Red-Velvet No-Churn Ice Cream - Cooking Tricks

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Wednesday, October 18, 2017

Red-Velvet No-Churn Ice Cream

A frozen holiday treat that has us feeling HOT.
TOTAL TIME: 
PREP: 
LEVEL: EASY

INGREDIENTS
  • 3 c. heavy cream, chilled
  • 1 14.5-oz. can sweetened condensed milk
  • 1/2 9" baked red velvet cake, crumbled
DIRECTIONS
  1. In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then add almost all the crumbled red velvet cake (reserving some for garnish).
  2. Transfer to a 9"-x-5" loaf pan and sprinkle with more crumbled cake. Freeze until solid, 6 hours, or preferably overnight.
  3. Scoop and serve immediately.

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