Red Velvet Milkshake

Andrew came home last week and said he found something at the grocery store I had to know about, but didn’t buy for me because he was afraid of being accused of sabotaging my diet.

Red Velvet Cake Batter Ice Cream with
Red Velvet Cake Pieces & a
Cream Cheese Frosting Swirl

I see a lot of “wrong” red velvet out there but I have faith in Ben & Jerry’s.

Red velvet isn’t just chocolate cake with red food coloring. The red tint originally came from a reaction between the chocolate and buttermilk, and except for my inappropriate cupcakes I consider the flavor more important than the color. In fact I think too many people have been turned off of red velvet cake due to the artificial dye taste.

I also learned while making my cupcakes that cream cheese frosting isn’t actually the traditional frosting, but people use it that way anyway so I’ll give them that. I saw vinegar in the ingredients (same as my cupcakes) which convinced me that this is the real thing… in ice cream form.

Adding milk and a blender… it’s red velvet cake in liquid form.

Wine glasses are good for portion control, and they make anything you drink feel fancy.

(And yes I realize in retrospect that photographing on a white background was a bad idea… that’s why this is a cooking blog not a photography blog.)

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