Red Velvet Ice Cream
This Red Velvet Ice Cream is a creamy, dreamy twist on a classic dessert. Rich cream cheese and cake cubes make it irresistibly delightful!
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Ice cream maker
- Spatula
- Freezer-safe container
Ingredients
- 4 ounces cream cheese light or regular, softened to room temperature
- 1 can sweetened condensed milk 4.5-ounce can, regular or fat-free
- a pinch salt
- 1 pint heavy cream well chilled
- 2 teaspoons vanilla extract
- 2-3 cups red velvet cake cubes about half of an 8-9 inch round layer or about 4-6 cupcakes, with or without frosting
Instructions
Step 1: Prepare the Base
- In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk. Use a whisk or an electric mixer to blend them together until smooth and creamy.
Step 2: Add Flavor
- Stir in a pinch of salt and the vanilla extract to the cream cheese mixture to enhance and balance the sweetness.
Step 3: Whip the Cream
- In another bowl, pour the well-chilled heavy cream. Using a whisk or an electric mixer, whip the cream until stiff peaks form.
Step 4: Fold Together
- Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the lightness of the whipped cream until smooth and well combined.
Step 5: Add Cake Cubes
- Fold in the red velvet cake cubes gently until evenly distributed throughout the ice cream base.
Step 6: Churn the Ice Cream
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Step 7: Freeze
- Transfer the churned ice cream to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4-6 hours until firm.
Notes
- Ensure cream cheese is at room temperature for a smooth mixture without lumps.
- Add a tablespoon of cocoa powder for a stronger chocolate flavor.
- Store in a tightly sealed container for up to 2 weeks; let sit 5-10 minutes before serving for easier scooping.