Red velvet cake is a wonderful dessert that’s not only delicious but has such a bold and vibrant color that will always make a statement. Of course, when paired with the classic cream cheese frosting, not a lot of desserts can stand up to it. A great twist on this beloved classic is to make a red velvet cake ice cream with pieces of red velvet cake that can be enjoyed in every single bite.
What You Need
2 cups heavy cream
1 cup buttermilk
1 cup sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
red food coloring (or natural alternative)
6 ounces cream cheese, softened
3.4 cup powdered sugar
2 cups crumbled red velvet cake (store bought also fine)
What To Do
Whisk together the cream, buttermilk, sugar, cocoa powder, vanilla, and salt in a large bowl. Add in the food coloring bit by bit until you reach your desired final color. Refrigerate the mixture until it has fully chilled, at least one hour and up to three days.
Freeze you ice cream maker bowl according to the instructions provided by the manufacturer.
In a medium bowl, mix together the cream cheese and powdered sugar on medium-high speed until the mixture is smooth.
Mix the ice cream base and then put it in the froze ice cream maker bowl. Churn according to your machine’s instructions until the ice cream base has become smooth and creamy, with the consistency of soft serve ice cream.
Spread about 1/3 of the ice cream base in a 9 by4 loaf pan. Add in 1/3 of the cream cheese frosting over the ice cream and swirl it in. Lastly, add in 1/3 of the crumbled red velvet cake. Repeat with two more layers until everything is added into the loaf pan.
Wrap the pan with plastic wrap, making sure no air gets in, and freeze until it has become fully solid, a minimum of 6 hours. You can keep it up to one month.