Red Velvet Ice Cream Cake Recipe

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Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive ice cream cake recipe.

Serves: 12-16 servings


Cheesecake Ice Cream

4 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

2 cups heavy whipping cream


2¼ cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon salt

½ cup butter, at room temperature

1½ cups sugar

2 large eggs

1 cup buttermilk

3 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 teaspoon baking soda


2 cups heavy whipping cream

½ cup powdered sugar


Make the ice cream

  1. In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.
  2. Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6 hours.

Make the cake layers

  1. Visit Red Velvet Ice Cream Cake @ for full instructions.

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