Can I make Red Velvet Ice Cream without an ice cream maker?

Yes, you can! Pour the base into a shallow dish, freeze until almost firm, and then mix vigorously with a fork or hand mixer to break up crystals every 30 minutes until smooth—then fold in your cake crumbs.

What kind of red velvet cake works best?

Either homemade or high-quality store-bought cake works beautifully. Cake with frosting is fine, as the icing melts into delicious little pockets throughout the ice cream.

Can I use low-fat dairy?

You can substitute low-fat cream cheese or sour cream, but be aware the ice cream will be a bit less creamy. Full-fat gives the most indulgent result.

Is this recipe safe for kids and people who are sensitive to raw eggs?

Absolutely! There are no eggs in this recipe, so it’s perfectly safe for anyone who prefers to avoid raw or undercooked eggs.

Red Velvet Ice Cream Recipe

Description

Rich and creamy, this Red Velvet Ice Cream blends tangy cream cheese and sour cream with luscious vanilla and tender red velvet cake crumbs, creating a delectable dessert that’s both indulgent and unique. Perfect for celebrations or as a standout treat, it captures all the classic flavors of red velvet cake in frozen form.

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-Ins

2 cups plain or already iced red velvet cake crumbs

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Instructions

Prepare the Cream Base: Cut the cream cheese into small pieces and add it to a food processor with the metal blade attached. Add in the sour cream, half-and-half, granulated sugar, pinch of salt, and vanilla extract. Purée until smooth and creamy, making sure there are no lumps.
Chill the Mixture: Transfer the mixture to a bowl or container, cover, and chill it in the refrigerator for at least 8 hours or until it is very cold (around 40°F). This helps the ice cream churn properly and results in a smoother texture.
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. This usually takes about 15 minutes, but will vary by machine.
Prepare Cake Crumbs: While the ice cream is churning, add the red velvet cake crumbs to the container you will use to store the finished ice cream. Spread them out evenly to make folding easier.
Combine Ice Cream and Cake Crumbs: When the ice cream is done churning and has a soft-serve consistency, quickly transfer it to the container with the cake crumbs. Gently fold the crumbs into the ice cream to distribute them evenly without overmixing.
Freeze Until Firm: Cover the container tightly and freeze the ice cream for at least 3 hours, or until solid and scoopable.

Notes

This recipe was adapted from Brown Eyed Baker, originally adapted from The Perfect Scoop.
Ensure the cream cheese is softened for easier blending.
You can use either plain or frosted red velvet cake crumbs, depending on your preference.
The ice cream base must be thoroughly chilled before churning for the best texture.

Nutrition

Serving Size: 1/2 cup (approx. 100g)
Calories: 280
Sugar: 17g
Sodium: 170mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 4g
Cholesterol: 52mg