Based on David Lebovitz`s Cheesecake ice cream recipe. —goodgalsasha
20%-fat sour cream
bite-sized Red Velvet cake crumbs
In This Recipe
Combine the first 5 ingredients in a blender and blend until uniform, smooth and creamy. Chill in the fridge overnight.
Freeze in your ice cream maker according to the manufacturer's instructions adding the cake crumbs at the last couple of minutes of churning. Place in an airtight container in the freezer for at least 4 hours until set.