When I asked my son the annual birthday question, “what kind of birthday cake do you want?” and he chose Red Velvet Cake, I was not the least bit surprised.

After all, red velvet is his fave. Although, I’m pretty sure red velvet is more popular among the ‘bride to be’ set than it is with 12-year-old boys. But not many 12 year-old boys are like mine. Having been exposed to sampling an endless selection of cakes from the time he could eat solid food, this boy knows his cake! We landed on a Red Velvet Ice Cream Cake, just to mix thing up a bit this year.

Jump to:

• 🍽 Equipment
• 🥘 Ingredients
• 🔪 Instructions
• 🌡️Storing
• 👪 Serving size
• 💭 Top tip
• ⭐ REVIEWS
• 🍰 Red Velvet Ice Cream Cake Recipe
• 📋 Related Recipes

🍽 Equipment

I had never made any kind of ice cream cake before, so my biggest concern was that I didn’t know how I’d make the ice cream part for the cake, given I don’t even have an ice cream maker. Turns out, that was to be the least of my concerns. You do NOT need an ice cream maker for this recipe!

The Plan:

You are looking at what was supposed to be my test cake. The plan was to make a much bigger Homemade Red Velvet Cake, as I usually do for a birthday party. But sometimes life gives us Plan B. And we make 2 cakes. Lucky for me, I had made this extra “test cake” because it became a necessity a few days before the party when my husband not only asked what kind of cake I would be making this year, but the bigger and more important question, “Do you know if they have a freezer?”

Plan B:

It didn’t even occur to me that I may need a freezer (doh!) And apparently Extreme Air Park, where we had the party, does not have a freezer, or even a fridge for that matter. Considering it was potentially going to be a very hot day and my cooler isn’t wide enough for a cake carrier (and cooler’s just don’t cut it when it comes to keeping anything frozen anyway), I was forced to resort to Plan B.

Although I must admit, I fought it the entire way, trying to convince myself that my ice cream cake wouldn’t melt in the 3+ hours between the transporting of the cake, the party itself, getting to the party room, eating the food, then finally cake time. I even toyed with the idea of a getting myself new, better, bigger cooler because, let’s face it, I wanted to avoid Plan B at all costs. In my world, Plan B always entails more work. And giving myself more work is something I really do try to avoid. I really did not want to make a second cake! Keep in mind, I was still committed to completing Plan A – the red velvet ice cream birthday cake he actually wanted in the first place (the one you see here)!

The Best Laid Plans

I’m not sure if you are like me in that Plan B tends to happen all too often? And that would be fine if I was a laid-back, go-with-the-flow type of person. But I am clearly not. I am a planner. And that’s precisely why I plan ahead – to avoid situations like this – scrambling at the 11th hour and stressing myself out. That’s not to say that I can’t handle a few bumps along the way, but a brand new last-minute plan is only a twister waiting to happen for a planner that doesn’t like surprises.

🥘 Ingredients

In the end, my ice cream problem was easily solved with this delicious no churn cheesecake ice cream filling. adapted from Taste & Tell. And I used my favorite Red Velvet Cake (adapted from Chef Steph’s Southern Red Velvet), as well as my favorite Dreamy Creamy White Chocolate Cream Cheese Frosting by Rose Levy Barenbaum (with a few of my own changes/adaptations) And eventually it all culminated in this delicious Red Velvet Ice Cream Cake! I have taken the BEST of the BEST recipes and combined them into The BEST red velvet ice cream cake!

🔪 Instructions

If you’re not sure how to make Red Velvet Ice Cream Cake or even a little intimidated by it, do not be- it is easy! It is as simple as making a cake, making the no churn ice cream separately, then putting them together!

🌡️Storing

Clearly, from my story, it’s evident that this needs to be stored in the freezer! No churn ice cream melts very quickly, so you’re going to want to take it out only to decorate it, then again, to serve it. Then get it back on the freezer asap and keep it there! The white chocolate cream cheese icing freezes very well too.

👪 Serving size

As is, this recipe will serve 12. However, if you prefer a multi-layer cake, then double everything (the cake, ice cream filling and frosting). You can do this by clicking on the blue serving size in the recipe card. It will adjust all the ingredients accordingly.

So, if are looking for an easy red velvet cream ice cream cake and don’t have an ice cream maker, this is THE ONE! I have made a lot of red velvet cakes and cream cheese frostings over my many years of cake baking and decorating and these are my chosen ones. The no churn ice cream is a cool and refreshing addition to my absolute favorite red velvet cake and cream cheese icing combo! And I did try to keep it easy – no fancy decorating required. I used a cake spatula and a butter knife to swirl it a bit, then put some multi-colored sprinkles on and that was it!

💭 Top tip

Crumb-free Frosting: I use Wilton Cake Release (affiliate link). The cakes come out just like this (below), then I brush off any crumbs with a pastry brush before I frost.

So if you are looking for an amazing red velvet ice cream cake, give this one a try!

And if you love ice cream cakes, you’ll love my Cookie Dough Ice Cream Cake (Dairy Queen Copycat) (shown) and my Neapolitan Ice Cream Cake!

⭐ REVIEWS

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📋 Related Recipes

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• Festive Red Velvet Brownie Bites