Red Velvet Ice Cream + Catching Fireflies Giveaway
Cake and ice cream. You can’t have one without the other and with this Red Velvet Ice Cream, you don’t have to choose! Red Velvet cake is crumbled into a cheesecake ice cream base creating quite possibly the best tasting ice cream around! And most certainly the best ice cream for Valentines Day!
I always get super excited about homemade ice cream. Especially when it’s a recipe that’s super easy to make and doesn’t require tempering egg yolks! All you have to do is whip together cream cheese, sour cream, and half-and-half to make a super creamy and perfectly tart ice cream base for our red velvet cake crumbs.
You really want to make sure that the ice cream base is throughly chilled before placing in your ice cream maker (at least 40 degrees). A chilled mixture spends less time in the machine, which means the smaller the ice crystals that form and the smoother the final texture will be. Since we seem to be living in the arctic here in Central Illinois right now, I chilled my ice cream outside in negative thirteen degree weather for about 40 minutes and I was ready to churn.
Today I’m excited to giveaway a $43 gift certificate to Catching Fireflies. It’s a fun website filled with unique and creative gifts! From unique kitchen gadgets, creative gifts, to cute office accessories, you can find a gift for just about anyone on your list!! Also for a short time catchingfireflies.com is offering 20% off your next purchase when you use coupon code SWEETPEA.
The wonderful folks over at Catching Firflies sent me one of their unique kitchen gadgets to try in my own kitchen. A 6-inch lily pad silicone lid that seals a tight lid on all smooth rims: stainless steel, glass, plastic, melamine. Prevents spills by creating an airtight, watertight seal for reheating and storing. Can go from the freezer to microwave or oven, then use on your dinner table to keep your food warm.
How to Enter: Leave a comment on this post answering the question: “What item would you choose from catchingfireflies.com?”
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
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- Follow Sweet Pea’s Kitchen on Twitter and tweet the following about the giveaway: “Kitchen gadgets #Giveaway! Enter to win a $43 Catching Fireflies gift certificate from @SPKitchen and @whimsicalgifts http://bit.ly/1fZk37G“ Come back and let me know you’ve Tweeted in an additional comment.
- Follow Sweet Pea’s Kitchen and Catching Fireflies on Pinterest and Pin this giveaway!
PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.
Wednesday, February 19, 2014 at 12:00am CST GIVEAWAY CLOSED!!!
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.
Red Velvet Ice Cream
Yield: 1 quart
8 ounces cream cheese
1 cup sour cream
½ cup half-and-half
2/3 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract
2 cups of plain or already icedred velvet cake crumbs
1. Cut the cream cheese into small pieces and place in a food processor fitted with the metal blade. Add the sour cream, half-and-half, sugar, salt and vanilla extract; purée until smooth. Chill the mixture for at least 8 hours or until very cold (40 degrees).
2. When you're ready to make the ice cream, churn it in your ice cream maker according to the manufacturer's instructions. While the ice cream is churning, place the cake crumbs in the container you are going to use to store the ice cream. Once the ice cream is finished churning, add it to the cake crumbs and quickly fold the red velvet cake crumbs into the ice cream. Freeze until firm, at least 3 hours.
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