There are few things in this world greater than a weekend of friends, park time, ice cream, and sweet victory! And there are many things harder than writing a blog post with no current urge to write. But knowing I have no good reason for my writer’s block doesn’t make it any less insurmountable. Perhaps it is this stifling humidity?
In any case, I am thrilled to say that my red velvet cheesecake ice cream was awarded third place in this past weekend’s Brooklyn Ice Cream Takedown. And even more thrilled that I got to spend some quality time with my ice cream scooping and transporting BFFs.
But enough about me, let’s talk ice cream. This ice cream is super tangy (from all the sour cream) and refreshing (from the lemon zest), warm (not in a temperature way but in a spice way, from the cinnamon), and rich (from all the cake chunks). There’s really not much else to say than that it comes together like a breeze and you should be making it right now.
Red Velvet Cheesecake Ice Cream
Makes about 2 pints
1 slice of red velvet cake
2/3 cup sugar
1 pinch of salt
1 teaspoon cinnamon
Zest of 1 lemon
1/2 cup half and half
1 cup sour cream
Prepare the red velvet cake by removing the frosting. Cut cake into small cubes, place in a freezer bag, and allow to freeze for one day.
Place all ingredients other than red velvet chunks in a food processor and blend well, until all ingredients are incorporated.
Process the ice cream batter per your ice cream maker’s instructions. When moving the ice cream from the ice cream maker into its freezer container, use a rubber spatula to create a one inch high layer, stud with the frozen red velvet cake chunks, and then repeat, so that all of the red velvet chunks have been placed in the ice cream. Serve on its own–it has all it needs in one delightful package!