This show-stopping Red Velvet Ice Cream Cake is made with creamy dairy milk and topped with fruit. From Florida Dairy Farmers.

Heat oven to 350F. Line the bottom of a nonstick 9-inch springform pan with parchment or wax paper. In a small bowl, mix 2 cups gingersnap cookie crumbs with melted butter. Press the crumb mixture into the springform pan. Bake 8 minutes or until crust is set. Cool crust completely.

For the cake, preheat oven to 350F. Coat one 9-inch round cake pan with cooking spray or butter. Dust with flour and tap out excess. Line bottom of the pan with parchment or wax paper. Sift flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, beat butter and granulated sugar on medium speed 5 minutes or until light and fluffy. Beat in egg. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Pour into prepared pan. Bake 35-40 minutes or until a pick inserted in the center comes out clean. Remove from the oven and cool 10 minutes in the pan. Invert onto rack. Remove parchment or wax paper and cool cake completely. With a serrated knife trim off domed top of cake layer. Crumble trimmed pieces and set aside.

To assemble, spread a layer of the ice cream onto the gingersnap cookie crust in the springform pan. Freeze for 10 minutes. Place the red velvet cake on top of ice cream layer. Spread another layer of the ice cream on top of the cake layer. Top with red velvet cake crumbs and then sprinkle with remaining gingersnap cookie crumbs. Freeze overnight.

To serve, use a sharp knife to loosen cake from sides of springform pan. Slowly remove pan ring. Serve with fresh fruit and mint leaves on the side.