Red Velvet Cake Ice Cream

Remember when I mentioned yesterday that you should save a few of those Red Velvet Cupcakes? Well, now you know why!

Yesterday, I told you about my husband’s love of red velvet cake.  Secretly, I’m convinced that he really just likes the cream cheese frosting. So, knowing what you do now, you can surely understand how excited he was to discover red velvet cake ice cream at a local ice cream shop last summer. He’s been talking about it ever since.

To him, it is the holy grail of ice cream, and he has been searching high and low for it every time we go out for ice cream.  Unfortunately, it doesn’t seem to be a real popular flavor, and it’s only available at one local ice cream shop that we’ve found.  That would be all fine and well, except that we don’t really like said ice cream shop all that much. I won’t go into details, but I prefer to avoid it, if at all possible.

So, to avoid having to go out to the dreaded ice cream parlor every time my hubby wants some red velvet ice cream (at least once a week), I decided that I would take matters into my own hands… Or, perhaps I should say, into my own kitchen.

This ice cream is easy to make (especially if you have some leftover cupcakes on hand!)… It’s based on my standard custard recipe, and I have added cream cheese to give it that extra cream cheese frosting flavor.  The result is a rich and creamy ice cream with all of the flavor of red velvet cake.

My husband has reqeuested that this recipe go straight to the Husband’s Picks page… And, you can be sure that we won’t be visiting that ice cream parlor again any time soon!

Red Velvet Cake Ice Cream
(Makes about 1.5 quarts)

  • 2 cups heavy cream
  • 1 cup milk
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 8 ounce package of cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 red velvet cupcakes (with icing)

Combine the heavy cream and milk in a large sauce pan over medium heat. Bring to a simmer, but do not allow the mixture to boil.

Meanwhile, beat together the egg yolks and sugar until the mixture is light and lemony in color.  Add the cream cheese, and beat until the mixture is smooth. While mixing, gradually add in about 1 cup of the hot cream. This will temper the eggs so that they do not scramble.

Then, add the tempered egg and cream cheese mixture to the sauce pan, and continue to cook, stirring continuously, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and stir in the vanilla extract.

Allow the ice cream base to cool slightly, then cover with plastic wrap (pressing the plastic wrap against the surface of the custard), and refrigerate until cold (at least 2 hours). Freeze in an ice cream maker, according to the manufacturer’s directions.

While the ice cream base is freezing, unwrap the cupcakes, and place them in a large mixing bowl.  Use a fork to smash the cupcakes and mix the crumbs with the icing. Once the ice cream base has frozen (it will be the consistency of soft serve ice cream), transfer it to the mixing bowl, and quickly fold the cupcake crumbs into the ice cream.  Transfer to an airtight container and freeze for a few hours to let it harden to hard serve consistency.

If the ice cream is too hard to scoop, allow it to sit at room temperature for about 10 minutes prior to serving.

53 Responses to Red Velvet Cake Ice Cream

  1. I’ve been lusting after an ice cream maker – and you’ve given me the justification for finally buying it. Looks wonderful. I want a scoop. Or seven.

  2. Oh my geez, this looks amazing! I’m pinning it, just got my first ice cream maker…may try this! Thanks, Jen. Hope you’re recovering well.

  3. perfect! i absolutely love this. the local ice cream and frozen yogurt shops around town have been featuring this red velvet flavor but I doubt they would even come close to this divinity!
    well done!

  4. Posted to Pinterest under Food I Drool Over – Wow – this is beautiful. Definitely worth breaking out my ice cream attachment for it this weekend :)
    Thank you!

  5. What an awesome idea Jen! I’ve never seen red velvet cake ice cream at any of the shops by me so it would have to be a homemade treat. Can’t wait to try it this summer!

  6. This looks insanely delicious! Ben & Jerry’s has a new Red Velvet flavor that is very tasty if you don’t feel like going through all that ice cream-making effort…but next time I have red velvet cupcakes I’m definitely making this with the leftovers!!

  7. Oh wow! Seriously, recipes like this make me not want to be vegan :) Seriously, this looks so amazing! It would probably be hard and fairly expensive to veganize this, but it’s going into my “to have for a very, very special occasion” list :)

  8. Sonic had Red Velvet ice cream sundaes around Valentine’s Day. It was squares of cake, ice cream and whipped cream and delicious! Yours looks equally scrumptuous. Thanks.

  9. This is truly amazing. I haven’t made ice cream in years, but I will be making this during the summer (it’s rainy and cold today!). What a wonderful idea… but then I have to have ‘leftover cupcakes or cake.. doesn’t happen much around here. Will need to hide the cupcakes :-)

    • Amanda – Ha! I used to work at an ice cream parlor, so I’m pretty critical… But, one time their cones were kind of stale and their portion sizes are not very consistent. Plus, it’s expensive. Three strikes, they’re out! :)

    • Hi, Mar – Yes, I did use an ice cream maker to make the ice cream. You could make it without the ice cream maker and simply stir it every few hours as it freezes, but the texture won’t be quite as good.

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