I've made so many no-churn ice creams during my short time at Delish, you'd think I have nothing more to say about them. Well, think again. When I love something enough, I wax poetic about it until everyone takes a bite—because how else are you supposed to prove a food's worthiness?! Well, mark this red velvet ice cream as something totally worthy of being at the top of your Christmas cooking list.
Could an ice cream get more festive? This red velvet cake gets its gorgeous red and white swirls from mixing in crumbled baked red velvet cake (rather than the cake mix, which will stain the ice cream a pinkish red throughout). If you want to steer clear of unbaked cake mix, this is the best route, but if you're desperate for a timesaver, you can technically skip baking the cake and stir in the mix instead.
Our no-churn method remains the same—sweetened condensed milk and whipped heavy cream—but because of the cake, this one has the best results if you freeze it overnight. As with all no-churn, make sure to serve it immediately after scooping; it melts faster than you think.
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