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+ servings

Red Velvet Cheesecake Ice Cream

Amazingly simple yet delicious cheesecake ice cream with added chunks of red velvet cake.
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 1 quart
Red Velvet Cheesecake Ice Cream
4.8 from 5 votes


  • 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.
Recipe by Jennifer Meyering

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