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red velvet cake ice cream

The Best Red Velvet Cake Ice Cream Recipe (No Churn)

Indulge in the rich, velvety goodness of red velvet cake ice cream with this easy no-churn recipe! Made without an ice cream machine, this dessert combines a creamy ice cream base with chunks of red velvet cake and a luscious cream cheese swirl. The beautiful red color and smooth texture make it perfect for special occasions like Christmas, or Valentine Day, or a decadent treat anytime. Simply whip the heavy cream, fold in condensed milk, and layer it with cake crumbs and cream cheese mixture. Freeze until firm, and enjoy a scoop of homemade bliss. A vegan option is included for everyone to enjoy!
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 350 kcal

Equipment

  • Large bowl
  • Electric Mixer
  • Loaf pan
  • Plastic wrap
  • Airtight container for storage

Ingredients
  

  • 2 cups heavy cream chilled
  • 1 can 14 oz sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 cup red velvet cake crumbs or leftover red velvet cupcakes
  • 4 oz cream cheese softened to room temperature
  • ½ cup powdered sugar
  • Red food coloring optional for that dark red color

Instructions
 

Make the Cream Cheese Mixture

  • In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer on medium speed until smooth. Set aside. This will be your cream cheese icing swirl, reminiscent of traditional cream cheese frosting.

Whip the Heavy Cream

  • In another large bowl, whip the heavy cream until it forms stiff peaks. This is the base of your ice cream, creating that light, airy texture. If you’re using vanilla bean paste, add it now for an extra layer of flavor.

Fold in the Condensed Milk

  • Gently fold the sweetened condensed milk into the whipped cream, being careful not to deflate the mixture. This is your ice cream base, ready to be transformed into the ultimate red velvet cake ice cream.

Add the Red Velvet Crumbs

  • Stir in the red velvet cake crumbs or cake pieces. For added color, mix in a little bit of red food coloring for that red ice cream hue.

Layer and Swirl

  • Pour half of the ice cream mixture into a loaf pan. Dollop spoonfuls of the cream cheese mixture on top and use the back of a wooden spoon to swirl it throughout. Repeat with the remaining ice cream mixture and cream cheese swirl, creating gorgeous layers of flavor.

Freeze Until Firm

  • Cover the loaf pan with plastic wrap or aluminum foil, and place it in the freezer for at least 6 hours or until firm.

Notes

Vegan Ingredient Swaps
  • Heavy cream: Use full-fat coconut cream.
  • Sweetened condensed milk: Swap for coconut condensed milk.
  • Cream cheese: Use vegan cream cheese.
Follow the same steps as above, and you’ll have a dairy-free version that’s just as creamy and delicious.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 70mgSodium: 150mgSugar: 35g
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