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Red Velvet Ice Cream Cake Recipe

Red Velvet Ice Cream Cake Recipe

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12-16 servings 1x


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



Cheesecake Ice Cream

  • 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


Make the ice cream

  1. In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.
  2. Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6 hours.

Make the cake layers

  1. Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. Preheat the oven to 350ºF.
  2. In a bowl, whisk together the flour, cocoa powder and salt.
  3. In another bowl, or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition. Add in 1/3 of the flour mixture, followed by half of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until combined after each addition. Mix in the red food coloring and the vanilla.
  4. In a small bowl, combine the vinegar and the baking soda. (The mixture will bubble up.) Fold into the cake batter.
  5. Divide the batter evenly between the 3 pans. Bake until the cakes spring back when lightly touched, about 20 minutes. Let the cakes cool for 10 minutes in the pans, then turn out onto a cooling rack to cool completely.

Make the frosting

  1. In a large bowl, beat the cream until it has soft peaks. Slowly add the powdered sugar and continue to beat until it has stiff peaks.

To assemble the cake

  1. If needed, level the cake layers. Place one cake layer on a cake stand or cake plate. Remove the plastic wrap from the ice cream layers and place one layer on top of the cake. Add another cake layer, followed by the second ice cream layer, then add the last cake layer to the top. Frost the cake with the whipped cream. Decorate, if desired. Freeze the cake until ready to serve.