Name: Red Velvet Ice Cream Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 1 egg; 5/8 cup (1/2 + 1/8 cup) oil; 5/8 cup buttermilk; 1/2 tbsp vinegar; 1/2 tsp vanilla extract; 1 oz red food coloring; 1 1/4 cups all-purpose flour; 1 cup sugar; 1 tbsp cocoa powder; 1/2 tsp baking soda; 8 oz cream cheese, room temperature; 1/2 cup sugar; 1/8 cup milk; 1 tsp vanilla extract; 8 oz Cool Whip (or homemade whipped cream); cake crumbs (from cutting off tops of cakes); 12 oz cream cheese frosting (whipped icing recommended); 3/4 cup heavy whipping cream; remainder of cream cheese frosting; 3/4 cup fresh blueberries

Introduction

This Red Velvet Ice Cream Cake is a delightful combination of moist red velvet cake layered with creamy, tangy ice cream and topped with fluffy whipped cream and fresh blueberries. It’s a show-stopping dessert perfect for celebrations or any time you want an impressive treat that’s cool and comforting.

A slice of red velvet cake with three layers is shown on a white plate. The bottom and top layers are deep red and moist, while the middle layer is a thicker white and pink creamy mix. On top of the cake is a smooth white frosting, and a small pile of fresh dark blue blueberries rests on the frosting. Around the base of the cake slice on the plate, a few more blueberries are scattered. A metal fork lies beside the cake on the plate, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the cake:

1 egg
1/2 + 1/8 cup oil
1/2 + 1/8 cup buttermilk
1/2 tbsp vinegar
1/2 tsp vanilla
1 oz red food coloring
1 1/4 cups flour
1 cup sugar
1 tbsp cocoa
1/2 tsp baking soda

For the ice cream layer:

8 oz cream cheese, room temperature
1/2 cup sugar
1/8 cup milk
1 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
Cake crumbs (from trimming cake tops)

12 oz can cream cheese frosting (whipped icing recommended)

For the topping:

3/4 cup heavy whipping cream
Remainder of cream cheese icing
3/4 cup blueberries

Instructions

Step 1: Preheat the oven to 350°F. Whisk together all wet cake ingredients (egg, oil, buttermilk, vinegar, vanilla, food coloring) in a large bowl until combined. In a separate large bowl, whisk together all dry ingredients (flour, sugar, cocoa, baking soda). Mix wet ingredients into dry on medium-high speed until fully blended.

Step 2: Pour the batter evenly into two greased and lined 8-inch cake pans. Bake for 19-21 minutes or until a toothpick inserted comes out with a few crumbs. Let cakes cool for a few minutes in pans, then transfer to a wire rack to cool completely.

Step 3: To make the ice cream layer, combine cream cheese, sugar, milk, and vanilla in a bowl until smooth. Fold in the Cool Whip gently. Trim the rounded tops off the cooled cakes with a serrated knife, crumble these tops, and stir crumbs into the ice cream mixture.

Step 4: Line the sides of an 8-inch springform pan with parchment paper that extends above the edges. Place one cake layer at the bottom. Spread one-third of the ice cream mixture over the cake evenly.

Step 5: Spread 1/2 cup of cream cheese frosting on top of the ice cream layer. Then add another third of the ice cream mixture, spreading evenly. Repeat with another 1/2 cup of cream cheese icing, then the final third of ice cream mixture. Smooth the top carefully.

Step 6: Place the second cake layer on top. Freeze the assembled cake for at least 5-6 hours or overnight until firm.

Step 7: For the topping, chill a metal bowl and whisk in the freezer for 15-20 minutes. Whip the heavy cream until stiff peaks form, about 5-7 minutes. Gently stir in the remaining cream cheese icing.

Step 8: Remove the frozen cake from the springform pan and peel off the parchment. Spread the whipped topping over the cake and decorate with blueberries. For freshest berries, add just before serving.

Tips & Variations

Using an 8-inch springform pan ensures easy removal of the cake once frozen, but if you don’t have one, lining your pan with clear wrap helps lift the cake out.

Homemade whipped cream can be substituted for Cool Whip in the ice cream mixture for a fresher taste.

Blueberries can be swapped with raspberries or strawberries for a different fruity twist.

Allow the cake to soften for about 15 minutes after removing from the freezer before slicing for cleaner cuts.

FAQs

Can I make this cake without a springform pan?

Yes. If you don’t have a springform pan, line a regular 8-inch pan with clear wrap before adding parchment and the cake layers. This will allow you to lift the cake out easily once frozen.

What if I don’t have cream cheese frosting?

You can whip together softened cream cheese with powdered sugar and a bit of vanilla to create a quick cream cheese frosting. Whip it until light and fluffy for the best texture.