“MY FAVORITE PART of red velvet cake is the cream cheese icing,” says Scoop Adventures author Lindsay Clendaniel. “So this scoop is a reversed version of red velvet cake with pieces of cake mixed into a cream cheese ice cream base, creating the perfect frozen alternative to a classic Southern cake.”
Make your own Red Velvet Ice Cream
Makes 1 quart
Ingredients-
3 red velvet cupcakes, frosting removed
12 ounces cream cheese
1½ cup sour cream
1 cup sugar
½ cup heavy cream
½ cup buttermilk
¼ teaspoon vanilla extract
Pinch of salt
Directions-
- Prepare your favorite red velvet cupcakes or buy prepared cupcakes. (Allow baked cupcakes to cool before adding them to the ice cream.)
- Cut the cream cheese into small pieces and place in a blender or food processor. Add the sour cream, sugar, cream, buttermilk, vanilla and salt and blend until smooth. Cover and refrigerate at least 2 hours.
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
- Chop the cupcakes into ½-inch pieces. When churning is complete, gently fold in the cupcake pieces.
- Transfer to a freezer-safe container.
- Freeze until firm, at least 4 hours. Top with a few pieces of cupcake before serving.
— Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country
