Red velvet ice cream. There are many, many imposters out there, and we are here to set the record straight about why our red velvet cupcake and ice cream is SO good, and why others are just not worth your time.

We thought long and hard about how to perfectly put this flavor together.  What are the best parts of a red velvet cupcake?  We think the subtle chocolate flavor, the buttermilk, and the cream cheese are the very best elements of a red velvet cake.

First off, we have an incredible red velvet cupcake which we serve in our case fresh daily, so that’s a great place to start.  We chop up the cupcakes (frosting and all) and we freeze the pieces.  At this point we make our cream cheese buttermilk ice cream base, with just the right amount of tang and richness, and it is beyond delicious.

We place our fresh and made-from-scratch ice cream base into the machine and churn it, being very careful to incorporate very little air.  Incorporating less air makes ice cream really creamy and rich,  and NOT airy and grainy. It is almost like Gelato.  Folding our frozen cupcakes into the fresh-churned ice cream seems easy, but we are careful to make sure every single bite includes red velvet cake! All the while, we are working as fast as we can so that our hard work does not melt.


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