This ice cream is GOOD. And, the base can be used for so many flavors. You can add any type of cake (carrot cake, regular chocolate cake, brown butter, etc.), or go with the classic graham cracker swirl, with or without fruit. For this one I wanted to add red velvet cake because it is purty. I use the word swirl loosely, since it’s sounds nicer than “Cream Cheese Ice Cream with a ton of Red Velvet Cake dumped in.” Anyway, the other great thing about this recipe, other than the versatility, is that the base does not have to chill the whole night. So, if you’re like me and always have your ice cream maker bowl in the freezer at all times, you can easily decide to make AND eat this ice cream in the same day. You want to make your cake first so it has time to cool. For the purpose of this ice cream, I made this cake from Food Network, but halved it to make only one 9 inch round cake.This still makes WAY more cake than you need, so you have options:
1. Make the whole cake and eat the rest with the ice cream on top. Your best option.
2. Make the whole cake and use the leftovers to make cake pops or cake truffles.
3. Pour batter into a cupcake tin instead, and make separate cream cheese frosting for the cupcakes you don’t use in the cake.
4. Be very technical and divide the recipe into sevenths. But really, just make the whole thing and eat the cake.
Another option at this point – use a different color. I thought about doing a light blue velvet cake for Easter, but wanted to stick with the classic. You could also make two smaller cakes in different colors for someone’s birthday, a work event, etc. After you’ve make the cake and it’s cooled, crumble about 1/4 of it up. You’ll notice below that almost half of the cake is already gone. That’s because someone in the house decided that it was necessary to do some QC taste testing. I’d also cut a slice and put in the freezer to bring to a friend who loves red velvet cake (Hi Justine!).
Now, prepare your ice cream base. Place 8 ounces of softened cream cheese into a mixer and add 1 tablespoon of vanilla. Beat until mixed and cream cheese is light and fluffy. I added the milk before I beat the cream cheese, and it was a big mistake. HUGE. I then remembered that I did this last time, and the milk went everywhere, so clearly I didn’t learn. Next add 3/4 cup sugar and a pinch of salt and beat again until mixed through. When mixed, slowly mix in one and a half cups of half and half or heavy cream. It’s just as creamy with half and half, so you might as well save a few calories.
Once the mixture is together, pour into your ice cream maker and start freezing. My machine guidelines are about 15-20 minutes for ice cream, so I allowed the machine to go for 15 minutes and then added in the crumbled cake.
When the cake is mixed in to your liking, pour into a bowl or ice cream container and freeze for at least 3-4 hours. If you’re pouring into a bowl, make sure you cover all the surfaces with saran wrap.
Here’s your cat fact for the week: Cat’s like knocking things off counters! I wish I’d taken a video of Charlie knocking my nail polish off the bathroom counter this morning, which subsequently broke and poured out all over the bathroom floor, but I was in the shower so he didn’t give me much of a chance. Needless to say, I was not amused. FACT!
Cream Cheese Ice Cream with Red Velvet Cake Swirl
This recipe makes about 1 quart of ice cream. The cream cheese base can be used for anything: add in carrot cake, chocolate cake, graham crackers, blueberries, etc. Or, add a different food coloring to the cake. Please note, this cake makes a lot more cake than you need. See above for alternative suggestions.
1/4 – 1/2 9″ baked, cooled, and crumbled red velvet cake. (This recipe can be halved for this purpose)
For the ice cream:
8 oz cream cheese, room temp
3/4 cup sugar
1.5 cups half and half
1 tablespoon vanilla
pinch of salt
1. Whip together cream cheese and vanilla in a large bowl or bowl of a kitchenaid mixer. Slowly add in sugar and salt. When fully integrated, slowly mix in half and half.
2. Pour mixture into ice cream maker and freeze according to manufacturer’s instruction. Crumble in cake just before done (for me this was 15 minutes), and pour into a large bowl or ice cream container. Place saran wrap on surface of ice cream and freeze for 3-4 hours, or until solid.