- 8
Ingredients
- 15.25 oz Red Velvet cake mix
- Eggs and Oil per instructions on cake mix box
- 14.5 oz can sweetened condensed milk
- 8 oz. Cool Whip (lite, free, sugar free is okay too)
- 8 oz cream cheese, softened*
- 1/4 cup butter, softened*
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- optional: crushed pecans
Preparation
Step 1
Mix and bake the Red Velvet cake according to the directions on the box. You can bake it in any size pan(s), it doesn't matter. Let cool completely.
In a large bowl, use an electric hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, butter, lemon juice, and vanilla until smooth.
Cut the Red Velvet cake in half. Crumble one half into the ice cream batter, leaving large chunks.
Gently fold the cake pieces into the ice cream batter. Pour ice cream batter into a seal-able, freezer safe container. Sprinkle with the crushed pecans.
Seal and freeze overnight. Serve frozen.
Notes
*I've cheated before and not softened my butter and cream cheese. It does leave chunks in the batter, but once the cake is mixed in and everything is frozen, the chunks aren't noticeable.
*Feel free to use less cake. With the amount I used, there is nearly a 1:1 ratio of ice cream batter to cake, and it is quite a lot. While I LOVE it that way, feel free to use less or add more depending on your personal preference.