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!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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
Ingredients
- 8 ounces (226.8 g) cream cheese
- 1 cup (230 ml) sour cream
- ½ cup (118.29 ml) half-and-half
- ⅔ cup (133.33 g) granulated sugar
- Pinch of salt
- 2 cups (240 g) of red velvet cake crumbs
Instructions
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
What if you don’t have an ice cream maker?
Hi Maria, Here is a tutorial:
https://www.browneyedbaker.com/how-to-make-homemade-ice-cream-without-an-ice-cream-maker/
Hi, I love of the idea of this receipt and decided to try it out but I have a question. Most ice cream recipes require half and half , and what exactly is it ??
Is it just half milk half cream ? Thanks a lot !
Sorry typo, it’s recipe* not receipt. XD
my ice cream base was very runny, was it because i used light sour cream? (the supermarket near me ran out of normal sour cream)
also, what is the purpose of salt in the mixture? is it just for flavoring? THanks!
Hi Germaine, Yes, that could definitely be the reason. Light versions of dairy products have a higher water content than their full-fat counterparts. The salt helps to balance the sweetness.
Hi Germaine, Half and half is a common ingredient sold in the U.S., but yes, the consistency essentially mimics a combination of heavy cream and whole milk.
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?
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.
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
Hi Sarah, You can use half whole milk and half heavy cream.
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?
I think it’s okay as-is, but if you’d like to add a splash of vanilla I think that would be fine.
This is easy and delicious. I used homemade red velvet cookies instead of cake. Definitely a keeper!
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.
Hi Tamika, I used this one because it contains actual cream cheese, versus a cheesecake-flavored pudding mix.
I definitely never tire of all this red velvet goodness!
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. :-)
This sounds amazing. Bookmarked to try :)
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
You have done such a beautiful job with this dessert. Love how your presentation and photos! It looks so delicious. Thanks for sharing.
What a great idea! Looks sooo good too.