By daily 
Red Velvet Cheesecake Ice Cream Cake
Ingredients:
Cheesecake Ice Cream:
4 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream
Cake:
2 1/4 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
3 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 teaspoon baking soda
Frosting:
2 cups heavy whipping cream
1/2 cup powdered sugar
Directions:
Make the Ice Cream:
In a large bowl, beat together the cream cheese and sweetened condensed milk.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture.
Line two 9-inch baking pans with plastic wrap. Divide the ice cream mixture between the pans, smooth the tops, cover, and freeze until solid, at least 6 hours.
Make the Cake:
Line three 9-inch cake pans with parchment paper and spray with nonstick cooking spray. Preheat the oven to 350°F.
Whisk together the flour, cocoa, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing after each.
Alternate adding the flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Stir in red food coloring and vanilla.
Mix vinegar and baking soda in a small bowl (it will bubble); fold into the batter.
Divide batter evenly among the pans. Bake for 20 minutes or until a tester comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Make the Frosting:
Beat the cream to soft peaks, add powdered sugar gradually, and continue to beat to stiff peaks.
Assemble the Cake:
Level the cake layers if needed.
Place one cake layer on a stand, add one ice cream layer, top with second cake layer, add second ice cream layer, then cover with the final cake layer.
Frost the entire cake with whipped cream.
Freeze until ready to serve.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 9 hours | Servings: 12-16
Kcal: 586 kcal | Servings: 12-16 servings