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Share your recipes May 2014

Food Ventures

Red Velvet Ice Cream

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(Courtesy of Scoop Adventures: The Best Ice Cream of the 50 States.) Makes 1 generous quart.

Author Lindsay Clendaniel states that “baked desserts are often great inspiration for ice cream flavors. My favorite part of red velvet cake is the cream cheese icing, so this scoop is a “reversed” version of red velvet cake with pieces of cake mixed into a cream cheese ice cream base, creating the perfect frozen alternative to a classic Southern cake.”

3 red velvet cupcakes, frosting removed

12 oz. cream cheese

1 & ½ cups sour cream

1 cup sugar

½ cup heavy cream

½ cup buttermilk

¼ teaspoon vanilla extract

Pinch of salt


Prepare your favorite red velvet cupcake or buy your favorite prepared cupcakes. If you bake cupcakes, allow them to cool completely before adding to the ice cream.

Cut the cream cheese into small pieces and place in a blender or food processor. Add the sour cream, sugar, cream, buttermilk, vanilla and salt and blend until smooth. Cover and refrigerate until well chilled, at least 2 hours.

Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Chop the cupcakes into ½-inch cubes. When churning is complete, gently fold in the cupcake pieces. Transfer to a freezer-safe container and top with a few pieces of cupcake. Freeze until firm, at least 4 hours.

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