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
- 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!
Nutrition
- Serving Size: 6
