Red Velvet Cake Ice Cream
Indulge in a luscious homemade Red Velvet Cake Ice Cream that blends creamy cheesecake flavors with moist red velvet cake crumbs. Easy to prepare and delightfully rich, this recipe elevates your dessert game with minimal effort.
Equipment
- 1 Large Food Processor with blade attachment
- 1 Ice Cream Maker
- 1 Large Freezer-Safe Container
- Measuring cups and spoons set
- 1 Set of Mixing Bowls
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 1 heaping cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 tablespoon bourbon optional, but enhances flavor
- 2 cups red velvet cake crumbled into bite-sized pieces (homemade or store-bought)
- Sugar cones for serving (optional)
Instructions
- Prepare the Creamy Ice Cream Base: In a food processor fitted with a blade attachment, combine the softened cream cheese, whole milk, heavy cream, granulated sugar, salt, and bourbon (if using). Blend on high speed until the mixture becomes smooth and silky. It’s normal to see tiny flecks of cream cheese if it wasn’t completely softened, which won’t affect the texture.
- Churn the Ice Cream Mixture: Transfer the smooth base into your ice cream maker. Follow your machine’s instructions to churn, usually between 30 and 45 minutes, until the mixture thickens to a creamy soft-serve consistency.
- Fold in Cake Crumbles: Once the ice cream reaches the perfect texture, gently fold in the crumbled red velvet cake pieces. Use a large spoon or spatula to evenly distribute the cake bits throughout the ice cream without breaking them down too much.
- Freeze Until Firm: Move the mixture to a large, freezer-safe container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming, then seal with a lid. Freeze for at least 4 hours, or until the ice cream firms up to a scoopable consistency.
- Serve and Enjoy: Scoop the ice cream into sugar cones or bowls and enjoy immediately for the best creamy and cakey texture.
Notes
- Cream Cheese Texture: For the smoothest ice cream base, let your cream cheese sit out until it’s completely soft. This ensures a better blend and creamier texture.
- Bourbon Option: Adding bourbon adds a subtle warmth and depth but can be omitted if preferred, especially for kids or those avoiding alcohol.
- Cake Variety: Use any red velvet cake you like—homemade, boxed mix, or leftover cake. Ensure it’s crumbled but not too finely, so you get delightful chunks in each bite.
- Storage: Keep the ice cream tightly sealed and consume within one week for the best flavor and texture. If it hardens too much in the freezer, let it thaw a few minutes before scooping.
- No Ice Cream Maker? For a no-churn option, whip heavy cream to stiff peaks, fold into the cream cheese mixture, then mix in cake crumbs and freeze. Stir every hour until firm.
