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[/donotprint]

Scoops of red velvet ice cream in a glass bowl.

Red Velvet Ice Cream

Homemade ice cream made with red velvet cake crumbs
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  • 8 ounces (226.8 g) cream cheese
  • 1 cup (230 ml) sour cream
  • ½ cup (118.29 ml) half-and-half
  • 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.
Calories: 973kcal, Carbohydrates: 109g, Protein: 11g, Fat: 58g, Saturated Fat: 28g, Cholesterol: 137mg, Sodium: 990mg, Potassium: 528mg, Fiber: 1g, Sugar: 79g, Vitamin A: 1635IU, Vitamin C: 1.1mg, Calcium: 321mg, Iron: 4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!