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Red Velvet Cheesecake Ice Cream

Red Velvet Cheesecake Ice Cream | www.somethingswanky.comRed Velvet Cheesecake Ice Cream | www.somethingswanky.com

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.

Red Velvet Cheesecake Ice Cream | www.somethingswanky.com

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.

Red Velvet Cheesecake Ice Cream

Yield: 8


  • 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


  1. 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.
  2. 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.
  3. Cut the Red Velvet cake in half. Crumble one half into the ice cream batter, leaving large chunks.
  4. 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.
  5. 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.



Don’t miss a bite!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

16 comments on “Red Velvet Cheesecake Ice Cream”

  1. This is an interesting method for the ice cream. I’ve made ice cream with sweet cond milk but with heavy cream. I totally like the idea of using cool whip (so much liter!) but then yours also has the cream cheese & butter, so maybe the heavy cream isn’t that awful after all :) But I still think yours is liter b/c you can use lite cream cheese, too. I love comparing ice cream recipes. Summer is coming :)

  2. pass me a spoon! I wish I had half a cake in my kitchen right now

  3. I have no words. Ok, if I had to pick one, it would be AMAZING.

  4. Um Ashton . . . I can’t even . . .

    No words.

    Seriously . . . I die.

    Want. Need. Must have!!

  5. This is a unique way of making ice cream! I just got an ice cream maker and have been making ice cream about every single day of my life since. I may just have to try this out in there as it looks INCREDIBLE. Cake and ice cream together is the best….but cake IN ice cream? Just yes.

  6. Oooh red velvet cheesecake ice cream!!! Can I come over?

  7. Aaaaand, now I’m in love with you. Again. For the 100th time.

  8. There are many things in life that scare me, but having an extra half a cake laying around just eyeballing’ me isn’t one of them :) This looks amazing Ashton!!

  9. Oh my gosh! Yum!! My boys even eat ice cream for breakfast when I’m not around. They are addicts. This would rock their world!!

  10. I like that you mixed actual chunks of cake in there

  11. 2 questions1) can you make this without the lemon juice? my daughter in law is allergic to citrus. & 2)do you only use 1/2 the cake??

  12. Sign me up, I need this ice cream now!

  13. That looks amazing! Definitely making it soon. And I love that you don’t even need an ice cream maker for this, so it’s totally doable for me!

  14. This looks DIVINE! I have never come accross such a simple Ice Cream base and I will be making this STAT! your website is gorgeous BTW. Drooling over this at work. I plan on making your Brown butter Red velvet Brownies tonight and I am excited!

  15. In which looks incredible! Certainly making it shortly. As well as I like that you just don’t perhaps require a good its polar environment cream manufacturer with this, thus it’s entirely manageable to me!

  16. Oh my goodness gracious, this was so rich and delicious! I made it for my sister-in-law’s birthday, and she just went nuts for it. Thank you so much for sharing this incredible recipe!

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