roll the sides in sprinkles, mini chocolate chips, caramel bites, or anything else you can think of. They are fun to make and even more fun to eat!

Instructions: To make the ice cream, heat the heavy cream, milk, and 1 cup sugar in a medium saucepan over medium-high heat, stirring constantly until the sugar has dissolved. In a separate small bowl, whisk together the egg yolks and 1/4 cup sugar. Slowly add approximately 1/4 cup of the heavy cream mixture into the egg yolks, whisking constantly. Once combined, add the egg mixture to the heavy cream mixture.

Heat over medium heat until the mixture has thickened and coats the back of a metal spoon. Remove from heat and stir in the cream cheese and vanilla until the cream cheese has melted.

Pour into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface. Chill completely. Once cool, add the ice cream base to your ice cream maker and proceed according to the manufacturer’s instructions. Store in an airtight container and chill for at least 6 to 8 hours.

To make the red velvet cookies, preheat oven to 350 degrees. Combine flour, cocoa powder, salt, and baking soda in a small bowl. Set aside. In the bowl of a stand mixer, cream butter for approximately 1-2 minutes. Add brown sugar and granulated sugar, beating until combined. Add milk, vanilla, food coloring, and egg and beat until combined. Slowly add in the dry ingredients until combined. Cover and chill the dough for 1 hour. 

Line 2 large baking sheets with parchment paper or Silpats. Roll approximately 1 to 2 Tbsp worth of dough into balls. Place approximately 2 inches apart. Bake for 12-15 minutes. Cool completely.

Build your ice cream sandwiches (I used approximately 1/3 cup of ice cream per) and roll the sides in sprinkles (you could also use mini chocolate chips!). Freeze for approximately 30 minutes before serving.  

Photos & Recipe by Meghan Bassett