This No Churn Red Velvet Ice Cream is swirled with gooey cake batter, tangy cream cheese frosting, and fluffy cake pieces. Bonus: no ice cream maker required!
Ingredients
- Cake Mix – you’ll need 1 (15.25 oz) box red velvet cake mix. The cake mix is first heat treated to kill any potential bacteria. The heat treated cake mix is then mixed together with buttermilk, oil, and sour cream to create a safe-to-eat cake batter which gets swirled into the ice cream base and baked into a cake. If red velvet isn’t your thing, try another cake mix flavor!
- Buttermilk, Oil, and Sour Cream – buttermilk replaces the water that is typically called for when using a boxed cake mix. Buttermilk adds more moisture and also adds a subtle tangy flavor to really bring out the red velvet flavor. Canola oil is used to replace the vegetable oil, because I find it has a more neutral flavor. Sour cream replaces the eggs to ensure that this cake batter is safe to eat raw!
- Heavy Whipping Cream – whipped until stiff peaks form; this is the base of our ice cream! Heavy cream keeps this ice cream soft and fluffy.
- Sweetened Condensed Milk – sweetens the base of our ice cream while also creating the most luxurious rich and creamy texture.
- Cream Cheese Frosting – swirled into the ice cream, because what’s red velvet cake without cream cheese frosting? We used a tub of store-bought frosting to keep things easy, but feel free to take it up a notch and use homemade.
How to make
- Heat treat the cake mix (full instructions below), place into a large bowl, then whisk in buttermilk, canola oil, and sour cream until combined. Remove 1 cup of the batter and set aside.
- Pour remaining batter into a greased 9×13 inch glass baking dish, bake, cool, cube into large chunks, then set aside.
- Using a stand mixer (or hand mixer) whip heavy cream until stiff peaks form, then drizzle in batter and sweetened condensed milk.
- Fold in the cake pieces, pour half of the mixture into a large freezer safe airtight tupperware container, swirl in half the can of frosting, top with the remaining ice cream mixture, then swirl in the remaining frosting.
- Cover and freeze overnight, then scoop and enjoy!
How to store
Homemade ice cream will last in an airtight container in the freezer for 2 weeks. If the ice cream hardens too much, let sit for a few minutes at room temperature to soften before serving.
– Jennifer
Red Velvet Ice Cream
This No Churn Red Velvet Ice Cream is swirled with gooey cake batter, tangy cream cheese frosting, and fluffy cake pieces. Bonus: no ice cream maker required!
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 16 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (15.25 oz) box red velvet cake mix *
- 1 ¼ cups buttermilk room temperature
- ½ cup canola oil
- ¾ cups sour cream room temperature
- 1 pint heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) tub cream cheese frosting
Instructions
- Preheat oven to 350 degrees F, dump the dry cake mix onto an unlined rimmed baking sheet, then bake in preheated oven for 5 minutes or until the cake mix has reached 160 degrees F**.
- Carefully place the heat treated cake mix into a large bowl, then whisk in buttermilk, canola oil, and sour cream until combined.
- Remove 1 cup of the batter and set aside.
- Pour the remaining batter into a greased 9x13 inch glass baking dish and bake for 30 minutes at 350 degrees F or until the cake has baked through.
- Allow to cool for 10 minutes at room temperature, before placing the cake in the fridge to finish cooling. Once the cake has cooled, cube the cake into large chunks and measure out 2 heaping cups***. Set aside.
- Pour the heavy cream into the bowl of your stand mixer**** and whip until stiff peaks form.
- While whipping continually, slowly drizzle in the remaining 1 cup batter and the sweetened condensed milk.
- Use a rubber spatula to gently fold in the cake pieces, then pour half of the mixture into a large freezer safe airtight Tupperware container.
- Swirl in half the can of frosting, top with the remaining ice cream mixture, then swirl in the remaining frosting.
- Cover and freeze overnight, then scoop and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:N/A
Freezer:2 Weeks
Reheat:N/A
*Storage times may vary based on temperature and conditions
Notes
*I used Betty Crocker which originally calls for 1-1/4 cups water, 1/2 cup vegetable oil, and 3 eggs. The buttermilk replaces the water, the canola oil replaces the vegetable oil, and the sour cream replaces the egg. **This heat treats (kills any bacteria) the cake mix which makes it safe to eat raw. ***I used about 1/2 - 3/4ths of the baked cake. Use the leftovers to snack on or to crumble over individual servings of ice cream. ****You can also make this in a large bowl and use an electric hand mixer, but a stand mixer is more efficient.
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Nutrition Information
Nutrition Facts
Red Velvet Ice Cream
Amount Per Serving (1 scoop)
Calories 508 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 50mg17%
Sodium 340mg15%
Potassium 258mg7%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 44g49%
Protein 5g10%
Vitamin A 600IU12%
Vitamin C 1mg1%
Calcium 164mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cake ice cream, cream cheese frosting, no churn ice cream, red velvet dessert, valentine's day dessert