🍰 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 30

Cook Time 30

freezing time, assembly and decorating 7

Total Time 8

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)
½ (14 oz) can sweetened condensed milk
1 cup heavy whipping cream

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
½ teaspoon almond extract
2 tablespoon sour cream
⅔ cup icing sugar/powdered sugar
sprinkles any color/type you prefer

US Customary - Metric

Instructions

Make the red velvet cake:

* Heads up! There is a minimum 6 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.
Sift all dry ingredients together into stand mixer bowl.
In another large bowl whisk together all wet ingredients. In the bowl of a stand mixer, using a paddle attachment and 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.
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.
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%)
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: 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. Add the almond extract, then add the icing sugar (add a little more or less to your taste). The frosting must be refrigerated and it becomes more firm in the refrigerator. Let it come to room temperature before frosting.
Add the almond extract, then add the icing sugar (add a little more or less to your taste). The frosting must be refrigerated and it becomes more firm in the refrigerator. Let it come to room temperature before frosting.

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.

Notes

Red Velvet Cake (Chef Steph's)

Dreamy Creamy White Chocolate Cream Cheese Icing (adapted from Rose Levy Beranbaum's Heavenly Cakes)

💭 Top tip

Crumb-free Frosting: I use Wilton Cake Release (affiliate link). The cakes come out just like this (below), then I brush off any crumbs with a pastry brush before I frost.

👪 Serving size

As is, this recipe will serve 12. However, if you prefer a multi-layer cake, then double everything (the cake, ice cream filling and frosting). You can do this by clicking on the blue serving size in the recipe card. It will adjust all the ingredients accordingly.

🌡️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