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Red Velvet Cookies and Cream Ice Cream Recipe

I have a serious jones for red velvet cake. In fact, it ended up being on the cover of my first cookbook so you know I adore it. My love for all things red velvet had to end up in an ice cream flavor at some point. Thanks to Davidson’s Safest Choice®, you will now be able to experience the most sensational and delicious ice cream red velvet style.


This recipe starts with building a rich custard base. Because Davidson’s Safest Choice® eggs are pasteurized, this recipe is beyond safe to consume and even have the kids help with, because there’s no risk of Salmonella.

These eggs are hormone free, antibiotic free, and vegetarian-fed which means you can just have fun with your family instead of worrying about foodborne illness or cross contamination from raw eggs.

I added true red velvet flavors to my custard base, like a subtle hint of cocoa powder and buttermilk which really gives you more of what you love in the cake. I tinted my red velvet ice cream using red food coloring. You can use as much or as little as you would like. You can go with gel, liquid, or even natural food coloring if you prefer. That is totally up to you. Then after finishing the red velvet base, I added cookies and cream because they’re awesome.

Red velvet just went to another level y’all. You gotta try this red velvet cookies and cream ice cream.