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.
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.