Red Velvet Ice Cream

Tomorrow is Valentine’s Day, the day in which seemingly every single thing in the world turns red and pink. Cards, candy wrappers, clothes, and most of all – desserts. Red velvet has become hugely popular over the last few years and what started as a simple red-hued cake with cream cheese frosting has morphed into countless dessert variations based on the color and flavors of the original dessert. There are cupcakes, cheesecakes, whoopie pies, Rice Krispies treats, pancakes, cookies, and the list goes on and on. One recipe that caught my attention last year was red velvet ice cream, and I was excited to create my own version this year. What a perfect way to get your red velvet fix, and have some festive ice cream to serve alongside a decadent chocolate dessert.

This red velvet ice cream is created with a cheesecake ice cream base to represent the cream cheese icing component of red velvet cake, and is mixed with the crumbs of some leftover red velvet cake. This is perfect solution if you have too much cake or too many cupcakes but hate to throw food away. You can use plain cake or cupcakes, or, if they are already iced with cream cheese frosting, you can leave that on and just mash them up into crumbs. My feeling is that one can never get enough of cream cheese frosting!

Red velvet aside, I am in love with this cheesecake ice cream base – it tastes exactly like cheesecake, plus it doesn’t involve an egg custard so it mixes up in less than 5 minutes. I can’t wait to experiment with a myriad of different flavor combinations, so look out!

One year ago: Conversation Heart Sugar Cookies
Four years ago: Thin ‘n Crispy Pizza Crust

Red Velvet Ice Cream

Yield: About 3 cups

Prep Time: 30 minutes (active) + 8 hours (inactive)

Cook Time: 20 minutes (churn time)

Total Time: 9 hours


8 ounces cream cheese
1 cup sour cream
½ cup half-and-half
2/3 cup granulated sugar
Pinch of salt
2 cups of red velvet cake crumbs


1. Cut the cream cheese into small pieces and place in a food processor or blender. Add the sour cream, half-and-half, sugar, and salt; purée until smooth. Chill the mixture for at least 8 hours in the refrigerator.

2. When you're ready to make the ice cream, churn it in your ice cream maker according to the manufacturer's instructions. While the ice cream is churning, place the cake crumbs in a large bowl or in the container you are going to use to store the ice cream. Once the ice cream is finished churning, add it to the cake crumbs and quickly fold the red velvet cake crumbs into the ice cream. Place the container in the freezer for at least a few hours to allow the ice cream to harden.

(Recipe adapted from The Perfect Scoop and inspired by My Kitchen Addiction)

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45 Responses to “Red Velvet Ice Cream”

  1. Averie @ Love Veggies and Yoga on February 13, 2012 at 1:39 am

    Red velvet fever has swept the blogosphere the past few weeks and this is awesome looking and continues the great trend!


  2. Choc Chip Uru on February 13, 2012 at 3:58 am

    Absolutely amazing – the flavours the presentation and the timing :D

    Choc Chip Uru
    Latest: Healthiest Sugarless Delicious Muesli Bars


  3. I'm At Home Baking on February 13, 2012 at 4:21 am

    This looks delicious. I was just at another blog and she made some very bright red velvet ice-cream! Yummy stuff.


  4. Mireia on February 13, 2012 at 4:24 am

    I love red velver cake and I love ice cream too so this seems the perfect combination!!!

    Thanks so much for sharing such great recipes :)


  5. Katrina on February 13, 2012 at 6:07 am

    Mmm so tasty sounding!


  6. Priyanka on February 13, 2012 at 6:36 am

    Yummy sounding recipe….love all your recipes they are so creative


  7. Lauren at Keep It Sweet on February 13, 2012 at 6:56 am

    OMG, you combined 2 of my favorite things, love!!


  8. Liz @ Blog is the New Black on February 13, 2012 at 8:17 am



  9. Morgan {Confections from the Cody Kitchen} on February 13, 2012 at 8:43 am

    This looks fabulous! I just received an ice cream maker as a wedding gift, so this is on my to-cook list for the very near future :)


  10. Kiri W. on February 13, 2012 at 9:26 am

    Best idea ever! Looks festive and perfectly delicious :)


  11. Mary @ Bake Break on February 13, 2012 at 10:12 am

    What a fun idea! This looks yummy and festive!


  12. Jenn on February 13, 2012 at 10:30 am

    This looks awesome! As kids we always used to let the ice cream soften and then smash the cake into it… this has got the cake pre-smashed in! :)


  13. Erin on February 13, 2012 at 11:19 am

    Red Velvet definitely dominates the Vday dessert world! I should try to make purple a more predominant Vday color and start making everything purple velvet instead. In the mean time this looks absolutely amazing!


  14. lisa b. on February 13, 2012 at 11:32 am

    i’m saving this for the summer since we don’t eat ice cream in the winter! my son will freak out when he gets to help make his own instead of buying this flavor. can’t wait to share it with him. thanks!!! this one is getting printed for my binder!


  15. Jennifer @ Peanut Butter and Peppers on February 13, 2012 at 12:19 pm

    Sounds so good! What a wonderful idea for the big day tomorrow. I could sit in my big red chair, and eat the whole tub of ice cream because I know my husband won’t do anything for Valentine’s Day! :( He doesn’t believe in commercial holidays.


  16. Karen and Charlie on February 13, 2012 at 12:31 pm

    What a great twist on the red velvet flavor. That is Charlie’s absolute favorite cake so I think I will spring this one on him sometime.


  17. Bobbie on February 13, 2012 at 1:08 pm

    You asked for a favorite? At present, it’s probably the peanut butter crunch brownies. But it is often the last thing I read about in your blog! The red velvel popcorn looks great!


  18. tom@morethanpepper on February 13, 2012 at 1:18 pm

    almost too nice looking to eat, well almost


  19. Asiya on February 13, 2012 at 1:20 pm

    What a great idea! Looks great!


  20. Heather @ Kids in the Sink on February 13, 2012 at 1:27 pm

    Yet another reason I need an ice cream maker! This looks so good! I definitely need to go ahead and get over it and splurge for one!


  21. Janet Griscavage on February 13, 2012 at 2:08 pm

    I love the Red Velvet Ice Cream. I will be making it for our Valentine’s Day dinner.


  22. The Beachy Baker on February 13, 2012 at 3:44 pm

    This looks amazing! I love, love red velvet cake, so having it in an ice cream would probably be heaven. Thanks for sharing!


  23. Jacqueline - The Dusty Baker on February 13, 2012 at 3:57 pm

    Gorgeous, start to finish! Yum!


  24. Jen @ My Kitchen Addiction on February 13, 2012 at 4:42 pm

    Yum! I think this may be even better than my original version… I need to give that cheesecake ice cream base a try. I get sick of making custards all the time! Lovely!


  25. Amber on February 13, 2012 at 8:17 pm

    This sounds pretty amazing. I will definitely have to give it a try.


  26. Amber, RD on February 13, 2012 at 8:25 pm

    Yummy! I love the ice cream made out of cream cheese. How perfect for red velvet! I made some cheesecake filled red velvet cookies last week and gave them to my neighbors for Valentine’s Day. They all loved it! I’m not surprised–they were fantastic! Red Velvet cookies could be used in this ice cream as well, except that I don’t think I would ever have leftovers!


  27. Jamie | My Baking Addiction on February 13, 2012 at 8:43 pm

    You are speaking my language! This looks amazing!


  28. Heidi on February 14, 2012 at 12:17 am

    Only one problem I see with this recipe, it calls for leftover red velvet cake. I don’t think I’ve ever ended up with leftovers. LOL Another great recipe I can’t wait to try!!


  29. Dina on February 14, 2012 at 1:55 pm

    this sounds so creamy and good.


  30. RisaG on February 14, 2012 at 10:18 pm

    what a terrific idea. Got to try this. I am making Red Velvet Cake Waffles this weekend and I will most likely have leftover. Great use for them. Good reason to bring the ice cream maker upstairs too. Thanks for the inspiration.


  31. CouponClippingCook on February 15, 2012 at 1:04 am

    What a great idea! Looks sooo good too.


  32. Ana Helena Campbell on February 15, 2012 at 5:34 pm

    You have done such a beautiful job with this dessert. Love how your presentation and photos! It looks so delicious. Thanks for sharing.


  33. Rosie @ Sweetapolita on February 19, 2012 at 9:42 pm

    This looks so fabulous, Michelle! I love, love the idea of a cheesecake ice cream base, and, well, everything about this recipe! Gorgeous photos too. xo


  34. Avanika {Yumsilicious Bakes} on February 20, 2012 at 5:35 pm

    This sounds amazing. Bookmarked to try :)


  35. Renee @ Tortilla and Honey on February 23, 2012 at 11:57 am

    I cannot wait to make this! It sounds so simple and I love how the cream cheese base mimics the cream cheese frosting. I think it’s time to pull out my ice cream maker. :-)


  36. Peggy on February 25, 2012 at 8:14 am

    I definitely never tire of all this red velvet goodness!


  37. Tamika on September 30, 2012 at 9:34 pm

    I have one question, why did you use this ice cream base instead of the quick blueberry cheesecake ice cream version? I’m just curious as to the texture and flavor of the two methods. Since you’ve already tried both you’re my best source. Thank you.


    • Michelle on October 1st, 2012 at 11:47 pm

      Hi Tamika, I used this one because it contains actual cream cheese, versus a cheesecake-flavored pudding mix.


  38. Jocelyn on June 1, 2013 at 10:13 pm

    This is easy and delicious. I used homemade red velvet cookies instead of cake. Definitely a keeper!


  39. Trixia on October 1, 2013 at 10:07 am

    hello :)
    we are making this red velvet ice cream recipe version of yours
    for our competition.
    And just curious if is it okay to put vanilla on it?
    or its okay just as it is?


    • Michelle on October 3rd, 2013 at 2:46 pm

      I think it’s okay as-is, but if you’d like to add a splash of vanilla I think that would be fine.


  40. sarah on October 12, 2013 at 1:58 pm

    hy , i live in morroco and we dont have the half half so plz help me to find the half and half substitute…thanks love your ice cream


    • Michelle on October 13th, 2013 at 1:27 pm

      Hi Sarah, You can use half whole milk and half heavy cream.


  41. Michelle Yu on February 7, 2014 at 5:39 pm

    Hi, I tried out your recipes and loved it. But, I have an issue with the freezing. After I put it in a container to freeze overnight, my red velvet ice cream is sort of “icy” and not “scoopable soft.” When I scoop it, it’s more of ice rather than scoopng creamy ice cream. I used all the exact measurements in the ice cream base. Did this happen to you too?


    • Michelle on February 9th, 2014 at 11:12 am

      Hi Michelle, This didn’t happen to me, but it could be a couple of things. If you used a container that is too big, and there is a lot of space between the ice cream and the top of the container, that could cause iciness. Also, if your freezer is set too cold, that could do it, too.


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