Upon moving to America, it took me a second to understand and appreciate red velvet cake. I’ve never experienced a cake or any dessert whose “flavor” and the name solely depend on the addition of artificial food coloring. Once you look beyond its color, though, it’s a mild-tasting chocolate cake with a truly velvet texture.
This American classic slathered with cream cheese frosting is often served during summer holidays like the Fourth of July. I wanted to create a version of this cake that is more refreshing and appropriate for those hot days. That’s why we’re turning that sticky, sweet cream cheese frosting into light, creamy ice cream!…