Red Velvet Cheesecake Ice Cream
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.
- 15.25 oz Red Velvet cake mix
- Eggs and Oil per instructions on cake mix box
- 14.5 oz can sweetened condensed milk
- 8 oz. Cool Whip (lite, free, sugar free is okay too)
- 8 oz cream cheese, softened*
- 1/4 cup butter, softened*
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- optional: crushed pecans
- Mix and bake the Red Velvet cake according to the directions on the box. You can bake it in any size pan(s), it doesn't matter. Let cool completely.
- In a large bowl, use an electric hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, butter, lemon juice, and vanilla until smooth.
- Cut the Red Velvet cake in half. Crumble one half into the ice cream batter, leaving large chunks.
- Gently fold the cake pieces into the ice cream batter. Pour ice cream batter into a seal-able, freezer safe container. Sprinkle with the crushed pecans.
- Seal and freeze overnight. Serve frozen.
*I've cheated before and not softened my butter and cream cheese. It does leave chunks in the batter, but once the cake is mixed in and everything is frozen, the chunks aren't noticeable.
*Feel free to use less cake. With the amount I used, there is nearly a 1:1 ratio of ice cream batter to cake, and it is quite a lot. While I LOVE it that way, feel free to use less or add more depending on your personal preference.