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!
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Red Velvet Ice Cream
- 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
- 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:
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.
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.
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.
this sounds so creamy and good.
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!!
You are speaking my language! This looks amazing!
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!
This sounds pretty amazing. I will definitely have to give it a try.
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!
Gorgeous, start to finish! Yum!
This looks amazing! I love, love red velvet cake, so having it in an ice cream would probably be heaven. Thanks for sharing!
I love the Red Velvet Ice Cream. I will be making it for our Valentine’s Day dinner.
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!
What a great idea! Looks great!
almost too nice looking to eat, well almost
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!
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.
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.
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!
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!
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! :)
What a fun idea! This looks yummy and festive!
Best idea ever! Looks festive and perfectly delicious :)
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 :)
OMG, you combined 2 of my favorite things, love!!
Yummy sounding recipe….love all your recipes they are so creative
Mmm so tasty sounding!
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 :)
This looks delicious. I was just at another blog and she made some very bright red velvet ice-cream! Yummy stuff.
Absolutely amazing – the flavours the presentation and the timing :D
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Red velvet fever has swept the blogosphere the past few weeks and this is awesome looking and continues the great trend!