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Red Velvet Cake Ice Cream

Creamy homemade vanilla ice cream with chunks of moist red velvet cake throughout and swirls of cream cheese frosting.
Prep Time15 mins
Cook Time30 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


Ice cream:

  • 1 C whole milk
  • 2 C heavy cream
  • 3/4 C granulated sugar
  • Pinch salt
  • 1 1/2 tsp vanilla
  • 5 large egg yolks
  • 1 C red velvet cake cubes


  • 2 oz cream cheese softened
  • 1 Tbsp unsalted butter softened
  • 1 C powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp heavy cream


  • Add 1 cup heavy cream to a large bowl with a mesh strainer on top.
  • To a small saucepan, add remaining heavy cream, whole milk, granulated sugar, salt and vanilla. Cook over medium heat, stirring to dissolve sugar. When mixture begins to steam, slowly pour 1 cup hot milk mixture into egg yolks, while whisking continuously. Pour egg mixture into saucepan, stir to combine. Continue cooking over medium heat until mixture coats the back of a spoon or spatula.
  • Pour egg mixture through mesh strainer into reserved heavy cream. Stir and cool to room temperature over an ice bath. Cover and chill thoroughly, roughly 4-6 hours.
  • Meanwhile, prepare red velvet cake (or cupcakes) as directed. Chill cake overnight.
  • When ready to proceed, slice 1 cup worth of cake into 1-inch cubes. Place on a baking sheet and freeze for 30 minutes.
  • Churn ice cream according to manufacturer's directions.
  • Meanwhile, prepare frosting. In a medium bowl, beat together ingredients with a hand blender until smooth. Transfer to a piping bag or plastic bag, fit with a round tip.
  • In a freezer safe container, create layers of ice cream, red velvet cake cubes and frosting. Alternate layers and gently swirl if desired. Freeze until firm, at least 4-6 hours or overnight.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel