This Red Velvet Ice Cream Cake might just be my new favorite cake, period. I couldn’t decide if I want to give it all away so that I couldn’t eat it all or just give in and eat it every last bite. The longer it stayed in the house, the more I ate.
One of my great taste testers said, and I quote, “You told me it was good, but you didn’t tell me it was this good!”
Well friends, you can’t tell me I didn’t tell you now. It is that good!
I utilized my favorite, super moist red velvet cake, originally Bakerella’s Red Velvet Cake recipe, but with a tad more cocoa. The cake alone is amazing. The cake layers sandwich ice cream that is just full of red velvet cake crumbs, as well as a whipped cream cheese icing.
Heaven in a massive frozen sandwich, I tell you.
Most store-bought red velvet ice creams are just disappointing because they lack enough cake and cream cheese flavor. This ice cream does not disappoint.
And the stuff on top? Well that is a cream cheese whipped cream that completely fulfilled all my hopes and dreams. It’s amazing stuff. I’m already dreaming about eating it again.
And the blueberries add the perfect amount of blue for this Red Velvet Ice Cream Cake to be an excellent choice for the 4th of July, or any other patriotic holiday. Plus, blueberries go surprisingly well with red velvet cake and the cream cheese whipped cream on top. Who knew?
I actually put this cake together on a Saturday during a girls night. It was super fun.
Most of the girls from our small group came over for drinks and food and they requested some kind of baking lesson. I have a feeling there are more of those in my future.
Since this cake needed to be put together, it became the demonstration.
We made homemade whipped cream, cut off cake domes, checked out how I set up the pan, put the layers together, and made this crazy ice cream without an ice cream maker. I mean honestly, ice cream without an ice cream maker is pretty much the best thing ever.
They asked questions and checked things out as I was doing them. It all seems such second nature to me now, it was fun to see what kinds of questions they had. Honestly, prior to starting to bake a few years ago they were all similar questions to what I would’ve asked, I just forget now until someone asks. It was actually pretty fun.
And this beautiful baby was the fruits of our labor.
It was actually the second version so even though I let it freeze overnight, they still got to taste it because I had the first version in the freezer still. All the same stuff, just put together a little differently. We’d already had some other desserts I’d made, but when they got a taste of this, they couldn’t resist having more. 🙂
I know you’ll love it too!
- 1 egg
- 1/2 + 1/8 cup oil
- 1/2 + 1/8 cup buttermilk
- 1/2 tbsp vinegar
- 1/2 tsp vanilla
- 1 oz red food coloring
- 1 1/4 cups flour
- 1 cup sugar
- 1 tbsp cocoa
- 1/2 tsp baking soda
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/8 cup milk
- 1 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- cake crumbs (from cutting off tops of cakes)
- 12 ounce can cream cheese frosting (I used a whipped icing)
- 3/4 cup heavy whipping cream
- remainder of cream cheese icing
- 3/4 cup blueberries
TO MAKE THE CAKE:
ONCE CAKE HAS COOLED, MAKE THE ICE CREAM:
ASSEMBLING IT ALL:
ADDING THE TOPPING:
- Serving Size: 1 Slice
- Calories: 519
- Sugar: 47.3 g
- Sodium: 184.9 mg
- Fat: 30.8 g
- Carbohydrates: 59.1 g
- Protein: 4.3 g
- Cholesterol: 52.6 mg