Red Velvet Ice Cream

Exclusive Summer Yummy Red Velvet Ice cream


This red velvet ice cream is created with a cheesecake ice cream base to represent the cream cheese icing component of red velvet cake, and is mixed with the crumbs of some leftover red velvet cake. This is perfect solution if you have too much cake or too many cupcakes but hate to throw food away. You can use plain cake or cupcakes, or, if they are already iced with cream cheese frosting, you can leave that on and just mash them up into crumbs. My feeling is that one can never get enough of cream cheese frosting!

Ingredients

  • 8 ounces (226.8 g) cream cheese
  • 1 cup (230 ml) sour cream
  • ½ cup (118.29 ml) half-and-half
  • ⅔ cup (133.33 g) granulated sugar
  • Pinch of salt
  • 2 cups (240 g) of red velvet cake crumbs

Instructions 

 
  • Cut the cream cheese into small pieces and place in a food processor or blender. Add the sour cream, half-and-half, sugar, and salt; purée until smooth. Chill the mixture for at least 8 hours in the refrigerator.
  • When you’re ready to make the ice cream, churn it in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, place the cake crumbs in a large bowl or in the container you are going to use to store the ice cream. Once the ice cream is finished churning, add it to the cake crumbs and quickly fold the red velvet cake crumbs into the ice cream. Place the container in the freezer for at least a few hours to allow the ice cream to harden.
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