A sweet, creamy and rich red velvet ice cream made with cream cheese and red velvet cake and no ice cream machine. My favorite Valentine’s Day dessert.
Red Velvet Ice Cream Recipe
I love no-churn ice cream recipes. To be honest with you, I never liked to make churned ice cream, just because I consider it complicated and not simple enough for me.
I couldn't resist sharing the best, quickest, simplest, yet the most delicious Red Velvet Ice Cream recipe with you.
Seriously, this ice cream recipe is to die for. It is easy, fun, delicious and looks elegant. It is more like a red velvet cake folded in cream cheese ice cream, SO GOOD!
I used one Red Velvet Mug Cake in this recipe; however, if you don't want to make this easy mug cake at home, you may use 2-3 store-bought red velvet muffins.
For the cream cheese ice cream, I used the perfect combination of cream cheese, condensed milk and heavy cream, and I am so proud of how it turned out.
With the crumbles of the cake and the frosty ice cream, this dessert is really one of a kind in its own unique way.
I don't like to add food colouring to my ice cream; I already added it to the cake, and that's enough for me.
In fact the food colouring has nothing to do with the flavour and is only essentially there to make the red velvet items look more appealing and live up to their name 'red'.
Yes, most red velvet items have added colouring, but it's not necessary to the taste.
- Cream cheese: I used Philadelphia cream cheese.
- Condensed milk: I prefer the sweetened one.
- Heavy cream: Very essential to this recipe.
- Vanilla bean paste: For that rich vanilla flavour.
- Baked red velvet cake: Homemade or store-bought; both works fine. I used this one mug cake Red Velvet Mug Cake recipe.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- If you don't have vanilla bean paste at hand, you can substitute it for vanilla extract.
- You can experiment by adding your choice of nuts, dried fruit or whatever it may be you enjoy.
- If you like your ice cream pigmented and full of colour, don’t be shy to add some red food colouring to the recipe. If so, I recommend using gel food coloring as it gives a good result.
How To Make Homemade Red Velvet Ice Cream?
One: In a mixing bowl, beat cream cheese until fluffy.
Two: Add the heavy cream and vanilla bean paste and beat until stiff peaks form.
Three: Fold in condensed milk, and keep mixing until all the ingredients are thoroughly combined
Four: Add in the crumbled red velvet cake but don't forget to save some for the topping! Transfer the mixture to a container
Five: Sprinkle some crumbled cake on top. Freeze for 3-4 hours or until the mixture solidifies.
Voila! Your Red Velvet Ice Cream is ready without a machine; no churning, no hassle. So easy.
- The coarser or firmer the red velvet cake, the more comprehensive the range of the texture of ice cream you'll experience once it's made. This is how you can make use of some stale red velvet cake or bake some boxed red velvet cake premix. It's really your choice.
- I recommend chilling the container before putting the ice cream in; this will help the ice cream to freeze faster.
- Make sure to whip the heavy cream until stiff peaks form, but be careful not to over-whip it, or it will turn to butter.
Although you are already adding red velvet cake at the very end, there are also a bunch of other things that you can try.
For example, you can sprinkles, chocolate chips, blueberries, or any other frozen fruit. You can also drizzle with chocolate or caramel sauce.
How To Store
Usually, this ice cream retains its consistency for a good week before it may get too icy. That's why, if you'd like to store it for longer, I recommend you scoop it out in an airtight container.
You can also add a layer of plastic wrap to really secure the ice cream from getting too icy. This way, you'll be able to store the ice cream for a good 3 months, if you really need to.
Red-velvet is a flavour with a mild cocoa essence (like light chocolate) and is creamy with some buttermilk or cream cheese. Even more important than what red velvet cakes, pastries, ice creams, and confectionary items are made of; is their texture.
As the name suggests, the texture of these cakes is always velvety soft, airy, light and digestible. Many people don't like the red velvet flavour, as its delicacy can only be mastered as a whole recipe, especially when it comes to cakes.
More Ice Cream Recipes
- Homemade No-Churn Chocolate Ice Cream
- 4 Ingredients Biscoff Ice Cream
- Honeycomb Ice Cream
- Chocolate Marshmallow Ice Cream
- Paletas de Tamarindo (Tamarind Popsicle)
- Easy Melon Ice Cream
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Homemade Red Velvet Ice Cream
- 226 g cream cheese , softened
- 400 g sweetened condensed milk
- 3 cups heavy cream , chilled
- 1 teaspoon vanilla bean paste
- 1 baked red velvet mug cake , crumbled
- In a mixing bowl, beat cream cheese until fluffy.226 g cream cheese
- Add the heavy cream and vanilla bean paste and beat until stiff peaks form.3 cups heavy cream, 1 teaspoon vanilla bean paste
- Fold in condensed milk, mix until combined, mix in the crumbled red velvet cake (save some for topping).400 g sweetened condensed milk
- Transfer the mixture to a container, sprinkle some crumbled cake on top.1 baked red velvet mug cake
- Freeze for 3-4 hours or until solid.