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How to make a red velvet ice cream cake

Red Velvet Cream Cheese Ice Cream Cake

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  • Author: Erin Browne
  • Total Time: 2 hours
  • Yield: 1 6-inch cake 1x


  • For the Ice Cream:
  • 1 8 oz. package of cream cheese at room temperature
  • 1 14.5 oz can of sweetened condensed milk
  • 1 TBS vanilla bean paste (or extract)
  • 1 pint heavy cream
  • For the Cake:
  • 3/4 cup cake flour
  • 1/4 tsp baking soda
  • 2 tsp (heaping) unsweetened cocoa powder
  • pinch of salt
  • 2 TBS unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 1/4 cup canola or vegetable oil
  • 1 large egg at room temperature, separated
  • 1 tsp vanilla extract
  • 1/4 tsp white vinegar
  • red food coloring
  • 1/4 cup buttermilk, room temperature
  • For Chocolate Crunchies:
  • 1 sleeve Oreo cookies (12-16 cookies)
  • Chocolate Magic Shell topping


  1. For the Ice Cream:
  2. Place a large glass or metal bowl in the freezer to use for the whipped cream. Meanwhile, in another bowl using a stand or hand mixer, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste or extract until smooth.
  3. In the chilled bowl, using a hand mixer or the whisk attachment of a stand mixer, beat the heavy cream to soft peaks.
  4. Fold the cream cheese mixture into the whipped cream.
  5. Pour the mixer into a freezer safe container and place into the freezer.
  6. For the Cake:
  7. Preheat oven to 350F. Grease and flour a 6-inch round cake pan. Set aside.
  8. In a small mixing bowl, stir together flour, baking soda, cocoa powder, and salt. Set aside.
  9. In a different bowl, use a hand mixer to beat the butter until smooth and creamy. Add the sugar and mix until creamed together well, scraping down the sides as needed.
  10. Add the oil and mix for an additional 2 minutes, then add the egg yolk and vanilla extract and beat until combined. Add the buttermilk, vinegar and enough food coloring to achieve desired color. Mix well.
  11. With mixer on low speed, add the dry ingredients in 2 additions, mixing until just incorporated. Do not overmix.
  12. In a separate small bowl, whisk the egg whites until foamy (you don't need to have peaks) Gently fold the whites into the wet mixture with a rubber spatula.
  13. Transfer batter into cake pans and bake on center rack for 20-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Your oven may vary, so I recommend checking the cake starting at 20 minutes.
  14. Allow cake to cool in the pan for about 20 minutes and then remove it and allow to finish cooling on a wire rack.
  15. For Chocolate Crunchies:
  16. Mix together cookie crumbs and enough Magic Shell topping to make them stick together in a paste of desired texture (you really can't mess this up - use a little or use a lot!). Set aside.
  17. Assemble the cake:
  18. Use a long serrated bread knife to slice the cake layer in half. Place the lower slice in the bottom of a 6-inch springform pan. Cover with a generous layer of chocolate crunchies, and then cover with a thick layer of ice cream, leaving about 3/4 inch of space at the top of the pan. If the ice cream has become to thick, allow it to soften on your counter for about 10 minutes.
  19. Place the remaining cake layer slice on top and, if desired, fill in any gaps between the cake and the pan with additional ice cream. It is okay if the top of the cake layer extends above the top of the pan. Freeze for 3-4 hours.
  20. Take the cake out of the freezer and let it warm up for about 5 minutes. Remove the sides of the pan and decorate the top of the cake with additional scoops of ice cream, chocolate crunchies, and sprinkles of your choice. Slice with a large knife. If cake is too firm, run the knife under hot water before slicing.


* This recipe yields much more ice cream than you will use for the cake. Since the ingredients used would be awkward to halve, I recommend serving up the cake with some extra scoops, or eat the extra by itself!

  • Prep Time: 2 hours
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