Red Velvet Ice Cream Cake

CAKE:

• 1 egg
• 1/2 + 1/8 cup oil
•  1/2 + 1/8 cup buttermilk
• 1/2 tbsp vinegar
• 1/2 tsp vanilla
• 1 oz red food coloring
• 1 1/4 cups flour
• 1 cup sugar
• 1 tbsp cocoa
•  1/2 tsp baking soda

ICE CREAM:

8 oz cream cheese, room temperature

1/2 cup sugar

1/8 cup milk

* 1 tsp vanilla extract

8 oz Cool Whip (or homemade whipped cream)

* cake crumbs (from cutting off tops of cakes)

12 ounce can cream cheese frosting (I used a whipped icing)

TOPPING:

3/4 cup heavy whipping cream

* remainder of cream cheese icing

3/4 cup blueberries

Instructions:

TO MAKE THE CAKE:

• 1. Whisk together all wet ingredients in a large bowl until combined. Set aside.
• 2. In a large mixing bowl, whisk together all dry ingredients until combined.
• 3. Add wet ingredients to dry ingredients and mix on medium high until completely combined.
• 4. Pour into two prepared 8 inch cake pans.
• 5. Bake at 350 degrees for 19-21 minutes or until a toothpick inserted comes out with just a few crumbs.
• 6. Allow to cool for a few minutes in the pans and then remove to a wire rack to finish cooling.

ONCE CAKE HAS COOLED, MAKE THE ICE CREAM:

• 1. Mix cream cheese, sugar, milk and vanilla extract together until well combined.
• 2. Fold in the cool whip.
• 3. Cut the domes (the rounded tops) off of the cakes with a long serrated knife. Crumble the tops of the cakes into the ice cream mixture and stir until well incorporated.

ASSEMBLING IT ALL:

• 1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
• 2. Put the first cake layer in the bottom of your pan.
• 3. Pour a third of the ice cream mixture on top of the cake and spread evenly.
• 4. Add 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.

• 5. Add another third of the ice cream mixture on top of the icing and spread evenly.
• 6. Add another 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
• 7. Top with remaining ice cream and spread evenly, smoothing out the top.
• 8. Top with second layer of cake.
• 9. Allow ice cream cake to freeze completely, 5-6 hours or overnight.
• 10. Once frozen, remove cake from springform pan and remove parchment paper from sides.