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Red Velvet Ice Cream

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Adjust Servings:
8 oz cream cheese
½ cup half-and-half
1 cup sour cream
2/3 cup granulated sugar
A small pinch of salt
2 cups crumbled red velvet cake

Nutritional information

516.35 g
63.89 g
99.03 g
3616 mg
290 mg

Red Velvet Ice Cream

  • Veg
  • 8 hrs
  • Serves 4
  • Medium



When we think about pretty food, one of the first things that comes to our minds is red velvet. Cute little red velvet muffins with decadent frosting, beautiful red velvet cakes, and pancakes with cream cheese toppings, all of these are perfect instances of pretty and delicious treats. So how about adding a twist to the familiar red velvet flavor and making it into ice cream? Red velvet ice cream is a dessert that looks attractive and tastes mind blowing as well. Serve it up as a part of your Valentine’s Day menu, and you will make your partner happy!

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How to make Red Velvet Ice cream

  1. Cut the cream cheese into small pieces.
  2. Add the cream cheese, sour cream, half-and-half, salt and sugar in a blender.
    1. Blend all the ingredients to form a smooth mixture.
    2. Make sure that the mixture is not runny and has a thick consistency.
    3. Chill the mixture and overnight or for at least eight hours in the fridge.
  3. Place the mixture in an ice cream churner and churn it using the manufacturer’s instructions.
  4. Place the red velvet cake crumbs in the container designated to hold the ice cream while the ice cream is churning away.
  5. Carefully fold the ice cream in with the crumbs so that they are nicely integrated into the ice cream.
  6. Place the ice cream into the refrigerator and allow it to set for a few more hours (at least 3-4 hours).
  7. Take it out and serve the ice cream in bowls, cups, or waffle cones!


During the Second World War, when food was scarce, bakers often used juices from boiled beet to add color to their red velvet cakes.

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