Homemade Red Velvet Cake Ice Cream
Decadent Red Velvet Cake Ice Cream combines creamy, tangy cream cheese with rich cream and sweet red velvet cake crumbs, creating a luscious homemade dessert perfect for any occasion.
Equipment
- 1 large food processor
- 1 Ice Cream Maker
- 1 large freezer-safe container
- 1 Spatula
- Measuring cups and spoons
Ingredients
- 1 8-ounce package cream cheese, at room temperature
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 scant cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon bourbon optional
- 2 cups crumbled red velvet cake
- Sugar cones for serving
Instructions
- Prepare the Creamy Base: Begin by ensuring your cream cheese is at room temperature—this is crucial for achieving a smooth, lump-free ice cream base. In a large food processor fitted with a blade attachment, combine the cream cheese, whole milk, heavy whipping cream, granulated sugar, and salt. If you’d like a subtle depth of flavor, add the optional bourbon at this stage. Blend everything on high speed for 2–3 minutes, until the mixture is silky and uniform.A few tiny flecks of cream cheese may remain, which is perfectly fine—they will add character and texture to the final ice cream.
- Chill and Prepare the Ice Cream Maker: While the base is blending, ensure your ice cream maker is properly prepared.Most machines require the bowl to be pre-frozen for at least 12–24 hours. Having a cold bowl ensures that your ice cream churns quickly and develops a creamy, smooth texture without forming large ice crystals.
- Churn the Ice Cream: Pour the blended cream mixture into the ice cream maker. Turn the machine on and allow it to churn for 30–45 minutes, or until the consistency resembles soft-serve ice cream. During churning, the mixture will aerate, creating a light and creamy texture. Resist the temptation to add cake pieces now—they need to be folded in later to maintain their shape and texture.
- Fold in Red Velvet Cake Crumbles: Once the ice cream reaches a soft-serve consistency, transfer it carefully to a large, freezer-safe container. Using a spatula, gently fold in the crumbled red velvet cake.Take care to distribute both large and small pieces evenly throughout the ice cream, ensuring each scoop delivers a satisfying bite of cake and creamy base.
- Freeze Until Firm: Cover the container tightly with plastic wrap or an airtight lid. Place it in the freezer and allow the ice cream to set for at least 4 hours, or until it becomes firm enough to scoop. This step ensures the ice cream develops the proper texture and flavor balance, with the cake pieces fully integrated yet still distinct.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer about 5 minutes beforehand to soften slightly for easier scooping. Scoop generous portions onto sugar cones, and enjoy the rich, creamy texture paired with bursts of tender red velvet cake in every bite.This dessert is perfect for summer afternoons, special celebrations, or whenever you crave a homemade indulgence.
Notes
- Use full-fat cream and whole milk for a rich, creamy texture; low-fat substitutes may yield icy results.
- Ensure cream cheese is fully softened to prevent lumps and achieve a smooth base.
- The bourbon is optional but adds a subtle depth of flavor—feel free to omit for a kid-friendly version.
- Gently fold in red velvet crumbs; overmixing can break them down too much and affect texture.
- Serve slightly softened for easier scooping and a more indulgent mouthfeel.
- Store ice cream in an airtight container to prevent freezer burn and maintain freshness.