Cheesecake Ice Cream with Red Velvet Swirl

Summertime is full of classic food pairings; hamburgers and potato salad, ribs and cole slaw, even corn dogs and ketchup. But what about dessert? Red velvet cake with cream cheese frosting is one of America’s favorite food pairings of the moment, but standing (err… sweating) next to a hot oven baking said cake is decidedly un-summer. Instead, here’s a red velvet cake-inspired recipe that will impress your guests and keep you cool all at once: Cheesecake Ice Cream with Red Velvet Swirl.

Just imagine cream cheese frosting turned into rich ice cream, then lovingly swirled with red velvet cake crumbs. The best part? You don’t even have to make the cake; most grocery store bakeries sell pre-made red velvet cupcakes and/or cakes that you can crumble yourself. For an extra bit of decadence, crumble the cake and the frosting together before adding it to the ice cream. Now that’s a sweet summer treat!

Cheesecake Ice Cream with Red Velvet Swirl
Adapted from Food & Wine Magazine
Active Time: 1 hour. Inactive Time: 8-10 Hours (Overnight)
Makes About 1 Quart

  • 6 ounces cream cheese, softened but still cool
  • 3/4 cup superfine sugar
  • 1 cup cold sour cream
  • 1 cup cold heavy cream
  • Pinch of coarse (kosher) salt
  • 3 tablespoons fresh-squeezed lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 1/2 cups store-bought red velvet cake crumbs

Prepare the ice cream: Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again.

Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. While the ice cream is churning, place red velvet cake crumbs in a large mixing bowl. Pour the finished ice cream over the crumbs and gently fold until the cake and the ice cream are combined. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.

PardonMyCrumbs

Christie Bishop is author of Pardon My Crumbs, a blog dedicated to all things delicious. Whether she’s sharing step-by-step photos making her favorite Spaghetti Bolognese recipe, reviewing a hot new restaurant or sharing the details of an upcoming foodie event, Christie’s got it covered. When it comes to everyday eating, there are a few things Christie can’t live without: Crusty baguettes, Parmesan cheese, Pad Thai, and blueberry ricotta pancakes (not together, of course; that would just be gross). Christie lives in Los Angeles with her husband, Bryan, and their 4-year-old Jack Russell/Dachshund mix (aka “JackWeenie”), Charlie. You can find her at www.PardonMyCrumbs.com or @PardonMyCrumbs on Twitter.

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