Upon moving to America, it took me a second to understand and appreciate red velvet cake. I’ve never experienced a cake or any dessert whose “flavor” and the name solely depend on the addition of artificial food coloring. Once you look beyond its color, though, it’s a mild-tasting chocolate cake with a truly velvet texture.
This American classic slathered with cream cheese frosting is often served during summer holidays like the Fourth of July. I wanted to create a version of this cake that is more refreshing and appropriate for those hot days. That’s why we’re turning that sticky, sweet cream cheese frosting into light, creamy ice cream!
What Kind of Ice Cream Goes With Red Velvet Cake?
You can use store-bought ice cream, but my no-churn cream cheese ice cream is more delicious and easier to deal with. Have you tried softening store-bought ice cream for cakes? It’s a messy endeavor: It melts, loses volume and air, and creates icy results. This base is streamlined and as quick as making whipped cream. Plus, it’s made with cream cheese, mimicking the tang and nostalgia associated with red velvet cake.
