clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cake Ice Cream

  • Author: anita | wild thistle kitchen
  • Total Time: 1 hour plus chilling and churning
  • Yield: 3 quarts 1x


Cream Cheese Frosting flavored ice cream swirled with crumbled red velvet cake. This ice cream is a triumph and perfect for Valentine's Day!


  • 3 cups heavy whipping cream
  • 3 cups half and half
  • 1 8-ounce block cream cheese, room temperature
  • 8 egg yolks
  • 2 cups granulated sugar
  • 3 tablespoons vanilla bean paste or vanilla extract
  • 1/4 teaspoon natural almond extract
  • prepared red velvet cake - I recommend this recipe: red velvet cupcakes 


  1. Whisk egg yolks in a medium mixing bowl and set aside.
  2. Place cream cheese in a large saucepan over medium heat. Add 1/2 cup of sugar and begin whisking to break up the cream cheese. Add another 1/2 cup sugar and continue whisking until you see no more lumps of cream cheese. Add the rest of the sugar and stir to combine.
  3. Gradually add cream and half and half while whisking. Once you have a smooth mixture you can add the remainder of the cream and half and half. Adding it slowly will help prevent any lumps of cream cheese.
  4. Continue cooking this mixture over a gentle heat, stirring often, until it begins to steam. You do not want it to boil. 
  5. Using a ladle or a measuring cup, add about a cup of the hot cream mixture to the egg yolks in a slow stream while whisking. Add one more cup. 
  6. Next, add the yolk mixture to the pan and whisk to combine. 
  7. Continue cooking over medium heat, stirring almost constantly, until the mixture thickens slightly. It will resemble a very thin pudding texture. 
  8. Transfer this mixture to a large pitcher, measuring cup, or bowl and add vanilla and almond extract. Stir to combine and allow to cool at room temperature before transferring to refrigerator and chilling overnight or until completely cold.


  1. When your mixture is cold, process according to your ice cream maker's instructions. I use this ice cream maker and it takes me about 3 batches to finish this recipe. 
  2. I prefer to crumble the cake into the ice cream as I'm adding it to my containers. I don't recommend adding it directly to the ice cream maker as it is messy and it just gets too crumbled up in my opinion. So, as you are transferring the churned ice cream to your freezer-safe containers, just crumble the red velvet cake in. I like some small crumbs and some pretty large chunks. 
  3. Continue churning until all of the ice cream base is used. store in airtight containers in the freezer. *See notes for the containers I use.


If you feel you may have overcooked the custard and it looks curdled, don't fear - just strain it through a fine mesh sieve in step 8.

To me, the flavor of cream cheese frosting is a combo of vanilla and almond extract. I know almond extract is not everyone's favorite, so if you don't love it, simply leave it out. 

Feel free to use a good store bought cake for this to make it eve easier, but Sam's recipe is SO GOOD!

I use these containers. This recipe perfectly fills two of the large rectangular containers.

  • Category: dessert, ice cream

Keywords: red velvet cake ice cream, red velvet ice cream, Valentines Day dessert