This ice cream. Y’all! It’s amazing. I don’t really have the right words, but… you’re going to need to make it, and pretty much STAT.
I took the cheesecake ice cream base from this recipe (which was a reader favorite in 2013, by the way!) and mixed in half of a baked red velvet cake. I sprinkled on pecans. I froze it.
And then I decided that I never want to eat anything else for as long as I live.
Serious. Just go ahead and bury me in this ice cream.
I actually made this ice cream because I happened to have an extra red velvet cake just sitting around my kitchen. Not frosted or going to a party or anything. Just a plain, baked red velvet cake that needed to be used.
(What? Is that weird?)
So I threw half of it into the ice cream and made something else with the other half. Now, I hope you all have the good sense to make this ice cream even though it calls for only half of a red velvet cake. I get it– what are you supposed to do with the other half?? Freeze it. Make a trifle. Dunk it in your coffee. Make a double batch of ice cream. Or just save it for the next recipe I’m posting.
Whatever you do, don’t NOT make this ice cream because you’re afraid of having extra cake on hand. It’s totally worth it, I promise.