Februray Blizzard of the Month: Red Velvet
Lizzy has this crazy idea that she wants someone to produce a Red Velvet cake ice cream that is light on the cream cheese flavor. I think she is insane. Without cream cheese frosting, Red Velvet cake is just oddly colored chocolate cake. Booooorring! If you are part of Lizzy's anti-cream cheese cabal, you will hate this ice cream. If you are a normal, cream cheese-loving human being, you will love it!
Per Dairy Queen the Red Velvet Blizzard is
A mix of creamy soft serve, decadent red velvet cake pieces and cream cheese frosting. So delicious, it's sure to be love at first bite.
Before the review, an interesting tidbit from Wikipedia about Red Velvet Cake: "All [red velvet cakes] used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy." Dutch processing, which is very common, prevents this color change.
The first bite of this Blizzard packed an intense cream cheese flavor that abated slightly as I made my way through the treat, but it never completely subsided. I loved the combination of the cream cheese frosting and the vanilla soft serve base. The vanilla lent the cream cheese a delicate sweet element that is often missing from cream cheese icing mix-ins. Hmmmm, maybe Lizzy would like this after all.
The red velvet cake pieces were divine. They were mostly small cubes of cake, but some of the cubes disintegrated into smaller, ice cream soaked crumbs, so the whole treat was infused with cake flavor. The cubes were of a medium density, but very rich and moist. There were enough that I got one approximately every other bite.
I don't really know why, but I have consistently low expectations of Dairy Queen Blizzards that are constantly exceeded. The phenomenal Red Velvet Blizzard was no exception.
Per Dairy Queen the Red Velvet Blizzard is
A mix of creamy soft serve, decadent red velvet cake pieces and cream cheese frosting. So delicious, it's sure to be love at first bite.
Before the review, an interesting tidbit from Wikipedia about Red Velvet Cake: "All [red velvet cakes] used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy." Dutch processing, which is very common, prevents this color change.
The first bite of this Blizzard packed an intense cream cheese flavor that abated slightly as I made my way through the treat, but it never completely subsided. I loved the combination of the cream cheese frosting and the vanilla soft serve base. The vanilla lent the cream cheese a delicate sweet element that is often missing from cream cheese icing mix-ins. Hmmmm, maybe Lizzy would like this after all.
The red velvet cake pieces were divine. They were mostly small cubes of cake, but some of the cubes disintegrated into smaller, ice cream soaked crumbs, so the whole treat was infused with cake flavor. The cubes were of a medium density, but very rich and moist. There were enough that I got one approximately every other bite.
I don't really know why, but I have consistently low expectations of Dairy Queen Blizzards that are constantly exceeded. The phenomenal Red Velvet Blizzard was no exception.
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