Red-Velvet No-Churn Ice Cream

By margiekyle

Ingredients

• 3 c. cold heavy cream
• 1 14.5-oz. can sweetened condensed milk
• 1/2 9 baked red velvet cake, crumbled

Preparation

Step 1

In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then add almost all the crumbled red velvet cake (reserving some for garnish).

Transfer to a 9-x-5" loaf pan and sprinkle with more crumbled cake. Freeze until solid, at least 6 hours but preferably overnight.

Scoop and serve immediately.