Red Velvet Ice Cream
This ice cream is just wonderful by itself and the glorious ruby of it will pair beautifully with the colours of the season.
You are taking the ice cream into another dimension though if you think of serving it with a good wodge of chocolate fudge cake, the ice cream will cut through the richness and I swear will leave you floundering for words.
This Red Velvet Ice Cream is made with a cheesecake frozen yogurt base to speak to the cream cheddar icing part of red velvet cake, and is blended with the scraps of some remaining red velvet cake.
This is impeccable arrangement in the event that you have an excessive amount of cake or an excess of cupcakes yet prefer not to discard nourishment. You can utilize plain cake or cupcakes, or, on the off chance that they are as of now frosted with cream cheddar icing, you can leave that on and simply squash them up into pieces. My inclination is that one can never get enough of cream cheddar icing!
The ice cream had a sweet cream base, with chunks of red velvet cake. The red velvet cake, in my opinion, definitely doesn’t taste as good in a frozen form. I couldn’t even tell that it was Sprinkles’ signature red velvet cake. It could have been any frozen red velvet cake.
The cone was interesting. There was a hint of red velvet flavor, though it was also quite thin and delicate. It was sturdy enough to hold the ice cream but I didn’t like how easily it broke off when eating it. I wold have liked a thicker, crunchier cone.
