top of page
Search

Red Velvet Cheesecake Ice Cream


Red Velvet Cheesecake Ice Cream
Red Velvet Cheesecake Ice Cream

A decadent getaway dessert — reimagined, refined, and guilt-free!



Some flavors surprise you. This one stopped us in our tracks.


The inspiration for this Red Velvet Cheesecake Ice Cream comes from a dessert Laith and I have enjoyed a few times at the Hard Rock Hotel in Daytona Beach, Florida — a place we love to escape to when we need to unplug, reset, and enjoy a little bit of beach therapy. That dessert isn’t ice cream, but it is unapologetically indulgent: rich, creamy, dramatic, and very much a “vacation treat.”


The truth? As delicious as it was, we always knew it wasn’t made with the cleanest ingredients, and the last time we had it, our bodies let us know. Sugar overload, heavy processing, and digestive discomfort took away from the experience.


So we asked ourselves a simple but powerful question:


What if we could recreate the feeling of that dessert — without the sugar, guilt, or digestive regret?


This Red Velvet Cheesecake Ice Cream is the answer.


Why This Recipe Works

We started with my cream cheese ice cream base, which already delivers that rich, cheesecake-style indulgence. Then we layered in a keto red velvet thin sponge cake, soft, tender, and deeply chocolatey with just enough tang to balance the creaminess.


The result?

  • Creamy and luxurious

  • Chocolatey with subtle red velvet warmth

  • Balanced sweetness

  • Scoopable straight from the freezer

  • And honestly… better than we expected


This recipe is proof that indulgence doesn’t have to come with excess sugar, restriction, or regret. You can enjoy bold, nostalgic flavors while still honoring your health.


And yes — I added the optional cream cheese swirl, because sometimes you don’t hold back.

Keto Red Velvet Thin Sponge Cake


Pan: 9×13 sheet pan

Thickness: ~¼–⅜ inch

Yield: One thin sheet (or 6–8 dessert portions)


Dry Ingredients

  • 1 cup super-fine almond flour

  • 2 Tbsp Dutch-process cocoa powder

  • ½ cup allulose (or monk fruit/allulose blend)

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp fine sea salt


Wet Ingredients

  • 3 large eggs, room temperature

  • ¼ cup avocado oil

  • ¼ cup sour cream

  • 1½ tsp vanilla extract

  • 1½ tsp apple cider vinegar


Optional Cheesecake Swirl

Lightly marble before baking:

• 2 oz cream cheese

• 1½ Tbsp powdered allulose

• Splash vanilla (1/2 tsp)


Gently swirl with a toothpick for visual interest.


Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 sheet pan with parchment, leaving overhang.

  2. Whisk dry ingredients thoroughly.

  3. In a separate bowl, whisk eggs, then add oil, sour cream, vanilla, vinegar, and coloring.

  4. Combine wet and dry ingredients just until incorporated.

  5. Spread batter very thin and evenly.

  6. *If you are adding the cream cheese swirl, do it here.

  7. Bake 10–13 minutes, until matte and springy.

  8. Cool completely, then lift out using parchment.


Note: Cut half the sheet cake into small cubes and bake in the oven at 300°F for 5-8 min. Cool completely before mixing in at the end of the churn or fold in layers when scooping into the container.

Cheesecake Ice Cream Base


Dairy

  • 1½ cups organic half & half

  • ¾ cup organic heavy cream

  • 8 oz cream cheese, very soft


Sweet & Flavor

  • ¾ cup allulose (adjust to taste)

  • 1 tbsp vanilla extract

  • 2 tbsp fresh lemon juice (adjust to taste)

  • 1 tbs vodka (optional)

  • Pinch sea salt


Method

  1. Blend all ingredients until completely smooth and airy.

  2. Chill base 4–8 hours (overnight ideal).

  3. Churn according to your ice cream maker.

  4. Layer with red velvet sponge pieces.

  5. Freeze 4 hours for firmer scoop, or enjoy soft-serve.



Estimated Macros

(Approximate — based on full batch, assuming 8 servings)

Per Serving (Ice Cream + Cake, no swirl)

  • Calories: ~330

  • Fat: ~29 g

  • Protein: ~10 g

  • Total Carbs: ~13 g

  • Net Carbs: ~4–5 g

  • Sugar: ~1 g


NOTE: Only half of the red velvet sponge and swirl are folded into the ice cream, maintaining a balanced texture and moderate macros while still delivering visual impact and an indulgent flavor. Macros may vary slightly depending on the brand of dairy and sweetener used.

Final Thought


This Red Velvet Cheesecake Ice Cream is more than a recipe — it’s a reminder that we don’t need to give up indulgent foods while remaining true to our wellness lifestyle. We can recreate the flavors we love, elevate the ingredients, and enjoy them fully — no guilt and no restriction.


This one feels like a vacation bite…just a little smarter.


Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid Hand Mixer: https://amzn.to/4iqE0eE

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI


Ingredients We Use

❇️ Allulose Baking Blend: https://amzn.to/3MNL88Z

❇️ Ghiradelli Unsweetened Cocoa Powder Dutch Process: https://amzn.to/3XeVWir


(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

Comments

bottom of page