Ingredients:

  • 432g Red Velvet cake mix
  • 240ml Water
  • 115g Vegetable oil
  • 3 large Eggs
  • 473ml Blue Moon or Vanilla ice cream (dyed blue)
  • 60ml Heavy cream (for blue layer)
  • 225g Cream cheese, softened
  • 100g Powdered sugar
  • 240ml Heavy whipping cream, cold
  • 5ml Vanilla extract
  • 473ml Strawberry or Raspberry ice cream
  • 60ml Heavy cream (for red layer)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix red velvet cake mix, water, vegetable oil, and eggs until smooth. Pour into the pan and bake for 25 minutes or until a toothpick comes out clean.
  3. Allow the cake to cool completely, then place it in the freezer for 20 minutes to set the base.
  4. Beat softened cream cheese and powdered sugar until smooth. Slowly stream in vanilla extract and heavy cream, whipping on high until stiff peaks form.
  5. Slightly soften the blue ice cream. Fold in 60ml of whipped heavy cream and spread evenly over the frozen red cake base using an offset spatula.
  6. Pour the stabilized cream cheese mixture over the blue layer and smooth the top until perfectly flat.
  7. Slightly soften the strawberry or raspberry ice cream. Fold in the remaining 60ml of whipped heavy cream and spread as the final top layer.
  8. Freeze for at least 6 hours before serving to ensure structural integrity.