Red Velvet Ice Cream
Maya’s Baking Show cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Bryan Peters on SeeMeCook
A frozen dessert combining a cocoa-based ice cream with red velvet cake pieces. Sweetened condensed milk, whipped cream, cocoa, vanilla, and red velvet emulsion create a rich red velvet-inspired base.
- Time
- 14 hours 25 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Red Velvet Cake
- 430 g
- 200 g
- 245 g
- 225 g
Ice Cream Base
- 4 g
- 20 g
- 8 g
- 480 g
Weights are estimates. Together, the ingredients weigh about 2 kg before cooking, which is about 200 g per serving.
Steps
Prepare the red velvet cake using the red velvet cake mix, eggs, milk, and butter. The source identifies these ingredients but does not provide the cake-mixing, baking temperature, baking time, or cooling instructions; follow the cake-mix package directions for those details.
In a large bowl, add the sweetened condensed milk.
Add vanilla extract to your liking and stir it into the condensed milk.
Add the unsweetened cocoa powder and mix it into the condensed milk mixture.
Add red velvet emulsion to taste. The creator first added an unspecified amount, tasted the mixture, and then added another small drop.
Whip the heavy whipping cream to stiff peaks, if it has not already been whipped.
Add the whipped cream to the condensed-milk mixture and combine to form the ice cream base.
Add the prepared red velvet cake to the ice cream mixture in approximately equal parts cake and ice cream. The source indicates that cake pieces were also placed on top, but does not specify the exact cutting or layering method.
Freeze the assembled red velvet ice cream cake. The creator tasted it the next day after it had come fresh out of the freezer.
Before scooping, let the frozen dessert thaw on the counter for about five minutes; the creator found it difficult to scoop directly from the freezer.
Notes
The source does not state the cake-mix package size beyond one box, nor does it provide cake-baking instructions, a freezing container, or a specific freezing time. Because the finished dessert was difficult to scoop, allow it to sit at room temperature for about five minutes before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 661
- Protein
- 10 g
- Carbs
- 60 g
- Fat
- 44 g
- Fiber
- 2 g
Where the calories come from
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