Author Notes
Based on David Lebovitz`s Cheesecake ice cream recipe. —goodgalsasha
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Ingredients
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300 grams
cream cheese
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180 grams
20%-fat sour cream
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125 milliliters
pouring cream
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130 grams
sugar
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1/2 teaspoon
vanilla extract
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100 grams
bite-sized Red Velvet cake crumbs
Directions
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Combine the first 5 ingredients in a blender and blend until uniform, smooth and creamy. Chill in the fridge overnight.
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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.
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