Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive Red Velvet Ice Cream Cake recipe.
For more frozen treats, try these Ice Cream Bonbons or this Pineapple Dole Whip Recipe.
You had to see this one coming. 🙂
I have become a bit obsessed with ice cream cakes over the past year. It started with the Root Beer Float Ice Cream Cake, and then there was the Strawberry Milkshake Ice Cream Cake, and of course – I had to make an ice cream cake recipe with a red velvet twist.
And I wish I would have made this one sooner, because it very well just may be my favorite!
It’s pretty simple, although it looks quite impressive. 3 layers of my favorite red velvet cake recipe, with 2 layers of homemade cheesecake ice cream sandwiched between the layers.
My ice cream maker recently went to broken appliance heaven, so I just bought a new one, but at the last minute, I decided to keep this simple and make a no-churn ice cream for the layers.
So even if you don’t have an ice cream maker you can pull this one off!! (Although I was thinking that it would be delicious with layers of the Cheesecake and Red Velvet Cake Ice Cream from my book – page 97. I’ve got to try that next time!)
This is a great ice cream cake recipe to have on hand for birthdays, or even any of the holidays coming up. I know that my daughter is a die hard strawberry fan and loved the Strawberry Milkshake Ice Cream Cake, but I think I’d choose this one for my birthday!
Ice cream cakes will freeze pretty solid after they have been in the freezer for a few hours, so make sure you take it out about 30 minutes before you are ready to serve it to let it soften up just a little bit. Use a sharp knife that you run under hot water for easier slicing. And if you aren’t going to eat it right away, make sure and cover it while it’s in the freezer. I have a cake carrier that works well and keeps the cake covered.
More Red Velvet Recipes
Red Velvet Whoopie Pies
Red Velvet Cupcakes
Red Velvet Gooey Butter Cookies
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Red Velvet Ice Cream Cake Recipe
Ingredients
Cheesecake Ice Cream
- 4 oz cream cheese softened
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
Cake
- 2 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1/2 cup butter at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 teaspoon baking soda
Frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
Make the ice cream
- In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.
- Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6 hours.
Make the cake layers
- Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. Preheat the oven to 350ºF.
- In a bowl, whisk together the flour, cocoa powder and salt.
- In another bowl, or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition. Add in 1/3 of the flour mixture, followed by half of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until combined after each addition. Mix in the red food coloring and the vanilla.
- In a small bowl, combine the vinegar and the baking soda. (The mixture will bubble up.) Fold into the cake batter.
- Divide the batter evenly between the 3 pans. Bake until the cakes spring back when lightly touched, about 20 minutes. Let the cakes cool for 10 minutes in the pans, then turn out onto a cooling rack to cool completely.
Make the frosting
- In a large bowl, beat the cream until it has soft peaks. Slowly add the powdered sugar and continue to beat until it has stiff peaks.
To assemble the cake
- If needed, level the cake layers. Place one cake layer on a cake stand or cake plate. Remove the plastic wrap from the ice cream layers and place one layer on top of the cake. Add another cake layer, followed by the second ice cream layer, then add the last cake layer to the top. Frost the cake with the whipped cream. Decorate, if desired. Freeze the cake until ready to serve.
Diamond says
Hi, are the amounts of ingredients listed for the cake for one nine inch or all three? It seems like a small amount for three layers.
Deborah says
It is for all three. They layers are thinner than a traditional layer, so the amount in the recipe should give you three thinner layers.
Chaman says
The whole thing!! 🙂 It’s delish!! Let me know what you think!!
Lita Johnson says
I love anything relates to ice cream 🙂 Can’t wait to try this recipe. Thank you for sharing !!
akera says
I have a old recipe cream cake. Thanks for the new + Good sharing 🙂
Phyl says
I used Bule Bell natural vanilla ice cream and Philly Cream Cheese since we don t have a ice cream maker and a touch of red velvet food coloring for a light pink
16 Birthday for granddaughter
Her favorite cake thank you
CakenGifts.in Noida says
I have learnt how to make cake, with the help of this recipe. It’s taste was fantastic!!! I would like to recommend this cake to all my siblings.
Alesha Brown says
It’s an amazing cake! Looks and tastes wonderful… The only modifications I made was I used 8 oz of cream cheese in the ice cream instead of 4 and added some vanilla to it as well…. I also used cream cheese in the frosting . party guests loved it ! And easy to make
Linda Treadwell says
I made this yesterday and it was perfecto! My family loved it, too. Mine looks just like yours, but I used pink and red sugar sprinkles on the sides, too. I got a lot of likes when I posted my picture to. Im referring everyone to your recipe link! Thanks!! ❤
Deborah says
Thank you so much! I’m glad it was a hit!
Alicia says
You’re posting about the actual food, but all I can think of is the band ‘Red Velvet’ singing their hit song ‘Ice Cream Cake’ – no, I’m not joking, I promise, YouTube it.
This looks AMAZING. I’ll definitely be saving this recipe for Valentine’s Day.
ICE says
Can you use store bought frosting? If so do you know how long in advance you can make, frost and freeze?
Deborah says
I’m not sure since I’ve never tried. I’m not sure how the frosting would freeze. But it’s worth a try! You can freeze it for longer if you have a way to cover the whole cake in the freezer. Otherwise, I wouldn’t do it more than a day or two in advance so your cake doesn’t get freezer burn or start tasting like freezer.
Janine says
I made this cake for my husband’s birthday for the first time. He is mad about red velvet cake but very fussy over the taste. So not all red velvet cakes tickles his fancy and this one tops it all. I’ve made it 3 times since September 7th and have 3 orders lined up for this weekend. Will also be trying the Strawberry milkshake ice cream cake this weekend. PS – I’m an amateur when it comes to baking but this is so much fun to make.
Deborah says
This makes me so happy! I’m so happy that you and your husband have loved it so much!
Janine says
I’ve come back to get the recipe AGAIN! I cant believe it’s been 4 years since I tried the recipe and stays a favourite. Hubby’s birthday does not go by without this cake.
Deborah says
I’m so honored to be a part of his birthday each year!!
Michele says
How did the ice cream turn out? I just made it tonight so it could freeze overnight and I can reuse the pans to bake the cake All I could taste was the condensed milk. Will the cream cheese come thru after it freezes and taste like cheesecake? Otherwise I feel 4oz is too little an amount. Making for my daughter’s birthday do hoping it comes out as good as it looks!
April Tucker says
This is the first red velvet recipe I have seen using butter instead of oil. I always think the oil leaves a taste in the cake. Do you have an opinion about the butter vs oil? Thanks!
Deborah says
I like to use butter on my red velvet cakes, because I do like the flavor better. But I do use oil for cupcakes because I think it makes them more moist, and that is a must for red velvet cupcakes!! I think for the most part, though, you could swap in butter for oil if that is what you prefer.
StefZero says
This cake looks so yummy. Thanks for sharing this recipe to me. I will try to make it now
Katrina @ In Katrina's Kitchen says
This cake is gorgeous! I need to remember it for holiday entertaining!
Trang says
Oh my gosh! This cake sounds divine! I love red velvet cake, and ice cream??? Are you kidding me? I’m in! Thanks for sharing the recipe 🙂 Pinned!
Chels R. says
This is such a gorgeous cake! That red in the cake is just breathtaking.