Red Velvet Cake Batter Ice Cream Recipe
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Red Velvet Cake Batter Ice Cream Recipe – your favorite red velvet cake is swirled with no-churn vanilla ice cream in this dessert recipe. This is the best and most creamy homemade red velvet ice cream with chunks of red velvet cake crumbs.
This ice cream is a delicious and stunning dessert for your next party.
What if you could eat a slice of red velvet cake and a scoop of ice cream all at once? With red velvet cake batter ice cream, you can! This sweet and creamy ice cream flavor blends the indulgent taste of red velvet cake with the classic treat of ice cream. Perfect for summer days, red velvet cake batter ice cream will have you dreaming of birthdays and all things special occasions!
Because I’m a Red Velvet fan, I decided to try making a Red Velvet Ice Cream. I made this recipe last year and it was very popular. Actually, it was the most popular post on callmepmc.com and has almost 200K pins. (yay!) With good reason, it’s super easy to make and super tasty.
I tweaked the recipe and this ice cream is even better than my original inspiration.
Red Velvet Cake Batter Ice Cream Recipe
I make the Red Velvet Cake for this recipe with a cake mix. If you prefer making it from scratch, knock yourself out. It’ll be fantastic.
I made the whipping cream from scratch using heavy cream. Whipped cream dresses up and makes every dessert better. It’s so worth the few minutes it takes to make it from scratch. You can substitute frozen whipped cream if you want.
This ice cream recipe is sweet and definitely a treat. Make it for your sweetie for Valentine’s Day. They beautiful red color makes it the perfect Valentine’s Day dessert.
Need more ice cream?
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Red Velvet Cake Batter Ice Cream Recipe
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Save To Your Recipe BoxIngredients
- 1 box Red Velvet Cake mix prepared according to package directions
- 14 ounces sweetened condensed milk
- 4 cups heavy whipping cream
Instructions
- Make cake according to package directions. Cool.
- In the bowl of a stand mixer add heavy whipping cream. Beat with a whisk attachment until fluffy and 'stiff peak' stage.
- Break or cut the cake into cubes.
- Fold sweetened condensed milk into whipped cream, carefully.
- Fold in cake cubes.
- Seal in an airtight bowl and freeze until solid, depending on your freezer from 2 to 4 hours.
Notes
- I did not add sugar to the heavy whipping cream. There is enough sweetness in the sweetened condensed milk.
- You can use your favorite Red Velvet Cake recipe, if you prefer to make the cake from scratch.
- You can substitute 16 ounces frozen cool whip for the Whipped Cream if you prefer
I cannot rate the recipe, as I have not tried it, but I have, for years, prepared my own homemade (churned) ice cream using 2/3 cup of vanilla or white cake mix to keep it soft in the freezer. (I was under the impression that this was a trick originated by Cold Stone Creamery.) The idea of using red velvet mix in place of the white had never occurred to me, but now I’m eager to test drive a batch using that flavor.
Please let me know what you think after you make it. ☺