By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
1568 cal · 45 min
Red Velvet Cheesecake Ice Cream
Recipe GLPRa38b50a47ea259
A decadent frozen dessert combining creamy cheesecake ice cream with swirls of red velvet cake ice cream. The silky cheesecake base is made from cream cheese, sour cream, and half-and-half, while the red velvet layer features vanilla ice cream folded with red velvet cake mix and crumbles for added texture and flavor. Perfect for those who love the classic red velvet and cheesecake combination.
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Ingredients
1 pint vanilla bean ice cream
1/2 cup red velvet cake mix
1/2 cup red velvet cake crumbs (made by baking the remaining cake mix according to package directions)
8 oz cream cheese, softened
1 cup sour cream
1/2 cup half-and-half
2/3 cup granulated sugar
1/8 teaspoon salt
Directions
Prepare the red velvet ice cream: Remove the vanilla bean ice cream from the freezer and let it soften for several minutes at room temperature until it reaches a scoopable consistency.
Transfer the softened ice cream to a large bowl. Using an electric mixer with beater blades or a rubber spatula, beat in the red velvet cake mix until fully incorporated.
Gently fold the red velvet cake crumbs into the mixture using a rubber spatula, being careful not to overmix. Return this mixture to the freezer.
Prepare the cheesecake ice cream base: Ensure your ice cream maker's freezing bowl or attachment has been in the freezer for at least overnight, or prepare according to manufacturer's instructions.
In a food processor, combine the softened cream cheese, sour cream, half-and-half, sugar, and salt. Pulse until the mixture is completely smooth and silky—do not overmix, but ensure there are no lumps or streaks.
Transfer the cheesecake mixture to an airtight container and refrigerate for at least 1 hour, or overnight, to chill thoroughly.
Pour the chilled cheesecake mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 25 minutes, until the mixture reaches a soft-serve consistency.
Remove the red velvet ice cream from the freezer. Using a rubber spatula, very gently fold the red velvet ice cream into the churned cheesecake ice cream, being careful to preserve the red velvet swirls and avoid blending everything into one uniform color.
Transfer the combined ice cream to a freezer-safe container and freeze for at least 1 to 2 hours before serving to allow it to firm up to the desired consistency.
Comments
The 45-minute claim overlooks churn time; realistically expect 45 minutes active work plus 2–4 hours in the machine, so this is a same-day dessert only, not a weeknight pivot. Red velvet cake mix is standard at every Charlotte grocer (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), and all other ingredients are pantry staples, so no special trip is needed. Cost per serving lands around $4–5 depending on ice cream brand, driven mainly by the base cream cheese and half-and-half; the cake mix is negligible. This serves only two, so it is genuinely a couple's dessert or a small household treat, not a family batch, and leftovers will keep frozen for weeks if stored properly. The technique is straightforward—mix, churn, done—with no finicky steps, though you do need functional equipment and patience for the freeze time.
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