This red velvet ice cream cake includes two layers of flavorful red velvet cake with cookies and cream ice cream sandwiched in the middle. A simple whipped cream coats the outside, and I garnished with some scrap cake crumbs. With summer around the corner, this recipe will be loved by all.
Red Velvet Oreo Ice Cream Cake
This recipe may be on the more complicated side, but it's so worth it. An easy homemade cookies and cream ice cream is sandwiched between a red velvet cake, then coated in whipped cream. However, do not be intimidated because freezing makes up the majority of the preparation time.
Ingredients
Cookies and Cream Ice Cream
- 1 cup heavy cream 227 g
- 1/2 can sweetened condensed milk 7 ounces
- 1 tsp vanilla extract 6 g
- 1 pinch salt 1 g
- 10 Oreos or chocolate sandwich cookies, crushed
Red Velvet Cake
- 3/4 cup vegetable oil 150 g
- 1/2 cup sugar 100 g
- 1/2 cup milk 113 g
- 1 egg
- 1 tbsp red food coloring 18 g
- 1/2 tsp white vinegar 3 g
- 1/2 tsp vanilla 3 g
- 1 1/4 cup flour 160 g
- 1 tsp cocoa powder 5 g
- 1/2 tsp baking powder 3 g
- 1/4 tsp salt 1 g
Whipped Cream
- 1 cup heavy cream 227 g
- 2 tbsp powdered sugar 15 g
- 1/4 tsp vanilla extract 2 g
Instructions
Cookies and Cream Ice Cream
- In a mixing bowl, add the heavy cream. Whip using a stand or handheld mixer or until stiff peaks form. Mix in the condensed milk and, vanilla extract, and salt. Fold in the Oreos until incorporated.
- Pour the ice cream into an 8-inch cake pan lined with plastic wrap and cover. Freeze for at least 8 hours or until firm.
Red Velvet Cake
- Line an 8-inch pan with parchment paper. Grease the sides of the baking pan. Preheat the oven to 350º F.
- In a mixing bowl, whisk together the vegetable oil, sugar, milk, egg, food coloring, vinegar, and vanilla extract until homogenous. Add the flour, cocoa powder, baking powder, and salt until a batter forms.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a skewer comes out clean when inserted.
- Let the cake cool fully in the baking pan. When cool, remove the cake from the pan and level off the top, then slice the cake evenly into two horizontally. Let the cake chill in the freezer.
Whipped Cream
- In a mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- On a plate, place a layer of red velvet cake. Quickly invert the ice cream layer on top and peel off the plastic wrap. Place the other cake layer on top and cover with a layer of whipped cream.
- Return the cake to the freezer if the ice cream begins to melt. Coat the cake evenly with whipped cream and garnish with cake crumbs if desired. Store in freezer until ready to serve.
