Red Velvet Cake Ice Cream

If you love red velvet cake, you’re going to LOVE this ice cream.

It’s a no-churn, marbled vanilla bean cream cheese and red velvet ice cream, packed with chunks of red velvet cake. Every bite is creamy, chocolatey, and perfectly balanced with a hint of tangy cream cheese.

This recipe is super simple and requires only basic kitchen gadgets to get the job done. No ice cream maker? No problem! With just a few ingredients and a little patience while it freezes, you'll have a homemade frozen treat that tastes like it came straight from an ice cream shop.

Here’s everything you need to know before you get started.

Do I Need an Ice Cream Maker?

Nope! This is a no-churn recipe, meaning all you need is a mixer and a freezer. The combination of whipped heavy cream and sweetened condensed milk gives the ice cream a smooth, scoopable texture—no special equipment required.

How Do I Get That Classic Red Velvet Flavor?

Red velvet cake has a unique taste—it’s not just chocolate. The secret ingredient here is our Amoretti® Natural Red Velvet Artisan Flavor, which gives the ice cream its signature flavor and red color without the need for food coloring. This product has no artificial ingredients or colors! 

Can I Use Store-Bought Red Velvet Cake?

Absolutely! If you don’t have time to bake, store-bought red velvet cupcakes work perfectly. Just make sure they have cream cheese frosting to match the flavors of the ice cream.

How Long Does It Take to Freeze?

For the best texture, freeze the ice cream for at least 6 hours, though overnight is ideal. This gives it time to firm up while keeping it creamy and scoopable.

How Should I Serve It?

• In a bowl or waffle cone for a classic scoop.
• As an ice cream sandwich between soft cookies.
• With extra cake crumbles for even more texture, because, why not?

Ingredients

Vanilla Bean Cream Cheese Ice Cream

• 4 oz cream cheese (half a block), softened
• ½ cup sweetened condensed milk
• 1 tbsp Amoretti® Vanilla Bean Paste
• Pinch of salt
• 1 cup heavy whipping cream

Red Velvet Ice Cream

• ½ cup sweetened condensed milk
• 1 tbsp unsweetened Dutch-processed cocoa powder
• 2 tbsp Amoretti® Natural Red Velvet Artisan Flavor
• 1 tsp Amoretti® Vanilla Bean Paste
• Pinch of salt
• 1 cup heavy whipping cream

Mix-Ins

1. 2 red velvet cupcakes or cake slices, crumbled (with cream cheese frosting)

Directions

For the Cream Cheese Ice Cream:

1. In a large bowl with an electric mixer (or stand mixer) add the cream cheese, sweeteneded condensed milk, salt and vanilla bean paste. Beat until combined & no chunks remain.
   
2. Add the heavy whipping cream, and whip on medium high speed for several minutes, until soft peaks form.
3. Set in the fridge to chill.

For the Red Velvet Ice Cream:

1. In a large bowl with an electric mixer (or stand mixer), beat the sweetened condensed milk, cocoa powder, Natural Red Velvet Artisan Flavor, Vanilla Bean Paste and salt until smooth.
2. Add the heavy whipping cream, and whip on medium-high speed for until soft peaks form.
3. Crumble the red velvet cupcakes or cake and fold the cake into the ice cream.

Assembly:

1. In a freezer safe container, alternate scoops of each ice cream until you've filled the pan. Use a knife or skewer to briefly swirl the colors together for a pretty, marbled look.
2. Cover and freeze until firm enough to scoop, at least 8-10 hours. For best results, freeze overnight.
3. Ready to serve? Let the ice cream sit out for 5-8 minutes before scooping.