No churn red velvet cake ice cream steps up your frozen dessert game this summer. This easy ice cream recipe combines the lusciously rich, slightly cocoa flavor of red velvet cake with everyone’s favorite frozen treat.
My favorite ice cream shop has all sorts of fantastic flavors that you wouldn’t find in a grocery store ice cream case.
Peaches and cream, chocolate malt crunch and red velvet are a few of my very favorite indulgences.
Of course, hitting up that ice cream shop right now is still off the table. But making ice cream at home is easier than you might think!
No Ice Cream Maker Needed for No Churn Ice Cream!
Everyone thinks creamy ice cream needs an ice cream maker, but that’s just not true.
If you don’t want to clutter up your kitchen with another appliance, you don’t need to!
No churn ice cream is the answer to all your homemade ice cream dreams.
It relies on whipped heavy cream and sweetened condensed milk to make the base for whatever flavor you add.
Martha Stewart popularized this easy method awhile back and it may be one of the best things she ever did.
How to Make No Churn Red Velvet Cake Ice Cream
The beauty of making almost any no churn ice cream is the process stays the same for different varieties with the exception being whatever you add in to make the flavor.
The difference between making this red velvet cake ice cream and other no churn ice creams is that you’re adding red velvet cake.
To make this ice cream, start by making your favorite red velvet cake according the the directions on the package.
You don’t need to make it from scratch. A box mix works for this recipe.
Once you’ve made the cake, let it cool completely and then crumble it up.
Now you can start making the ice cream.
To make the ice cream, beat the very cold heavy whipping cream until it is light and fluffy.
Once it is fluffy, gently fold the sweetened condensed milk into the whipping cream with a spatula until it is just combined. Then gently fold in the cake crumbs.
Scoop the whole mixture into a cold 9×5 loaf pan and wrap it tightly with cling wrap. Freeze for 4 to 8 hours or overnight.
Before serving, take the ice cream out o the freezer and let it rest for a minute on the counter. Then enjoy!
Tips and Tricks for Making No Churn Red Velvet Cake Ice Cream
Making ice cream shop quality ice cream at home is pretty simple. Following these tricks will help make sure your ice cream turns out perfectly.
- Make sure all the ingredients are cold for best results. You want to take the heavy cream out of the fridge immediately before whipping it.
- It can also help to chill the mixing bowl and loaf pan so nothing melts.
- Let the cake cool thoroughly before using as instructed.
- You can use your favorite box mix or make your favorite homemade red velvet cake.
- To shortcut this, you could use store bought red velvet cake but scrape off most of the icing first.
- Don’t over mix once you fold in the sweetened condensed milk and the cake crumbs. It will remove some of the air from of the mixture.
Other Frozen Red Velvet Cake Treats
This red velvet cake ice cream will satisfy your cravings for ice cream shop style ice cream at home. Treat yourself and make it this weekend!
Looking for other frozen red velvet cake treats? Try these:
If you’ve tried this NO CHURN RED VELVET ICE CREAM, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
No Churn Red Velvet Cake Ice Cream
- 1 box red velvet cake mix + all the ingredients required for baking baked according to package directions, then cooled completely
- 4 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract optional
- Add the cream to a large mixing bowl. Using a hand mixer, whip it until it's smooth, fluffy, and stiff peaks have formed.
- Pour the condensed milk and extract (if using) into the whipping cream and use a spatula to stir it in JUST until evenly combined. Do not over mix.
- By now the red velvet cake should be completely cooled. Crumble it in it's pan.
- Add the cake crumbles to the mixing bowl, and gently fold in using the same spatula.
- Pour the mixture into a chilled 9x5" metal loaf pan. Wrap tightly with cling wrap.
- Set the pan flat in the freezer, and chill the mixture until frozen through. This could take between 4-8 hours. You can also leave it overnight to freeze as long as it's tightly sealed to prevent freezer burn.
- When ready to enjoy- remove the ice cream from the freezer, uncover, and let rest 60 seconds before scooping and serving.
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