Delicious, tangy cream cheese ice cream base with red velvet cake mixed in – can’t go wrong! You can use up some leftover cake/cupcakes to make this ice cream, or consider it as an excuse to buy a cake and eat the rest. The 2 cups of cake you need for the ice cream will be in the freezer, meaning you’ve got time to eat the other cake before you come back for ice cream!

Ingredients:

• 1 8 ounce package cream cheese, cut into small chunks
• 1 cup sour cream
• 1/2 cup half-and-half
• 2/3 cup granulated sugar
• pinch of salt
• 2 cups of red velvet cake, crumbled – if it’s frosted, you can leave the frosting on it

Combine the cream cheese chunks, sour cream, half-and-half, sugar, and salt in a food processor and process until smooth. Chill in the fridge for at least 8 hours.

Hmm reminded of The Stuff…

Churn according to your ice cream maker’s instructions.

While it’s going, place half of the cake crumbs in a large tupperware/bowl that you’re going to store the ice cream in. Transfer the chilled ice cream to the container, top with the remaining cake crumbs, and then fold to mix the cake into the ice cream.

Cover and freeze for several hours to firm up before serving.

Red Velvet Ice Cream

One smidgey change from the original at Brown Eyed Baker.

• 1 8 ounce package cream cheese, cut into small chunks
• 1 cup sour cream
• 1/2 cup half-and-half
• 2/3 cup granulated sugar
• pinch of salt
• 2 cups of red velvet cake, crumbled

Combine the cream cheese chunks, sour cream, half-and-half, sugar, and salt in a food processor and process until smooth. Chill in the fridge for at least 8 hours.

Churn according to your ice cream maker’s instructions. While it’s going, place half of the cake crumbs in a large tupperware/bowl that you’re going to store the ice cream in. Transfer the chilled ice cream to the container, top with the remaining cake crumbs, and then fold to mix the cake into the ice cream. Cover and freeze for several hours to firm up before serving.