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Scoop Of Vibrant Red Velvet Cake Ice Cream With Visible Cake Chunks In A White Bowl

Red Velvet Cake Ice Cream

Experience the perfect blend of creamy ice cream and decadent red velvet cake with this no-churn recipe that brings the best of both worlds together.
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Prep Time 20 minutes
Cook Time 4 hours
Freezing Time 4 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 310 kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Freezer

Ingredients
  

  • 8 oz Cream Cheese Adds tanginess
  • 14 oz can Sweetened Condensed Milk Provides sweetness and creaminess
  • 3 tbsp Cocoa Powder Use Dutch-processed for depth
  • 2 cups Red Velvet Cake Crumbled into small pieces

Instructions
 

  • Whip the heavy cream to stiff peaks.
  • Blend cream cheese and condensed milk until smooth.
  • Fold in cocoa powder and vanilla extract for flavor depth.
  • Gently fold in the crumbled red velvet cake, careful not to overmix.
  • Layer the ice cream mixture and cake crumbs in a container, adding a few swirls of cream cheese frosting.
  • Cover with parchment paper and freeze for at least 4 hours.

Notes

Feel free to swap out cake flavors or add extra swirls for a customized touch.
Keyword Ice Cream, Red Velvet