Red Velvet Cake Gelato [24oz]¶

Based on Red Velvet Cake or Cupcake Gelato : r/icecreamery, scaled to ~700g and made sweeter / more scoopable.

Composition of the base

This recipe promises an incredibly dense and cake-forward flavor that mimics the "cake batter" trend. Because the cake itself provides the bulk of the solids, expect a very thick, heavy mouthfeel. It has enough sweetness to offsets the tang of the cream cheese.

Ingredients¶

• 275g Red Velvet Cake or Cupcake (≈1.5 slices) ^a)
• 300g Milk 1.5% (≈1.25 cups) ^b)
• 50g Cream cheese (≈3.5 tbsp) ^c)
• 45g Skim milk powder (≈0.5 cup) ^d)
• 30g SweEX (Erythritol + Xylitol 3:2 blend) (≈2 tbsp) ^e)
• 1g Carboxymethyl cellulose (≈1/4 tsp) • optional
• 0.9g Guar gum (≈1/4 tsp) • optional
• 0.3g Xanthan gum (≈1/8 tsp) • optional

Total Weight: 702g

🥗 Sources of nutritional information: ^a) Cake, chocolate, homemade • ^b) Milk 1.5% • ^c) Cream Cheese 23% • ^d) Milk powder 1:10 (skim, SMP) • ^e) SweEX (Erythritol + Xylitol 3:2)

Directions¶

1. Base Prep: Warm the milk to ≈50°C (122°F). In a small bowl, whisk the SMP, SweEX, and stabilizers together to prevent clumping. Use an immersion blender to combine the warm milk and cream cheese until smooth, then add the dry ingredients. Finally, blend in the red velvet cake crumbs until completely homogenized.
2. Aging: Let the mixture rest in the fridge for at least 4 hours. This allows the proteins and gums to hydrate, ensuring a smoother spin.
3. Freezing: Pour into your 24oz tub, level the surface, and freeze for 24 hours at -18°C (0°F).
4. Processing: Spin on Gelato or Lite Ice Cream mode. Because of the higher PAC, it should come out creamy on the first spin.
5. Hardening: This recipe stays scoopable in the freezer for days! Enjoy immediately or refreeze for 30 minutes for a firmer set.

Nutrition Facts¶

Nutritional information calculated using the Australian Food Composition Database (AFCD).