Red Velvet Cheesecake Ice Cream
Source of Recipe
I found this recipe on the Something Swanky blog and knew I had to try it. Itís so easy, no churning, no ice cream maker. I used half the cake so there is nearly a 1:1 ratio of ice cream batter to cake, and it is quite a lot. While I LOVE it that way, feel free to use less or add more depending on your personal preference.
List of Ingredients
1 Red Velvet cake mix
Eggs & Oil per instructions on cake mix box
1 (14.5 oz.) can sweetened condensed milk
1 (8 oz.) Cool Whip (lite, free, sugar free is okay too)
1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1 Tablespoon lemon juice
1 teaspoon vanilla extract
Mix and bake the Red Velvet cake according to the directions on the box. You can bake it in any size pan(s), it doesn't matter. Let cool completely.
In a large bowl, use an electric hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, butter, lemon juice, and vanilla until smooth.
Cut the Red Velvet cake in half. Crumble one half into the ice cream batter, leaving large chunks.
Gently fold the cake pieces into the ice cream batter. Pour ice cream batter into a sealable, freezer safe container.
Seal and freeze overnight. Serve frozen.