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Red Velvet Cake Ice Cream

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


  • 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


  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!


  • Serving Size: 6