Red Velvet Cake Ice Cream
By Tested and perfected in the Sur la Table kitchen
Red Velvet Cake Ice Cream
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1 quart
- Red velvet cake (makes enough for two batches of ice cream):
- 1/4 cup vegetable oil, plus more for greasing the pan
- 1 cup unbleached all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Wilton red gel coloring, or more for desired color
- 1/3 cup chopped pecans
Cream cheese ice cream:- 8 ounces (1 package) cream cheese, softened
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly ground
- 3/4 cup granulated sugar
- 1/8 teaspoon fine sea salt
With a little extra time and effort, you can use this recipe to make ice cream sandwiches. Simply drop tablespoons of cake batter 2 inches apart onto lined baking sheets, bake, and chill. Make ice cream as directed and freeze until firm enough to scoop. When ready, scoop ice cream between 2 cake halves and press gently to adhere.
Preheat oven to 350°F. Grease 8 by 8-inch cake pan with oil. Set up and pre-chill ice cream maker. Place a 1-quart, freezer-safe container with a tight fitting lid in the freezer to chill.
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
In another medium bowl, combine 1/4 cup oil, sugar, egg, buttermilk, vanilla, and red coloring; whisk until smooth and incorporated. Add the dry ingredients into the wet and stir until just combined and batter is smooth and thick.
Spread batter into prepared cake pan and scatter pecans over the top. Bake until cake is springy to the touch, about 10 minutes. Cool cake on a wire rack for 10 minutes and then refrigerate until very cold.
For the ice cream: Combine the ice cream ingredients in a blender and process on medium speed until smooth, about 30 seconds. Transfer to an ice cream maker and churn according to the manufacturers’ instructions.
Cut half of the red velvet cake in 1-inch squares. (The other half can be frozen and used to make more ice cream, or cut into larger squares to serve as a platform for serving ice cream.)
Transfer ice cream to chilled container and fold in cake pieces. Enjoy right away, or freeze for 2 hours or until ice cream is firm enough to scoop.
Preheat oven to 350°F. Grease 8 by 8-inch cake pan with oil. Set up and pre-chill ice cream maker. Place a 1-quart, freezer-safe container with a tight fitting lid in the freezer to chill.
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
In another medium bowl, combine 1/4 cup oil, sugar, egg, buttermilk, vanilla, and red coloring; whisk until smooth and incorporated. Add the dry ingredients into the wet and stir until just combined and batter is smooth and thick.
Spread batter into prepared cake pan and scatter pecans over the top. Bake until cake is springy to the touch, about 10 minutes. Cool cake on a wire rack for 10 minutes and then refrigerate until very cold.
For the ice cream: Combine the ice cream ingredients in a blender and process on medium speed until smooth, about 30 seconds. Transfer to an ice cream maker and churn according to the manufacturers’ instructions.
Cut half of the red velvet cake in 1-inch squares. (The other half can be frozen and used to make more ice cream, or cut into larger squares to serve as a platform for serving ice cream.)
Transfer ice cream to chilled container and fold in cake pieces. Enjoy right away, or freeze for 2 hours or until ice cream is firm enough to scoop.