Categories: desserts

Ingredients

• 1 (8-oz.) bar cream cheese, softened
• 3 c. heavy cream, chilled
• 1 tsp. pure vanilla extract
• 1 14.5-oz. can sweetened condensed milk
• 1/2 baked red velvet cake, crumbled

Directions

1. In a stand mixer fitted with a whisk attachment, beat cream cheese until fluffy. Add heavy cream and vanilla and beat 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).

2. Transfer to a 9"-x-5" loaf pan and sprinkle with more crumbled cake. Freeze until solid, 5 hours, or preferably overnight.

3. Scoop and serve immediately.

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