Red Velvet Ice Cream
ICE CREAM BASE (Or buy 1 quart dairy-free vanilla ice cream and soften in refrigerator for 15 minutes)
- 1 (14-ounce) can coconut milk
- 1 ½ cups almond milk
- ¾ cup agave
- 3 tablespoons canola oil
- ½ teaspoon pure vanilla extract
- 1/8 teaspoon salt
- ¾ teaspoon xanthan or guar gum
RED VELVET CAKE PIECES
- ¾ cup all-purpose flour
- ½ cup sugar
- 2 teaspoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup water
- ¼ cup canola oil
- 1 tablespoon white or apple cider vinegar
- 2 teaspoons natural red food coloring
To make the ice cream base
Blend coconut milk, almond milk, agave, oil, vanilla extract, salt, and xanthan gum in a blender. Chill in the refrigerator for 2 to 3 hours. Once the ice cream base is chilled, run it in an ice cream maker according to machine instructions. In the meantime, make the red velvet cake pieces.
To make the red velvet cake pieces
Preheat the oven to 350 degrees F. Lightly grease an 8- or 9-inch square or round pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and food coloring. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the prepared cake pan evenly with batter. Bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the cake halfway through the baking time. Let the cake cool completely then cut it into ½-inch cubes. Freeze the cake pieces for 2 to 3 hours until frozen.
To assemble the Red Velvet Ice Cream
Fold the red velvet cake pieces into the ice cream. Cover bowl with plastic wrap, making sure that the wrap is pressed onto the top of the ice cream. Store in freezer.