Joy the Baker

Cream Cheese Red Velvet Cake Ice Cream

by 51 Comments

Cream Cheese Red Velvet Cake Ice Cream

We have a history of doing ridiculous things in the name of ice cream since childhood, right?  There’s no life lesson quite like learning how to both chew gum aaaannd eat ice cream when you order Blue Bubble Gum Ice Cream (a flavor surely sent down from the heavens).  I was also master of ordering a dish of ice cream, clenching my child-fist around my spoon and stirring my ice cream a perfect milkshake consistency.  Knowing when to stop stirring is key and this definitely felt just like cooking to my child-brain.  

Ice cream is fun, with or without bubble gum.  But really, the more playful the better because life is short and days are long and we need treats.  

I put cake in ice cream because it seemed like something I would have literally jumped up and down for 30 years ago.  I jumped up and down having a scoop for lunch in my kitchen… because I’m grown now and ice cream can be breakfast lunch and dinner if I’m feelin’ it (and a belly ache).   

Cream Cheese Red Velvet Cake Ice Cream

I need to let you in on the secrets of this ice cream:

  •  The Red Velvet cake is baked from a boxed cake mix.  Gasp!  I know.  Guess what?  It’s ok… like 100% ok.  Cake mix is fantastic in this recipe because it’s easier (hallelujah) and the oil and sugar in cake mix makes this cake more freezer friendly so it’s not entirely crumbly and dry as it freezes into the ice cream.  
  • The cream cheese ice cream base is a simple combination of fatty and delicious dairy and comes together in a blender without having to cook egg yolks like a traditional ice cream base. 
  • As simple as I’m trying to make this… you’ll still need an actual ice cream maker.  I have this higher end Breville ice cream machine which literally makes dreams come true.  The more wallet friendly ice cream makers, like this work well too.  Just remember to freeze the bowl overnight and after about 30 minutes of churning the ice cream, transfer it to a freezer safe container to freeze.  I find that the freezer bowls only churn effectively for about 30 minutes, longer is just warming torture for the ice cream.  

Cream Cheese Red Velvet Cake Ice Cream

Buy sugar cones at the grocery.  Dig the sprinkles out of the cake decorating drawer.  It’s a party no matter what.  

Nail art (I know… totally random) by:  MAD Nails. 

Cream Cheese Red Velvet Cake Ice Cream

This ice cream recipe is based on this little bit of ice cream genius:  Blueberry Cheesecake Ice Cream.

Photos by: Jon Melendez! 

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Red Velvet Cake Ice Cream

★★★★★

5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes

Ingredients

Scale
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 scant cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon (optional but delicious)
  • 2 cups crumbled red velvet cake (I baked a red velvet cake mix and crumbled half of it)
  • sugar cones, for serving

Instructions

  1. To make the ice cream, combine the cream cheese, milk, cream, sugar, salt, and bourbon (if using), in the bowl of a large food processor fitted with a blade attachment.
  2. Blend on high speed until smooth. Depending on how softened your cream cheese was, there may be a few flecks of cream cheese remaining in the combined mixture. That’s ok!
  3. Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually about 30 to 45 minutes.
  4. After the ice cream is churned, please in a large freezer safe container and quickly stir large and small cake pieces into the ice cream. Cover with plastic wrap and freeze until firmed through, at least 4 hours.
  5. Scoop onto sugar cones and enjoy!

Nutrition

  • Serving Size: 6

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Comments

  3. mwilmink

    This recipe was delicious! I just want to eat that cream-cheese base forever. Also, FYI, it was easy to make without a machine – just whisked the base every 1/2 hr or so for 3-4 hrs until it was a nicely frozen consistency and then folded in the cake and left it overnight.

    Reply

  5. Erika

    Oh man, oh man, this looks a-mazing! I’ve been trying to decide what flavor of ice cream to make next and you’ve just solved my problem!

    Reply

  6. Jennifer Luckenbill

    Thanks for the awesome recipe. I’ve made it twice since you posted it! Mine never came out looking quite like yours… probably because I didn’t measure the cake; I just baked up half a mix, each time. Still amazingly delicious, and it got rave reviews both times!

    Reply

  7. Kasumi

    This recipe is BOMB! So easy (no tempering), so delicious (like, whoa), so……. it’s everything. XOXO

    Reply

  9. Hilary

    I tried out the recipe this week and it’s delicious! But I had a little problem with my larger cake pieces crumbling in the ice cream mixture. Any tips? Did I add the cake pieces too soon?

    Reply

  12. Joey Diana Gates

    My brother and I always stirred our ice cream! We called it making cake batter. Can’t wait to try this. I love making your double chocolate peanut butter ice cream recipe and this promises to be just as yummy-lish!

    Reply

  14. Stephanie | Worth Whisking

    Ha! When I was young, I also used to stir my ice cream until it had a milkshake-like consistency! Is that just a kid thing? :)
    I’m totally in love with this ice cream! I love trying different ice cream flavor combos, and this cream cheese ice cream base mixed with the red velvet cake is heavenly!

    Reply

  16. Suzonne

    Hmmm, I think I see your Southern starting to peek out. :) I’ll definitely make this – which brand of box mix did you end up using?

    Reply

  19. Lisa

    I have a question because you use Kitchen Aid. I have the Kitchen Aid ice cream attachment that is basically the bowl that you freeze that comes with a special paddle. Have you tried using the bowl. I find it to be a bonus for space and yet another reason to use my mixer. Kitchen aid is a featured product it would be nice to see you using all the bonus attachments!

    Reply

    • joythebaker

      hi lisa! you’re right, i’m a KitchenAid fanatic, but I’ve never tried their ice cream attachment bowl since I have that larger machine. I’ll invest in it and use it this summer. thanks for the shout out!

      Reply

  20. Faith from Home Ec @ Home

    This looks amazing. I love Baskin Robbins Red Velvet cake ice cream, but it was a seasonal flavor. I can make this anytime I want and I’m sure it’s even better since homemade is always better. I always got the bubblegum ice cream when I was a kid too:)

    Reply

  25. Kim

    This ice cream looks heavenly! I’m so craving huuuuge scoops right now. This is so pretty and looks delicious. Red velvet is awesome. Combine it with fresh, smooth and tasty icecream and you get the perfect combo! thank you so much for sharing.

    I’m a new blogger and I admire your work so much I was wondering if you could come visit my blog and tell me how you feel about it. Getting advice from such a great blogger as you must me really useful. thanks dear! I love your work and I’ve been following you for years now!

    https://imkimiyo.wordpress.com/2016/05/11/recipe-pistachio-vanilla-and-raspberry-craquelin-cream-puffs-choux-craquants-a-la-pistache-a-la-vanille-et-a-la-framboise/

    Reply

  33. Jen @ Fresh From The...

    Man do I want that ice cream maker. It’s been on my wish list for ages, but the price is just so hefty I would need to make sooo much ice cream to justify it. But this ice cream almost makes it seem worth it to just take the plunge! I hate having to pre-freeze a bowl.

    Reply

    • joythebaker

      you’re right! it is a steep price for the better machine, but i will tell you… it’s a dramatic difference in the ice cream making experience if you do decide to take the plunge.

      Reply

  35. Bhiravi

    I remember that blue bubble gum ice cream! I miss that stuff. Wonder where I can get it. Just yesterday I picked up one of those Nestle ice cream sandwiches, the long rectangular ones with the vanilla ice cream and soft chocolate cookies, in the name of childhood nostalgia.

    I’m definitely making this cream cheese + red velvet cake ice cream, because kid me’s favorite way to enjoy ice cream was with birthday cake, sometimes on the side and sometimes mashed together. I also bought an ice cream maker a few months ago and have had so much fun playing with it, it seems about time for a new flavor!

    Also, awesome nails! I was going to comment asking about them until I saw the link. Unfortunately way outside my radius, but great inspiration!

    Reply

  39. Sharon K

    Years ago, I had leftover birthday cake and ice cream … my husband said that when he was a kid, his grandmother used to crumble leftover cake, brownies, cookies, etc. into ice cream so they never had plain ice cream when they visited. Yes … I crumbled the leftover birthday cake, frosting & all, into store-bought ice cream. YUM!! I can’t wait to try your version with this cream cheese based ice cream!!

    Reply

  41. hannah

    Suppose one wanted to make this vegan. Do you think I could sub coconut milk for both the whipping cream and whole milk?

    Reply

  43. lyndaswitzer

    OMG that looks delicious!!! Will definitely try this out today it’s so hot outside! Love your nails as well Joy!!! :)

    Reply

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