Can I make this ice cream without an ice cream maker?

Absolutely. After blending and chilling the base, pour it into a shallow freezer-safe dish and freeze, stirring vigorously every 30 minutes until mostly firm. Then fold in the cake crumbs and finish freezing until set.

Can I use store-bought red velvet cake or cupcakes?

Yes, store-bought works beautifully. Cupcakes, slices, or even cake scraps all add wonderful flavor and texture.

Is there a substitute for half-and-half if I don’t have it on hand?

You can use equal parts whole milk and heavy cream in place of half-and-half. Avoid using just milk—it won’t be as creamy.

How do I prevent the cake crumbs from getting soggy?

Make sure the ice cream is thick and just-churned before folding in the crumbs, and add them just before the final freeze. This helps them hold their texture and prevents sogginess.

Red Velvet Ice Cream Recipe

Description

This luscious Red Velvet Ice Cream combines the creamy tang of cheesecake with the classic flavor of red velvet cake. Made with real cake crumbs swirled through a decadent cheesecake ice cream base, it’s a showstopping frozen dessert that’s perfect for special occasions or as a unique treat to impress your guests.

Ingredients

Units Scale

Ice Cream Base

8 ounces cream cheese
1 cup sour cream
1/2 cup half-and-half
2/3 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract

Mix-In

2 cups plain or already iced red velvet cake crumbs

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Instructions

Prepare the Ice Cream Base: Cut the cream cheese into small pieces and add it to a food processor fitted with the metal blade. Add sour cream, half-and-half, granulated sugar, salt, and vanilla extract. Purée everything together until completely smooth and creamy.
Chill the Mixture: Transfer the puréed ice cream base to a bowl or container, cover, and chill in the refrigerator for at least 8 hours or until the mixture is very cold (preferably about 40 degrees Fahrenheit).
Churn the Ice Cream: Once the mixture is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Prepare Cake Crumbs Layer: While the ice cream is churning, place the red velvet cake crumbs into the container you plan to use to store the finished ice cream.
Mix and Freeze: Once churning is complete, quickly fold the ice cream into the container with the red velvet cake crumbs, swirling and folding until the crumbs are evenly distributed. Freeze until firm, at least 3 hours, before serving.

Notes

Use leftover or store-bought red velvet cake for best convenience.
Make sure the ice cream base is thoroughly chilled for optimal churning results.
You can use iced cake or plain cake crumbs, depending on preference for more or less sweetness.
Allow the ice cream to sit at room temperature for a few minutes for easier scooping.

Nutrition

Serving Size: 1/2 cup
Calories: 310
Sugar: 22g
Sodium: 170mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 33g
Fiber: 0.5g
Protein: 4g
Cholesterol: 60mg