Can I make this without an ice cream maker?

You can! Pour the well-chilled base into a metal pan, freeze, and stir every 30 minutes for a few hours to break up ice crystals. Right before the final freeze, fold in your cake crumbs. The result is a bit denser than churned ice cream, but still heavenly.

Is it okay to use store-bought red velvet cake?

Absolutely—this is one of the best uses for leftover or even slightly stale red velvet cake. Just make sure to crumble it into small, soft chunks for the best texture.

Can I use low-fat or dairy-free substitutes?

For a lighter version, you can swap in Greek yogurt for some of the sour cream, or use low-fat cream cheese. Dairy-free alternatives work, but the ice cream will slightly change in texture and may freeze a bit harder. Full-fat ingredients give the creamiest results.

Why does my ice cream get icy?

Usually, ice crystals form if the base wasn’t cold enough before churning, or if the container isn’t airtight. Keep your mixture super chilled, freeze it promptly, and always store tightly covered.

Red Velvet Ice Cream Recipe

Description

This Red Velvet Ice Cream is a rich, creamy frozen dessert that combines the tangy flavor of cream cheese and sour cream with the decadent taste of red velvet cake crumbs. Perfect for special occasions or whenever you want an indulgent treat, this easy no-cook recipe promises a luscious, velvety texture with bursts of moist cake in every bite.

Ingredients

Units Scale

Dairy 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 Ice Cream Base: Cut the cream cheese into small pieces and place them in a food processor fitted with the metal blade. Add the sour cream, half-and-half, granulated sugar, pinch of salt, and vanilla extract. Purée the mixture until it is completely smooth and creamy.
Chill the Mixture: Transfer the puréed mixture to a bowl, cover, and chill in the refrigerator for at least 8 hours, or until very cold (about 40°F/4°C).
Churn the Ice Cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, until the ice cream is thick and has a soft-serve consistency.
Prepare the Cake Crumbs: While the ice cream is churning, place 2 cups of plain or iced red velvet cake crumbs evenly in the bottom of the container you plan to use for storing the finished ice cream.
Fold in Cake Crumbs: When churning is complete, transfer the soft ice cream into the container with cake crumbs. Quickly but gently fold the ice cream and crumbs together to distribute them evenly without overmixing.
Freeze Until Firm: Cover the container and freeze the ice cream for at least 3 hours, until firm. Scoop and serve chilled for best texture and flavor.

Notes

Ensure your base mixture is thoroughly chilled for the creamiest texture.
Leftover red velvet cake or cupcakes work perfectly for the crumbs.
Do not overmix the cake crumbs to maintain their texture inside the ice cream.
The ice cream can be stored for up to 1 month in an airtight container in the freezer.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 21g
Sodium: 160mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 4g
Cholesterol: 65mg