Red Velvet Cake Ice Cream

by Kate on February 8, 2016

Red Velvet Cake Ice Cream -

Ice cream is by far, my very favorite sweet treat and this Red Velvet Cake Ice Cream is a scrumptious addition to the Babbles ice cream arsenal. Smooth, creamy sweet cream cheese ice cream is churned with moist, cocoa-y red velvet cake cubes. If you love red velvet cake as much as I do, this decadent ice cream recipe has your name written all over it. It’s perfect for your sweetie on Valentine’s Day too!

This red velvet cake ice cream is also significant because it’s representative of a turning point here on Food Babbles. I always talk a lot about striking a healthy balance but I’ve noticed around here I’m not necessarily reflecting that balance here. Sure, I have a handful of healthy recipes that pop up now and then but the decadence far outweighs the the nutritious recipes. I want to reflect more of that healthy balance I like to talk about so much.

Red Velvet Cake Ice Cream - FoodBabbles.comSo what does that mean for Food Babbles? That means that you’ll begin to notice I’ll be using healthier grains or no grains at all in my baked goods. Refined sugars are getting the boot, for the most part. Perhaps there will be an occasion when good ol’ granulated sugar will make an appearance but it will be far less. That’s not to say that if you don’t like coconut sugar or honey that you can’t exchange those items for white sugar when you make them, if that’s your preference. I plan to have the healthier recipes begin to outweigh the decadence around here. Does that mean that you’ll never get to see another bowl of creamy ice cream or a ganache covered cake? No, of course not! It just means that you might not see those things quite as often and that Food Babbles will start to have more balance, 50/50 is the hope.

I want Food Babbles to be more reflective of how I eat in real life, how my family eats. I want to be able to make baked goods that are still a treat without having unhealthy ingredients that do nothing for our bodies. So I hope you’ll still come along on this ride with me. I promise you, I’ll still be making amazing, indulgent foods that are just a little bit healthier for us all. But for now, let’s all indulge in a big bowl of this creamy, indulgent Red Velvet Cake Ice Cream, shall we?

Red Velvet Cake Ice Cream -



Hungry For More? Here Are More Red Velvet Recipes You’ll Love!

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Red Velvet Cake Ice Cream

Red Velvet Cake Ice Cream

Smooth, creamy sweet cream cheese ice cream churned with red velvet cubes. Perfect for your sweetie on Valentine's Day or any day!


    For Cake:
  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 cup natural unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 3/4 tablespoon water
  • 8 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat buttermilk
  • For Ice Cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch of salt
  • 4 large egg yolks
  • 3/4 cup cream cheese, room temperature


    Make Cake:
  1. Heat the oven to 350°F. Spray 1 (9-inch) round cake pan with baking spray containing flour; set aside.
  2. Sift the measured flour, salt, baking powder, and baking soda together; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside.
  3. In bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar, beat on medium speed and scrape down the sides of the bowl as necessary, until the mixture has light and fluffy, about 2 minutes. Add the eggs and vanilla. Beat again. Scrape down the sides of the bowl. Add the red cocoa mixture and mix until evenly incorporated.
  4. On low speed, add half the flour mixture then half the buttermilk, repeat with remaining flour and buttermilk, beat again just until incorporated.
  5. Spread into prepared cake pan. Bake in preheated oven until a cake tester inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cake cool in the pan on a rack for 15 minutes. Slide a butter knife around the edge of the pan to loosen then invert the cakes onto the rack to cool completely.
  6. Make Ice Cream:
  7. Fill a large bowl with ice. Place a medium bowl on top of the ice and set a fine mesh sieve on top of the medium bowl. Pour 1 cup heavy cream into the medium bowl. Set aside.
  8. In a medium sauce pan, stir together remaining 1 cup heavy cream, whole milk, granulated sugar and salt. Bring just to a boil over medium heat then remove from heat.
  9. In a small bowl, whisk together egg yolks. Slowly pour in warm cream mixture into the yolks, whisking constantly until half the cream has been incorporated. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Return to stove over medium heat. Add cream cheese. Stir until cheese has melted and is fully incorporated. Continue cooking, stirring constantly with a rubber spatula until mixture has thickened and coats the back of the spatula.
  10. Pour custard base through fine mesh sieve and into medium bowl. Stir over ice bath until completely cooled. Cover and refrigerate overnight.
  11. Putting It All Together:
  12. Churn ice cream in an ice cream maker according to manufacturer's instructions.
  13. While ice cream churns, cut the red velvet cake into cubes.
  14. When done churning, place 1/2 of the ice cream into the bottom of a freezer-safe container. Top with cubes of red velvet cake. Top with remaining ice cream and place more red velvet cubes on top. You will have some cake left over. Freeze ice cream until firm. Serve.

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