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Red Velvet Cookies and Cream Ice Cream Recipe

This red velvet cookies and cream ice cream recipe contains many of the flavors loved in red velvet cake combined with cookies and cream! Recipe courtesy Jocelyn of Grandbaby Cakes.

Servings: 8

Active time: 35 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 1/2 c granulated sugar
  • 1 Tbsp cocoa powder
  • 3 c heavy whipping cream
  • 1 c buttermilk
  • 1 Tbsp pure vanilla extract
  • red food coloring to taste
  • 14 chocolate sandwich cookies, crushed


  1. Beat eggs and egg yolks in medium-sized bowl. Add sugar and cocoa powder; whisk together.
  2. Put heave cream in large pot and heat to boiling. Remove from heat.
  3. Slowly add three tablespoons of the hot cream to the egg mixture to temper it; whisk to combine. Slowly add in all the heavy cream and whisk the entire time to make sure it doesn't scramble. Whisk in buttermilk and vanilla extract.
  4. Add red food coloring until you reach desired color.
  5. Place the mixture in refrigerator for 2-3 hours to chill completely.
  6. Add mixture to ice cream maker according to the manufacturer's instructions.
  7. During last few minutes of churning, pour crushed cookies in and allow to mix in.
  8. Store in freezer.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 620
Calories from Fat 370
Total Fat 41g (63% DV)
Saturated Fat 23g (115% DV)
Trans Fat 2.5g
Cholesterol 265mg (88% DV)
Sodium 200mg (8% DV)
57g (19% DV)
Dietary Fiber 1g (4% DV)
Sugars 47g
Protein 7g
Vitamin A 30%
Vitamin C 2%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.