Lunch: Red-Velvet No-Churn Ice Cream
Recipe by Lindsay Funston A frozen holiday treat that has us feeling HOT.
Ingredients
3 c. cold heavy cream
1 14.5-oz. can sweetened condensed milk
1/2 9 baked red velvet cake, crumbled
Instructions
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).
Transfer to a 9-x-5" loaf pan and sprinkle with more crumbled cake. Freeze until solid, at least 6 hours but preferably overnight.
Scoop and serve immediately.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
