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Red Velvet Ice Cream Cake

No-Bake Red Velvet Ice Cream Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 baked red velvet cake (about 4 cups crumbled)
  • 1.5 quarts vanilla ice cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Method
 

  1. Line a 9×5-inch loaf pan with parchment. Crumble the cake to get 4 cups of crumbs. Press half of the crumbs firmly into the bottom of the pan.
  2. Soften the ice cream for 10 minutes, then spread half over the cake layer. Freeze for 15 minutes.
  3. Beat the cream cheese, powdered sugar, vanilla, and milk until smooth. Dollop half over the ice cream and swirl with a butter knife. Repeat all three layers with the remaining ingredients. Cover and freeze at least 4 hours.
  4. Lift the cake out using the parchment, peel it off, and slice with a hot dry knife. Serve immediately.

Notes

The hands-on time is brief, but plan for at least 4 hours of freezing before serving. If you are short on time, make the cake the night before and let it freeze overnight. Keep the pan level in the freezer so the layers stay even.