Ingredients
Scale
For the Milkshake:
- 4 cups (8 scoops) vanilla ice cream, slightly softened
- 2 tablespoons unsweetened cocoa powder
- ¼ cup buttermilk
- ½ cup whole milk (adjust for desired thickness)
- 2-3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- ½-1 teaspoon red gel food coloring (or 1-2 teaspoons liquid)
- 2 tablespoons white chocolate chips (optional)
For the Cream Cheese Topping:
- 4 ounces cream cheese, softened to room temperature
- ½ cup heavy whipping cream, cold
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- Red velvet cake crumbles or chocolate shavings
- Chocolate syrup drizzle (optional)
- Sprinkles (optional)
Instructions
- Prepare cream cheese topping first: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 1-2 minutes. Add the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 2-3 minutes. The mixture should look like cream cheese frosting. Set aside in the refrigerator while you make the shake.
- Soften your ice cream: Remove ice cream from freezer and let sit at room temperature for 5-10 minutes until soft enough to scoop easily but not melted. This makes blending much easier and creates a smoother texture.
- Prepare food coloring: If using gel food coloring, mix it with 1 tablespoon of milk in a small cup until smooth. This helps it distribute evenly throughout the shake. If using liquid food coloring, you can add it directly.
- Add milkshake ingredients to blender: Start with the buttermilk and regular milk (liquids first help blending). Add the cocoa powder and stir slightly to prevent cocoa clouds when you start blending. Add powdered sugar, vanilla extract, and your prepared food coloring. Finally, add the softened ice cream on top. If using white chocolate chips, add them now.
- Blend on low first: Start blending on low speed for about 10-15 seconds to break everything down. You may need to stop and use a spatula to push ingredients toward the blades if your blender isn’t catching everything. This low-speed start prevents splashing and helps ingredients incorporate.
- Increase to high speed: Once roughly combined, increase to high speed and blend for 30-45 seconds until completely smooth and uniformly red. The color should be consistent throughout—no streaks. Stop blending as soon as it’s smooth; over-blending melts the ice cream.
- Check and adjust: Stop the blender and check consistency and color. Insert a spoon—it should stand upright but slowly fall over. Too thick to pour? Add 2-4 tablespoons more milk and pulse briefly. Too thin? Add another scoop of ice cream. Not red enough? Add a few more drops of coloring and pulse. Not chocolatey enough? Add another ½ tablespoon cocoa powder.
- Taste test: Dip a clean spoon and taste. Adjust sweetness if needed by adding more powdered sugar. The flavor should be subtly chocolate with a slight tang from the buttermilk—that’s authentic red velvet!
- Prepare glasses: For an extra special touch, drizzle chocolate syrup inside your serving glasses in a spiral pattern, then rotate the glass so it creates decorative lines. This is optional but looks amazing!
- Pour the milkshake: Remove any prepared glasses from the freezer if you’ve been chilling them. Pour the red velvet milkshake into tall glasses, leaving about 2 inches at the top for the cream cheese topping. The shake should be thick and pour slowly.
- Add cream cheese topping: Remove your cream cheese mixture from the refrigerator. Using a piping bag with a star tip, pipe generous swirls on top of each milkshake. If you don’t have a piping bag, simply spoon large dollops on top and use the back of a spoon to create swirls. Be generous—this topping is what makes it authentically red velvet!
- Garnish and serve: Top with red velvet cake crumbles, chocolate shavings, or sprinkles. Add a drizzle of chocolate syrup if desired. Insert thick straws and serve immediately with long spoons so people can eat the cream cheese topping!
Notes
- Color intensity: The amount of food coloring needed varies by brand. Add gradually until you achieve your desired shade—some prefer deep crimson, others like lighter pink-red.
- Buttermilk substitute: If you don’t have buttermilk, mix ¼ cup milk with ¾ teaspoon white vinegar or lemon juice. Let sit 5 minutes before using.
- Cream cheese must be soft: Room temperature cream cheese is crucial for the topping. Cold cream cheese won’t whip properly.
- Thickness control: The ratio of ice cream to liquids controls thickness. Start with less liquid—you can always add more.
- Make it more chocolatey: For a more intense chocolate flavor, use chocolate ice cream as the base or add an extra tablespoon of cocoa powder.
- Sweetness: Adjust sugar based on your ice cream’s sweetness and personal preference.
- Serve immediately: Milkshakes are best within 5-10 minutes of making them, before they start to melt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Beverage, Treat
- Method: Blending
- Cuisine: American, Southern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large milkshake (about 20 oz)
- Calories: 720
- Sugar: 72g
- Sodium: 295mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 140mg