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scoops of no churn red velvet ice cream in a white bowl on a brown background
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5 from 1 vote

No Churn Red Velvet Cake Ice Cream

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.
Prep Time10 mins
Chill Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert, Ice Cream
Cuisine: American
Servings: 8
Calories: 642kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

recipe adapted from Call Me PMC

Nutrition

Calories: 642kcal | Carbohydrates: 43g | Protein: 6g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 163mg | Sodium: 491mg | Potassium: 267mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg