Description
This Red Velvet Ice Cream recipe combines the tanginess of cream cheese and sour cream with the sweetness of red velvet cake crumbs, creating a decadent frozen dessert perfect for any occasion.
Ingredients
Units
Scale
Base Ingredients
-
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 cup half-and-half
- 2/3 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups plain or already iced red velvet cake crumbs
Instructions
- Prepare the ice cream mixture: Cut the cream cheese into small pieces and place them in a food processor fitted with the metal blade. Add the sour cream, half-and-half, sugar, salt, and vanilla extract. Purée the mixture until it is smooth. Chill the mixture for at least 8 hours or until it reaches a cold temperature of about 40 degrees Fahrenheit.
- Churn the ice cream: When you’re ready to make the ice cream, churn the cold mixture in your ice cream maker following the manufacturer’s instructions.
- Add the red velvet cake crumbs: While the ice cream is churning, place the red velvet cake crumbs in the container you plan to use for storing the ice cream. Once the ice cream is finished churning, add it to the container with the cake crumbs. Quickly and gently fold the cake crumbs into the ice cream until evenly distributed.
- Freeze the ice cream: Store the folded mixture in the freezer until it is firm, which should take at least 3 hours. Serve once fully set and enjoy!
Notes
- Source: Adapted from Brown Eyed Baker, originally adapted from The Perfect Scoop
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
