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).
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.
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.
This ice cream recipe is based on this little bit of ice cream genius: Blueberry Cheesecake Ice Cream.
Photos by: Jon Melendez!Print
- 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
- 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.
- 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!
- 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.
- 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.
- Scoop onto sugar cones and enjoy!
- Serving Size: 6