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Red Velvet Cake Batter Ice Cream Recipe
Mix-ins are all the rage for ice creams. Red Velvet Cake Batter Ice Cream Recipe swirls your favorite cake with vanilla no churn ice cream in this simple and delicious dessert.
Course
Dessert, Snack
Cuisine
American/Southern
Keyword
cake, ice cream
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
14
servings
Calories
458
kcal
Author
Paula
Ingredients
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
Nutrition
Calories:
458
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
32
g
|
Saturated Fat:
18
g
|
Cholesterol:
103
mg
|
Sodium:
316
mg
|
Potassium:
258
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
1075
IU
|
Vitamin C:
1
mg
|
Calcium:
171
mg
|
Iron:
1
mg