Red Velvet Cake Batter Ice Cream

The best friend came up for a weekend to host my bachelorette party.  (Woohoo!!!)  Our time is limited as she is leaving for graduate school this summer (across the country no less :o(  ).  Soooooo I decided to make her favorite ice cream because A) I love her--to death and beyond, B) because she can't get it anywhere anymore (the chain that sold it closed), and C) because in the several years I have known her, I can count on one hand how many times I have made food (of any kind!) for her (tragedy?--most definitely!).   

No this is not healthy (by any means), but it was an adventure!  I had never made Red Velvet Cake before last year (her birthday), and the ice cream was a challenge but fun!

This recipe does take some time (and dishes), but all ice cream takes at least two days: one to make the ice cream base and one to cool it down sufficiently to turn into ice cream.  I have always chilled the base overnight because that's what I like to do; if you are impatient, you can do it within a few hours of making the base.

Red Velvet Cake Batter Ice Cream
Makes 3 quarts

Ice Cream Base:

1 cup whole milk
1/2 cup sugar
2 egg yolks
2 teaspoons vanilla
2 cups heavy cream
1/2 box of Red Velvet cake mix


Cream Cheese Icing:

8 oz cream cheese, room temperature
1/2 cup powdered sugar, sifted**
1 tablespoon vanilla
1 tablespoon whole milk (might need more to make it runny)


Red Velvet cake bites:

1/2 box of Red Velvet cake mix

items on the back of the box to make cake

Day One:

1. Make cake according to the package directions.  When cake is cooled put in the freezer until frozen.  Then, cut it into bite-sized pieces and freeze.
2. To make the ice cream mixture, pour the cream and vanilla into a medium sized bowl (one that has a lid), sift in the cake mix and whisk until well combined, set aside.
3. In a small saucepan whisk the milk, sugar, and egg yolk together until well blended. Cook the mixture over medium-low heat until stirring constantly until it starts to give off steam (about 160 degrees).
4. Remove the mixture from the heat and pour it into the cream and cake mix mixture. Whisk together until well combined. Put the lid on the bowl, and place in the refrigerator overnight.
5. Then make cream cheese icing (which will be used as the swirl inside the ice cream),  by combining the cream cheese, powdered sugar**, vanilla, and milk in a medium sized bowl until smooth. The icing should be slightly runny, but not watery. Put in the fridge until ice cream is made. **I don't like super-sweet frosting; if you do then by all means, put more sugar in!  :o)

Day Two:

1. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
2. Pour 1/2 of the of the ice cream mixture into a plastic container (one that has a lid), and then swirl a few spoons of the cream cheese icing into the mixture. Gently stir in the frozen red velvet cake chunks. Pour the other half of the ice cream mixture on top, and then swirl in a few more spoonfuls of the cream cheese icing and red velvet cake chunks. (You can leave some of both for toppings!)
3. Place the ice cream in the freezer for several hours or overnight until it has firmed up. 
4. Serve and enjoy!

Unfortunately, my ice cream maker broke (the new one is pictured) so I didn't have the ice cream done until after the bestie got up for the weekend, and that was a blessing because the ice cream was FANTASTIC!  Even Ben loved it, and I don't believe he's even had Red Velvet cake before.  This ice cream did not last the weekend :o)

I will be making some other ice creams (hello homemade drumsticks!), lemonade pops, and trying my hand at frozen yogurt (my favorite!) over the course of the summer.  If you want to try this recipe with your favorite cake, just substitute all of the Red Velvet items for your favorite!

Do you make ice cream?  What is your favorite flavor?

Update  June 2014:

If you just want cake batter ice cream see the recipe below!

Cake Batter Ice Cream

1 box cake mix
1 quart half and half, divided
1/2 cup sugar
2 egg yolks
2 teaspoons vanilla

Day One:

1. To make the ice cream mixture, pour the 3 cups half and half and vanilla into a medium sized bowl (one that has a lid), sift in the cake mix and whisk until well combined, set aside.
2. In a small saucepan whisk the remaining half and half, sugar, and egg yolk together until well blended. Cook the mixture over medium-low heat until stirring constantly until it starts to give off steam (about 160 degrees).
3. Remove the mixture from the heat and pour it into the cream and cake mix mixture. Whisk together until well combined. Put the lid on the bowl, and place in the refrigerator overnight.

Day Two:

1. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
2. Place the ice cream in the freezer for several hours or overnight until it has firmed up. 
3. Serve and enjoy!

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