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red velvet ice cream cake near me

Red Velvet Ice Cream Cake

Farah's Recipes
This amazing red velvet ice cream cake is for red velvet and ice cream lover. it's so easy to make and very delicious.
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Prep Time 30 minutes
Cook Time 25 minutes
Freezing Time 8 hours
Total Time 8 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 pieces

Ingredients
  

  • 2½ cup flour 360 g
  • 1½ tablespoon cocoa 10 g
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1⅓ cup sugar 330 g
  • 315 ml buttermilk 1¼ cup
  • 100 ml oil ⅓ cup+ 1 table spoon
  • 100 g butter
  • 3 eggs
  • 2 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon red food color

ICE CREAM

  • 260 g heavy cream
  • 130 g sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt

FOR DECORATION

  • whipped heavy cream

Instructions
 

  • Preheat the oven to 180 Celsius.
  • Line 9-10 inch cake pan with parchment paper, then sprays with nonstick cooking spray.
  • In a stand mixer beat the butter and sugar for 2-3 minutes, and always scrape the bowl.
  • Then add the egg one at a time and mix well then add the vanilla.
  • Then add the milk and mix finally add the oil and the red food color.
  • In another bowl sift the flour, baking soda, baking powder, and salt.
  • Add flour mixture to liquids and mix for 2- 3 minutes or until all the ingredients are incorporated.
  • Pour the cake mixture onto the pan and bake it foe 25-30 minutes.  (stick a toothpick in and it comes out clean)
  • Leave the cake to cool completely.
  • For making the ice cream, in a saucepan pour the heavy cream and add the sugar and salt.
  • Stir on low heat until the mixture becomes to boil like when bubbles on the edges. ( don't let it boil)
  • Pour the mixture into the container and put in the fridge to cool for 3-4 hours.
  • Whip the mixture for 3-4 minutes.
  • Line baking pan with plastic wrap. Put the cooled cake the pour the ice mixture on it.
  • Put the pan in the freezer for 7-8 hours to freeze.
  • Decorate the cake with whipped cream

Notes

  • Red velvet ice cream cake will freeze for hours, so it will be solid after freezing. So make sure to take it out of the freezer 30 minutes before serving to ensure it softens a little bit. In these minutes you can decorate it with whipped cream.
  • The size of the cups were used in this recipe:
  • 1 cup = 250 ml
  • 1/2 cup = 125 ml
  • 1/3 cup = 85 ml
  • 1/4 cup = 65 ml
Keyword red velvet cake recipe, red velvet ice cream cake