Red Velvet Cake Ice Cream with Cream Cheese Frosting Swirls
After making Red Velvet Cupcakes with Cream Cheese Frosting I had so many left over cupcakes I decided to crumble up a few in a plastic bag and put the leftovers in the freezer for this Red Velvet Cake Ice Cream! For this recipe, I mingled the frozen cake pieces and cream cheese frosting with a luscious and creamy ice cream batter.
Joe’s favorite ice cream flavor is Birthday Cake or Piece of Cake or whatever they decide to name it, depending on the brand. I personally like the kinds with huge cake chunks and sprinkles. Which is why I saved the cupcakes from Monday.
After the ice cream batter was done churning in my ice cream maker, I layered half the batter into a freezable container and a sprinkled half of the cake crumbs on top. Next I added the remaining batter on top and evened it out. I added the rest of the crumbles and froze the ice cream. Once done freezing I added even more cake pieces to the top, so make sure to save at least 3 cupcakes!
I’ve always struggled to find the perfect container to store homemade ice cream in. This time around, I used an 8×8 pan with a lid usually used for brownies and bars. It worked really great. It fit perfectly into the freezer and I was able to stack other things on top of it since the pan is only 2 inches thin.
Joe ate this with a smile on his face, as always. He kept saying, “This is really good!” I’m not sure if that is a compliment coming from him, he loves to eat! I’m so lucky I have a non-picky eater to feed. I had to agree with him this time; this ice cream concoction was really good! (Especially with the extra cake pieces!)
Below you’ll find another one of my “leftover” photos. I’m really having a good time with this personal photography project I’ve started. You can view some of the other photos in the series at my portfolio website.
Make sure your cake is prepared and the crumbles are frozen before beginning this recipe. I would also suggest measuring out your ingredients before you begin because this is one of those recipes where you will want to pay very close attention to the heat and you'll need to stand close to continuously stir the mixture. Don't walk away mid way to grab something you forgot!
Yield: 1 quart
Prep Time: 15 min
Cook Time: 15 min
Total Time: 4 hour 30 min
3 red velvet cupcakes, crumbled into pieces and divided
2 egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
Prepare your cupcakes using a Red Velvet Cake recipe. Crumble and freeze about 3 cupcakes.
Combine eggs, yolks and sugar in a medium sized mixing bowl.
Heat milk and cream in a medium saucepan on low; do not let boil, just “scorch” it while stirring until it is near-boiling.
Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while whisking continuously.
Pour the egg and milk mixture into the remaining milk and cream, continue to beat. Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a wooden spoon. Be very cautious -- you don't want to cook the eggs!
Pour mixture into a bowl and cover. Chill until completely cool. Once cooled, pour mixture into frozen ice cream maker and follow your machine’s directions for churning. Once churning is complete; layer the semi frozen ice cream batter, 1 cup cake pieces and leftover frosting from 3 cupcakes in an airtight container. Store in the freezer until frozen. Reserve leftover cupcake crumbles in the freezer for scooped ice cream topping.
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