And it has Little Debbie Red Velvet Cakes swirled throughout it, giving that cute freckled look and that creamy, chocolaty red velvet taste.
Dude. It’s cake and ice cream in one. There’s really not much better than this.
I used to work at this cupcake shop and red velvet was the most popular flavor. I don’t know how or why people loved it so much; it just tasted like cupcake. You know how things sometimes just taste like… it? Like that’s it? No other notes, no other flavors, just kind of one-note? That was this red velvet cupcake. It kind of just tasted like glorified red bread, which is weird since I’ve never tried red bread before then.
Then said red bread was topped with a mound of cream cheese frosting which was way too sweet. So in other words, it wasn’t that great, but everyone freaked for it. When we were sold out, you’d think it was the start of World War III. People were nutso for their red bread.
So from that stemmed a general dislike for red velvet. I didn’t understand the overwhelming appeal of this mysterious is-it-chocolate-or-not Southern staple. But then I partnered up with Little Debbie – you know, the QUEEN of snack cakes – and she sent me a box of their Red Velvet Cakes. Chiiiiiiiild, you can color me a red velvet fan through and through if they all taste that good. It was chocolaty without being overpowering, richly sweet without being cloying, and had that marshmallow-y creamy center that was absolutely heaven on earth.
This ice cream is PACKED with rich, tangy and creamy cheesecake flavor – the base is cheesecake, after all – and it’s studded with chunks of Little Debbie Red Velvet Cakes swirled throughout. This would be the BEST served up in a waffle bowl or cone, and I happen to think it’d be mighty tasty with hot fudge drizzled on top. But that’s just me, obvi.
[PSSST – want to win a case of your favorite Little Debbie snacks? Be sure to enter on my Facebook post today! Hop on over and answer a simple question for your chance to win.]
Now let’s get ice creamin’.
- 1 (8 oz) tub Cool Whip, thawed
- 1 (14 oz) can sweetened condensed milk
- 1 small box sugar-free/fat-free instant cheesecake pudding mix
- 1 box Little Debbie Red Velvet Cakes, roughly chopped into bite-sized bits
- Pour the sweetened condensed milk into a bowl and stir in the cheesecake instant pudding mix just barely to combine. Place the Cool Whip in a large bowl and drizzle the sweetened condensed milk mixture over top; gently fold the milk mixture into the Cool Whip until combined.
- Barely stir in the chopped Red Velvet Cakes until incorporated. Place the mixture into a freezer-safe, airtight container and freeze for up to 6 hours before serving.
Mmmm. An easy, four-ingredient ice cream is hard to beat, and this ice cream has it all – tangy, sweet, creamy and cakey, all wrapped in one. You won’t be able to resist this simple ice cream recipe!
Have a super sweet day – and be sure to check out FACEBOOK for your chance to win Little Debbie products!