Red velvet cake and cheesecake are a good match, especially when they come together in homemade ice cream.

This dairy free version has a creamy cheesecake style base with red velvet cake crumbled throughout. The cake adds a soft bite and makes each serving feel a little more special.

I use an ice cream maker for the best smooth texture, then layer in extra cake clusters before freezing the ice cream.

Keeping this recipe dairy free matters because it gives people with dairy restrictions a dessert that still feels familiar and satisfying.

The flavor is lightly chocolatey, sweet, and creamy without being too heavy. It is a nice dessert for weekends, holidays, or any time you want something cold and homemade.

Why This Recipe Is a Keeper

True Red Velvet Flavor – Cocoa, vanilla, and tangy vinegar give every cake cluster that classic red velvet taste.

Creamy Cheesecake Base – Dairy-free cream cheese and coconut milk create a smooth, luscious frozen cheesecake texture.

Perfect Cake Swirls – Soft red velvet clusters add tender bites throughout the creamy ice cream.

Completely Dairy Free – You get the familiar cheesecake and red velvet experience without any dairy ingredients.

Here’s What You’ll Need

For The Red Velvet Cake

1/2 cup All-Purpose Flour
1/4 cup Cane Sugar
1 tbsp Unsweetened Cocoa Powder
1/4 tsp Baking Soda
1/8 tsp Fine Sea Salt
1/3 cup Extra Creamy Oat Milk
2 tbsp Avocado Oil
1 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1/2 tsp Red Gel Food Coloring

For The Cheesecake Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
3/4 cup Extra Creamy Oat Milk
8 oz Dairy-Free Cream Cheese
2/3 cup Cane Sugar
1 tbsp Cornstarch
1 tbsp Unsweetened Cocoa Powder
2 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice
1/2 tsp Red Gel Food Coloring
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Heat the oven to 350 degrees F and line a small loaf pan with parchment paper. Whisk the flour, cane sugar, cocoa powder, baking soda, and sea salt in a bowl.

Step 2

Stir the oat milk, avocado oil, vinegar, vanilla, and red food coloring into the dry ingredients. Spread the batter in the prepared pan and bake for 14 to 17 minutes, or until the center springs back when lightly touched.

Step 3

Cool the red velvet cake completely. Crumble it into bite-size clusters and freeze the clusters for at least 30 minutes.

Step 4

Whisk the coconut milk, oat milk, cane sugar, cornstarch, cocoa powder, vanilla, red food coloring, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened.

Step 5

Blend the warm mixture with the dairy-free cream cheese and lemon juice until completely smooth. Refrigerate the cheesecake base for at least 4 hours.

Step 6

Churn the cold base according to the ice cream maker’s directions. Add two-thirds of the frozen red velvet cake during the final 2 minutes.

Step 7

Transfer to a freezer-safe container and layer in the remaining cake clusters. Freeze for 4 to 6 hours, then soften briefly at room temperature before serving.

Recipe Tips

Use Room Temperature Coconut Milk

Shake the can of full-fat coconut milk very well before opening it. The rich cream often settles at the top, and mixing it back in gives the ice cream a smoother, creamier texture.

If the coconut milk is solid from a cool pantry, set the unopened can in warm water for a few minutes first. This helps the cream and liquid blend evenly without leaving lumps in the base.

Whisk the Cornstarch Completely

Whisk the cornstarch with the sugar, cocoa powder, and milks while the saucepan is still cool. Take an extra moment to smooth out every small clump before placing it over the heat.

Keep whisking as the mixture warms and thickens slightly. A smooth cooked base gives the finished ice cream a silky texture instead of small bits of cornstarch.

Blend the Cream Cheese Smooth

Use dairy-free cream cheese that is softened slightly so it blends easily with the warm coconut mixture. Blend until the base looks completely smooth and creamy, especially around the sides and bottom of the blender.

If your dairy-free cream cheese is very firm, let it sit at room temperature for 20 to 30 minutes before blending. This helps it melt into the base evenly and creates the cheesecake-like texture you want.

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