A red velvet ice cream cake is a festive, refreshing treat for all ages.
Don’t worry about the frosting wilting in the summer heat.
You’re guaranteed to have a crowd-pleaser on your hands.
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We promise each minute is worth it.
Let soften slightly before serving.
Grease and flour 2 (9-inch) round cake pans.
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Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.)
Gradually add granulated sugar, beating until blended.
Add eggs, 1 at a time, beating until blended after each addition.
Beat in food coloring and vanilla.
Beat at low speed just until blended after each addition.
Transfer batter to pans:
Fill muffin cups or ramekins three-fourths full.
Divide remaining batter between prepared cake pans.
Cool cake layers and cupcakes in pans on wire racks 15 minutes.
Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about 30 minutes.
Wrap cupcakes in plastic wrap, and freeze 2 hours.
Remove cupcakes from freezer, and cut into 1/4-inch cubes.
Place ice cream in a large bowl; beat at medium speed until soft but not melted.
Gently fold cupcake cubes into ice cream.
Spread ice cream into prepared pan.
Cover and place pan in freezer until frozen, at least 3 hours or overnight.
Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds.
Let stand 5 minutes.
Make Frosting:
Place cream, powdered sugar, and vanilla in a large bowl.
Beat at medium-high speed until soft peaks form.
With mixer on low, gradually add gelatin.
Increase speed to high, and beat until stiff peaks form.
Assemble the cake:
Place 1 Red Velvet Cake layer on a platter or cake stand.
Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer.
Top with remaining cake layer.
Spread Frosting over sides and top.
Loosely cover with plastic wrap, and freeze at least 2 hours.
Garnish and serve:
Let stand at room temperature 20 minutes before serving.
Top with blueberries, and serve immediately.
Store red velvet cake well-wrapped in the freezer for up to one month.
