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.
* 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 bowl whisk together all wet ingredients. Using paddle attachment and low speed, blend the wet ingredients into the dry ingredients until just combined.
Divide 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 cooling racks. 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.
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.
💭 Top tipCrumb-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 sizeAs 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.🌡️StoringClearly, 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.
🍰 Red Velvet Ice Cream Cake Recipe
Amount Per Serving (1 slice)
Calories 565Calories from Fat 423
% Daily Value*
Saturated Fat 31g194%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Vitamin A 1110IU22%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.