Creamy smooth red velvet cheesecake gelato will make you melt!
I love the word “gelato”. It’s like you are French kissing the air. G-E-L-A-T-O. Feel how your tongue hits the roof of your mouth? It’s a seductive little word. There is nothing seductive about the word “ice cream”. Ice C-R-E-A-M makes you smile. Your mouth spreads into a little grin each time you say those two words.
You eat gelato in a dimly lit restaurant with checkered table clothes and empty bottles of chianti holding dripping candles. You sit close to someone as you indulge in this silky desert; one bowl, two spoons, close lips.
Ice cream on the other hand is eaten in a cone with sprinkles. Think county fair, carnivals and birthday parties. Balloons abound and so do screaming children. There are games, rides, ice cream rimmed mouths and chocolate stained shirts.
Gelato typically contains less fat than ice cream. It often doesn’t contain egg yolks like ice cream and it is usually churned at a slower speed so less air gets incorporated into the gelato, unlike it’s fluffy ice cream counterpart. Gelato is served at a warmer temperature too, which keeps it soft and supple.
This red velvet cheesecake gelato has a little surprise.
Cream cheese makes this lovely dessert tangy and creamy; just like cheesecake. It’s like two desserts in one. How happy will your loved ones be when they scoop up a luscious spoonful of this shockingly red gelato. Red velvet cake mix gives this cheesecake gelato a chocolaty (and red) flavor. I did add food coloring to this: I really wanted it to be RED. Otherwise the cake mix created a pink color which is lovely all on it’s own. I love red velvet treats: red velvet steamers and red velvet donuts. Can one have too much red velvet?
Turn down the lights, grab one bowl, two spoons and share some cheesecake gelato with someone you love.
Fall in love with cool and creamy red velvet gelato.
3 hr, 15 Prep Time
5 minCook Time
3 hr, 20 Total Time
- 1 cup sugar
- 1 1/2 cups half and half
- 2 1/2 cups milk, divided
- 3 tablespoons red velvet cake mix
- 2 1/2 tablespoons cornstarch
- 8 oz cream cheese, softened
- red food coloring (optional)
- In a saucepan, combine sugar, half and half and 2 cups of milk over medium heat. Whisk in cake mix powder. In a small bowl, whisk together cornstarch and 1/2 cup milk. Stir cornstarch mixture into into half and half mixture and bring to a boil. Cook 2 minutes stirring constantly. Strain mixture over a fine sieve. Repeat if necessary. All lumps should be removed.
- Pour mixture into a blender along with softened cream cheese. Blend completely. Add food coloring if desired. Refrigerate for at least 1 hour or overnight.
- Process in an ice cream maker according to manufacturers directions. Pour into a freezer safe container and freeze for at least 2 hours.