Red Velvet Cake Ice Cream
After making Red Velvet Cupcakes with Cream Cheese Frosting I had so many leftover cupcakes I decided to crumble up a few in a plastic bag and put the leftovers in the freezer for this Red Velvet Cake Ice Cream! For this recipe, I mingled the frozen cake pieces and cream cheese frosting with a luscious and creamy ice cream batter.
After the ice cream batter was done churning in my ice cream maker, I layered half the batter into a freezable container and a sprinkled half of the cake crumbs on top. Next, I added the remaining batter on top and evened it out. I added the rest of the crumbles and froze the ice cream. Once done freezing I added even more cake pieces to the top, so make sure to save at least 3 cupcakes!
I’ve always struggled to find the perfect container to store homemade ice cream in. This time around, I used an 8×8 pan with a lid usually used for brownies and bars. It worked really great. It fit perfectly into the freezer and I was able to stack other things on top of it since the pan is only 2 inches thin.
Red Velvet Cake Ice Cream
Make sure your cake is prepared and the crumbles are frozen before beginning this recipe. I would also suggest measuring out your ingredients before you begin because this is one of those recipes where you will want to pay very close attention to the heat and you'll need to stand close to continuously stir the mixture. Don't walk away mid way to grab something you forgot!
Ingredients
- 3 red velvet cupcakes, crumbled into pieces and divided
- 2 eggs
- 2 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 1/2 cups milk
Instructions
- Prepare your cupcakes using a Red Velvet Cake recipe. Crumble and freeze about 3 cupcakes.
- Combine eggs, yolks and sugar in a medium sized mixing bowl.
- Heat milk and cream in a medium saucepan on low; do not let boil, just “scorch” it while stirring until it is near-boiling.
- Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while whisking continuously.
- Pour the egg and milk mixture into the remaining milk and cream, continue to beat.
- Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a wooden spoon.
- Be very cautious -- you don't want to cook the eggs!
- Pour mixture into a bowl and cover.
- Chill until completely cool.
- Once cooled, pour mixture into frozen ice cream maker and follow your machine’s directions for churning.
- Once churning is complete; layer the semi frozen ice cream batter, 1 cup cake pieces and leftover frosting from 3 cupcakes in an airtight container.
- Store in the freezer until frozen.
- Reserve leftover cupcake crumbles in the freezer for scooped ice cream topping.
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Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving: Calories: 401Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 188mgSodium: 142mgCarbohydrates: 26gFiber: 0gSugar: 21gProtein: 7g
Nutrition information isn’t always accurate. You may want to spot check this information.
i would love to try this. this is how red velvet cake ice cream should be. whenever you see it, it’s always just red ice cream with like marshmallow frosting throughout or something like that. this is what i want!
I know! I refuse to buy them, even though it’s tempting sometimes because hey, buying ice cream is easier than making your own but they just aren’t the way I want to eat red velvet in ice cream form.
Another blogger stores her ice cream in a loaf pan and said it worked great – I need to try doing that, especially because my freezer space is definitely limited. This looks great!
I did that once. I lined it with parchment paper. It looks nice for photos, that’s for sure! My loaf pan doesn’t have a lid so it was awkward to store in the freezer since I couldn’t put anything on top of it once I covered it with plastic wrap or foil. Thanks for stopping by! š
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