This red velvet cake ice cream recipe transforms your favorite cake into a scoopable dream. Get ready for creamy, dreamy ice cream bursting with chunks of red velvet cake – it’s the perfect summer treat (or anytime, really, we won’t judge).

Red Velvet Cake Ice Cream | Kita Roberts

Looking for the easiest homemade red velvet ice cream?

Then you’ll love this red velvet cake ice cream recipe! Homemade red velvet cake ice cream is the way to go for a fun and impressive dessert. It’s like having red velvet cake in super cool (literally) form, with chunks of cake and intense red velvet flavor in every bite!

There’s something incredibly satisfying about whipping up a batch of ice cream from scratch. The flavor combinations are endless! Want a grown-up boozy treat? Try making spiked mocha ice cream. Want to stick to the classics? Try chocolate peanut butter ice cream! Love red velvet cake but prefer ice cream instead? Then, this homemade red velvet ice cream is where it’s at. 

What Is Red Velvet Cake Ice Cream?

Red velvet cake ice cream combines the rich, decadent flavor of red velvet cake swirled into a smooth, creamy scoop of homemade ice cream.  It’s the perfect mashup of two classic desserts, with bits of red velvet cake in every bite, like cake batter ice cream. It’s a fun and impressive dessert that’s sure to be a hit with anyone who loves red velvet cake!

Red Velvet Cake Ice Cream | Kita Roberts

What you’ll love about this recipe:

  • FLAVORFUL – Homemade red velvet cake ice cream lets you indulge in the taste of red velvet cake in a whole new way. Chunks of red velvet cake crumbs are swirled throughout the creamy ice cream base, creating an intense red velvet cake flavor in every bite.
  • EASY – This simple recipe only uses a handful of real ingredients to craft the most perfect homemade ice cream recipe you’ve ever had. 

What You Need to Make Red Velvet Cake Ice Cream

  • Egg yolks: These become the base of your custard, giving the ice cream its creamy and scoopable texture.
  • White sugar: The sugar sweetens the custard and helps it thicken as it cooks.
  • Cream cheese: Softened cream cheese adds richness and tang to the ice cream, mimicking the tangy cream cheese frosting on red velvet cake.
  • Heavy cream and milk: These dairy ingredients create the creamy base of the ice cream. Heavy cream has a higher fat content than milk, contributing to a richer and smoother texture.
  • Vanilla extract: Pure vanilla extract adds a subtle sweetness and depth of flavor that complements the other ingredients.
  • Red velvet cupcakes (with icing): This is the secret weapon of this recipe. The crumbled red velvet cake and icing add chunks of cake and intense red velvet flavor throughout the ice cream, making it taste like a delicious cake and ice cream mashup.

How to Make Red Velvet Cake Ice Cream

  • Whisk egg yolks and sugar until pale yellow in your electric mixer or a large mixing bowl. Add cream cheese and whisk till smooth.
  • Heat cream and milk in a saucepan over medium heat until simmering (tiny bubbles around the edges).
  • With the mixer on low speed, slowly add half the cream cheese mixture to the egg mixture (whisking constantly!).
  • Pour everything back into the saucepan and cook over medium heat, whisking often, until it thickens enough to coat the back of a spoon (about 2-5 minutes).
  • Remove from heat, stir in vanilla extract, then chill the mixture in an ice bath (covered) for 4-6 hours in the fridge.
  • When ready to churn, crumble your cupcakes with a fork.
  • Churn the custard according to your ice cream maker’s instructions. Add the cake pieces near the end of churning.
  • Freeze the ice cream overnight in a sealed container or a loaf pan covered in plastic wrap. Let soften for 10 minutes before scooping and serving. Enjoy!

Expert Recipe Tips

  • Let the ice cream harden in the freezer for at least 6-8 hours, preferably overnight. This allows the ice cream to fully set and develop its creamiest texture.
  • If you’re worried that your custard is thick enough, coat the back of a spoon with the mixture. If it runs off quickly, the custard needs more time to cook.
Red Velvet Cake Ice Cream | Kita Roberts

How to Store

Homemade ice cream without preservatives generally doesn’t last as long as store-bought varieties. However, stored properly in an airtight container, your red velvet cake ice cream can stay delicious in the freezer for up to 2 weeks.

This homemade red velvet cake ice cream recipe is a guaranteed crowd-pleaser, perfect for anyone who craves the taste of red velvet cake in a cool and refreshing form. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 


Red Velvet Cake Ice Cream

From My Kitchen Addiction 

Ingredients:Red Velvet Cake Ice Cream | Kita Roberts

  • 4 egg yolks
  • 3/4 cup sugar
  • 8 oz cream cheese, softened
  • 2 cups heavy cream
  • 1 cup milk
  • 1 teas vanilla extract
  • 4 red velvet cupcakes (icing included )


In the bowl of your stand mixer fitted with the paddle attachment, whisk the egg yolks and sugar until pale and yellow. Add the cream cheese and whisk again until smooth.

In a large saucepan over medium heat, whisk the heavy cream and milk together. Bring to a simmer, until the edges are just bubbling. Do not boil.

Whisk the mixer on slow, add half of the milk mixture to the egg and cream cheese mixture.

Pour the egg mixture back into the saucepan with the rest of the cream and continue to cool over medium heat until thick enough to coat the back of a spoon, about 2 to 5 minutes. Remove from heat and pour into a bowl. Stir in the vanilla extract and place the bowl in an ice bath to cool. Cover surface with plastic wrap and allow to cool in fridge until completely chilled 4 to 6 hours.

When ready to churn, use a fork to break the cupcakes up into crumbs (it doesn’t have to be pretty).

Process the ice cream according to manufacturer’s directions and pour in the cupcakes when everything is almost set. Spoon into a resealable freezer safe container and freeze overnight.

Set out 10 minutes before scooping and serving.


Recipe FAQs

Absolutely! This recipe is designed to be flexible. Using a boxed cake mix for the cake batter chunks is a great time-saving option. Just follow the instructions on the box to prepare the cake batter, then bake it according to the package directions and crumble it up before adding it to the ice cream.

Yes, there is! The old-fashioned method of churning ice cream in a rock salt and ice bath is certainly an option, but it requires a bit more effort. 



  1. Congrats and what sounds like an awesome season! Sound pretty fun!!

    Love this ice cream, it looks perfect!

  2. Just wait until next season, you’ll be even more addicted! I feel that each running season that comes I wanna run more, race more, and venture out in to new running goals. SO fun. This ice cream is the best way to celebrate your first race season!

  3. When you said the word sporty, I immediately went to “sporty spice”. NO IDEA where that came from but now that’s stuck in my head like it’s your nickname or something haha. Anywho… great ice cream to finish off summer. Although I will admit I plan to make ice cream even when the temperature drops.

  4. I’ve wanted to make red velvet ice cream for so long but seriously, how did you get 4 cupcakes? If I made red velvet cupcakes, there would be none left for ice cream! It looks awesome. You should def send me some since I’ll never be able to make any.

  5. this is the perfect red velvet cake ice cream. i love that you use real red velvet cake. it sounds so good!

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