🍰 Red Velvet Ice Cream Cake Recipe

Slice of red velvet ice cream cake with whole cake in the background and a bowl of no churn ice cream

5 from 5 votes

🍰 Red Velvet Ice Cream Cake Recipe

This Red Velvet Ice Cream Cake recipe has layers of pillowy, fluffy and light Red velvet cake cushioning an easy no churn cream cheese ice cream filling, all smothered in dreamy creamy white chocolate cream cheese icing.

Course Dessert

Cuisine American, North American, southern

Keyword ice cream cake, red velvet cake, red velvet ice cream cake

Special Diet Vegetarian

Prep Time 45

Cook Time 30

freezing time, assembly and decorating 9

Total Time 10 15

Servings slices

Calories 565kcal

Author Terri Gilson

Equipment

Ingredients

Red Velvet Cake

1-¼ cups all-purpose flour
¾ cups sugar
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cocoa powder
¾ cups vegetable oil
½ cup milk room temp
1 large egg room temp
1 tablespoon red food coloring
½ teaspoon white vinegar
½ teaspoon vanilla

Cheesecake Ice Cream

2 oz cream cheese (about ¼ cup)
7 ounces sweetened condensed milk (½ of a 14 ounce can)
1 ½ cups whipping cream (aka heavy cream - 33% -36% fat)

Dreamy Creamy White Chocolate Cream Cheese Icing

6 ounces white chocolate baker's white chocolate, not chips
16 oz cream cheese, softened 2 (8 oz pkgs) or 2 cups
½ cup unsalted butter
¼ teaspoon almond extract
2 tablespoon sour cream
⅔ cup icing sugar/powdered sugar
rainbow sprinkles any color/type you prefer

US Customary - Metric

Instructions

Make the red velvet cake:

* Heads up! There is a minimum 8 hour freezing time with this cake.
Preheat oven to 350 degrees F. Prepare two 8" or 9" round pans. I use Wilton Cake Release to prevent sticking (see NOTES)
Add vinegar to milk and let stand for 5 minutes.
½ teaspoon white vinegar, ½ cup milk
Sift all dry ingredients together into stand mixer bowl.
1-¼ cups all-purpose flour, ¾ cups sugar, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cocoa powder
In another large bowl whisk together all wet ingredients.
¾ cups vegetable oil, 1 large egg, 1 tablespoon red food coloring, ½ teaspoon vanilla
In the bowl of a stand mixer, using a paddle attachment or with an electric hand mixer, on low speed, blend the wet ingredients into the dry ingredients until just combined.
Divide the cake batter between cake pans, filling ½ -⅔ full.
Bake until tester inserted in center comes out clean (about 25- 30 minutes).
When cake is done, cool for 10 minutes, then transfer to wire rack. Cool for another 15 minutes, then level the cake by slicing off the 'hump'.

Make the no churn cheesecake ice cream filling;

In a large bowl, beat together the cream cheese and the sweetened condensed milk.
2 oz cream cheese, 7 ounces sweetened condensed milk
In a separate bowl, beat the whipping cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture and stir until combined.
1 ½ cups whipping cream
Line an 8 or 9-inch baking pan with plastic wrap (*use the same size you used for the cakes!) Add the ice cream to the pan, smoothing out the top. Cover the top with plastic wrap and freeze until solid, at least 6 hours.

Make the dreamy creamy cream cheese icing:

Melt the white chocolate: Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water). **If you use the microwave, but sure to only heat it on ½ power (50%)
6 ounces white chocolate
Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.
Make the Frosting In your mixer (or with an electric hand mixer) : mix the cream cheese, butter and sour cream until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and mix until it is smoothly incorporated.
16 oz cream cheese, softened, ½ cup unsalted butter, 2 tablespoon sour cream
Add the almond extract, then add the icing sugar. The frosting must be refrigerated and it becomes more firm in the refrigerator. Let it come to room temperature before frosting.
¼ teaspoon almond extract, ⅔ cup icing sugar/powdered sugar

Assembly:

Place one cake on a cake stand or cake plate. Remove the plastic wrap from the ice cream layer and place one layer on top of the cake.
Add another cake. Frost the cake with dreamy creamy white chocolate cream cheese icing. Decorate, with rainbow round sprinkles. Freeze the cake until ready to serve.
rainbow sprinkles

Notes

NOTE: The process images look a little different than the final photos because they were taken in different lighting

Red Velvet Cake: Adapted from Chef Steph's Southern Red Velvet Cake

Dreamy Creamy White Chocolate Cream Cheese Icing: Adapted from Rose Levy Beranbaum's Heavenly Cakes

EXPERT RECIPE TIPS:

Cake Tips:

Use High-Quality Food Coloring – Americolor Super Red or Wilton "No Taste Red" will give you a vibrant red hue without an unpleasant aftertaste. Avoid grocery store food coloring, as it requires too much to achieve the right color.
Don't Overmix the Batter – Overmixing can lead to a dense cake. Mix just until the ingredients are combined for a light and fluffy texture.
Cool Completely Before Assembly – Ensure your cake is fully cooled before adding the ice cream layer to prevent melting.

Ice Cream Tips:

Chill the Mixing Bowl – When whipping the heavy cream, chill your bowl and beaters to help achieve stiff peaks faster.
Gently Fold – When mixing the sweetened condensed milk mixture with the whipped cream, use a light, delicate folding motion to maintain the airy texture.
Don't Rush the Freezing Process – Let the ice cream freeze for at least 8 hours (or overnight) to ensure a firm consistency that holds up when assembling.
Use the Same Pan Size – Line an 8-inch cake pan with plastic wrap for the ice cream layer. This ensures it matches the cake layers perfectly and makes assembly easier.

Frosting & Decorating Tips:

Use High-Quality White Chocolate – A white chocolate baking bar (NOT white chocolate chips) melts more smoothly and blends better into the frosting.
Let the Frosting Sit at Room Temperature – Since the frosting firms up in the fridge, let it sit for about 30 minutes before spreading for easy application.
Crumb-free Frosting: I use Wilton Cake Release (affiliate link). The cakes come out of the pan without sticking, then I brush off any red velvet cake crumbs with a pastry brush before I frost it.
Crumb Coat for a Clean Finish – Apply a thin layer of frosting first, freeze for 30 minutes, then frost fully to prevent red crumbs from mixing into the white frosting.
Add a generous amount of frosting then spread- Another trick to avoid getting cake crumbs in your frosting is to work in sections, adding a generous amount of frosting to each section and spreading it from the top so your knife doesn't need to touch the crumb coat.
Use a separate bowl - Always use a separate bowl for the frosting you are working with at that moment, as you can scrape off any crumbs that come into contact with your knife and you won't accidentally add crumbs to the main container of frosting.
Warm Your Knife for a Smooth Finish – Run your spatula or knife under warm water, dry it, and use it to smooth the frosting for a polished look.
Work Quickly When Decorating – Ice cream melts fast, so frost and decorate the cake efficiently, then return it to the freezer immediately.

Storage & Serving Tips:

Let It Sit for 5 Minutes Before Serving – This allows the ice cream to soften just enough for easier cutting and eating.
Use an Airtight Cake Container – This prevents freezer burn and keeps the cake fresh.
Slice with a Warm Knife – Dip a knife in hot water, wipe dry, and slice for clean, even cuts.

🌡️Storing

Clearly, from my story, it's evident that this needs to be stored in the freezer! No churn ice cream melts very quickly, so you're going to want to take it out only to decorate it, then again, to serve it. Then get it back on the freezer asap and keep it there! The white chocolate cream cheese icing freezes very well too.

Nutrition