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Red Velvet Cake Ice Cream Recipe

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There is nothing in the desserts world that I love more than red velvet cake. Red velvet cake it’s tangy, and very, very rich, which has to do with 2 of the ingredients: vinegar, and the buttermilk. I’ve tried so many versions of red velvet cake/cupcakes and I personally think is very hard to replicate that “real” red velvet flavor. If you love red velvet cake (you will after this) go ahead and bake that cake/cupcakes and make this Red Velvet Cake Ice Cream recipe.

This Red Velvet Ice Cream recipe from Drizzle and Dip is very simple and promise to be delicious! Enjoy, I will!

Via Drizzle and Dip

Red Velvet Cake Ice Cream Recipe 

Yield: Makes about  1 litre of ice cream

  • 1/4 cup sugar
  • 2 free range eggs (whole)
  • 2 cups of full cream
  • 1 cup of milk
  • 1t vanilla extract
  • 2t of red food colouring (I used Moirs Crimson red food colouring)
  • 4 red velvet cupcakes
  • 1/2 a cup of cream cheese frosting (1/4 of a cup + 1/4 of a cup)

Via Drizzle and Dip


  1. Beat the eggs and sugar in an electric mixer until pale and fluffy (about 5 minutes).
  2. Add the cream and milk and mix. Add the vanilla and the food colouring.
  3. Crumble up the cake and either add it all now, or half now and half at the end.
  4. Churn your ice cream through an ice cream machine until it is set.
  5. Remove and decant into a desired container that is suitable for freezing. I like using bread or loaf tins as I find the wider surface area of the ice cream easier to scoop.

Visit Drizzle and Dip to click here to check out more ice cream recipes.