Posted: 10/08/2014

Red Velvet Ice Cream Cake Recipe

Name: Red Velvet Ice Cream Cake Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12-16 servings
Ingredients: 4 oz cream cheese, softened; 1 can (14 oz) sweetened condensed milk; 2 cups heavy whipping cream; 2 1/4 cups all-purpose flour; 2 tablespoons cocoa powder; 1 teaspoon salt; 1/2 cup butter, at room temperature; 1 1/2 cups sugar; 2 large eggs; 1 cup buttermilk; 3 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon distilled white vinegar; 1 teaspoon baking soda; 2 cups heavy whipping cream; 1/2 cup powdered sugar

Total Time: 50 minutes ★★★★★ 4 Reviews Jump to Recipe

Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive ice cream cake recipe.

You had to see this one coming. 🙂

I have become a bit obsessed with ice cream cakes over the past year. It started with the Root Beer Float Ice Cream Cake, and then there was the Strawberry Milkshake Ice Cream Cake, and of course – I had to make an ice cream cake recipe with a red velvet twist.

And I wish I would have made this one sooner, because it very well just may be my favorite!

It’s pretty simple, although it looks quite impressive. 3 layers of my favorite red velvet cake recipe, with 2 layers of homemade cheesecake ice cream sandwiched between the layers. My ice cream maker recently went to broken appliance heaven, so I just bought a new one, but at the last minute, I decided to keep this simple and make a no-churn ice cream for the layers. So even if you don’t have an ice cream maker you can pull this one off!! (Although I was thinking that it would be delicious with layers of the Cheesecake and Red Velvet Cake Ice Cream from my book – page 97. I’ve got to try that next time!)

This is a great ice cream cake recipe to have on hand for birthdays, or even any of the holidays coming up. I know that my daughter is a die hard strawberry fan and loved the Strawberry Milkshake Ice Cream Cake, but I think I’d choose this one for my birthday!

Ice cream cakes will freeze pretty solid after they have been in the freezer for a few hours, so make sure you take it out about 30 minutes before you are ready to serve it to let it soften up just a little bit. Use a sharp knife that you run under hot water for easier slicing. And if you aren’t going to eat it right away, make sure and cover it while it’s in the freezer. I have a cake carrier that works well and keeps the cake covered.

And make sure to enter below to win a copy of The Red Velvet Lover’s Cookbook for more than 50 other red velvet recipes!

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