Amazingly simple yet delicious cheesecake ice cream with added chunks of red velvet cake.
I made an ice cream, ya’ll! I am so excited because I’ve never actually made a “true” ice cream before today.
No, I take that back. I remember when I was a kid my grandpa had one of those big old ice cream makers that you had to churn by hand and add the ice and salt to make it cold enough to freeze the ice cream.
We were at the cabin and grandpa got all the ingredients for the ice cream and added it to the big drum, put the ice and salt around it, and we all took turns churning the ice cream until it was ready to eat.
I don’t remember it taking that long, but I’m sure it did and I’m sure that my grandpa probably did most of the work. But the ice cream that we made was probably some of the best I’ve ever had and, sadly, my grandpa took that recipe to the grave with him.
Maybe grandma has it written down somewhere?
Anyway, for the walk down memory lane…
I was in HomeGoods a while back, my absolute favorite store by the way, and I saw they had an ice cream maker in the clearance section.
Uh, yes! Score!
Didn’t even hesitate or think twice before scooping that bad boy up.
But after I got home, I put it down in the basement with all the other appliances that don’t fit in my small kitchen and there it has sat for about 3 months.
I finally got it out to make some red velvet cheesecake ice cream for Valentine’s Day coming up and it turned out perfect.
Cheesecake ice cream is the hubby’s favorite so it seemed fitting, since he normally doesn’t eat sweets but has devoured cheesecake ice cream in the past.
I whipped up a quick batch of cupcakes to add some red velvet chunks to the ice cream and couldn’t be happier with the results.
The hubbs, as expected, devoured a bowlful, along with the kids and my mom, who was in town visiting. So I’d say this was a winner.
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 8 red velvet cupcakes
- In a large bowl, cream together cream cheese and butter until fully incorporated and fluffy. Add heavy cream, sweetened condensed milk, and vanilla extract and stir until combined and smooth.
- Pour into ice cream maker and churn according to the manufacturer’s instructions, about 20-30 minutes.
- About 5 minutes before the ice cream is done, add in chunks of approximately 3-4 cupcakes. Finish churning for an additional 5-10 minutes
- When finished, scoop mixture into resealable, freezer safe container. Gently fold in another 3-4 cupcake chunks.
- Serve immediately, or freeze until ready to eat.