Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Tuesday, July 22, 2014

Cream Cheese Ice Cream in Red Velvet Brownie Cups

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Is your favorite part of cake the icing?  I know when it comes to cream cheese icing, it can be a tough choice for me.

Okay.  Let's be honest here.  I would totally choose cream cheese icing over the cake any day if I had to.  Because I love it so, I have been wanting to create a Cream Cheese Ice Cream that replicates the flavors of my favorite icing... in a summer-friendly and socially acceptable format.

So this Ice Cream is absolutely perfect.  Sweet and smooth and creamy, with the slightly tangy flavor of cream cheese, this frozen treat pairs with all kinds of things, from cake to chocolate sauce to fresh fruit.  Or just plain.

Red Velvet Brownies are the perfect vessel for this rich and smooth Cream Cheese Ice Cream.

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

Cream Cheese Ice Cream in Red Velvet Brownie Cups

by Susan Zentmyer
    For the Ice Cream
    • 8 ounces cream cheese, softened
    • 1 cup milk
    • 1 tablespoon fresh lemon juice
    • 1 cup sugar
    • 1 teaspoon salt
    • 1/2 cup heavy cream
    For the Red Velvet Brownie Cups
    • 1 box red velvet cake mix
    • 3/4 cup butter, melted
    • 1 egg
    • 1/2 cup water
    Make the Ice Cream
    Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. (a blender or food processor is necessary in this step to ensure a very smooth mixture)
    Transfer to a bowl, then stir in cream. Chill mixture in the refrigerator for two to four hours or in freezer for one hour.
    Process cream cheese mixture in ice cream maker for 25 minutes, or according to manufacturer's instructions.
    Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.
    Make the Brownie Cups
    Preheat oven to 325 degrees F.
    Combine egg, butter, water in a bowl. Add red velvet mix, stir until the ingredients are combined, and lumps are gone.
    Spray a 12-cup muffin tin with cooking spray. Divide the batter between them.
    Bake for 10 minutes.
    Spray the bottom of another muffin tin, and pull the brownies out of the oven. Lay the second muffin tin on top and lightly press.
    Continue baking the brownies for another 5 - 10 minutes.
    Let brownies cool for 15 minutes - with the second tin still in place. Once cooled, carefully remove the top tin. Remove the brownie cups from the tin and place on wire cooling rack.
    Place a brownie cup on a plate. Scoop two scooops of ice cream into the cup and enjoy!
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    zentMRS - Love in the Kitchen
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    1. Delicious summer dessert. Blessings, Catherine

    2. Ok yum!! I had red velvet ice cream and found it to be waayyy too rich, this looks like the perfect solution!

    3. You are making me hungry! Pinned. Hugs~ Lou Lou Girls