Red-velvet cake got its name from its maroon color (courtesy of the natural cocoa used in early recipes) and soft, delicate crumb. Here, it transforms an ice cream sandwich. Bake the cake first, then, once it's cool, slice it in half, layer in softened store-bought ice cream, and freeze for at least eight hours. Prior to serving, cut it into rectangles and freeze them to set, then dunk both sides in melted bittersweet chocolate, freezing again after each coating. Then, enjoy blissful bites of crunchy shell, rich cake, and cool creaminess. Get the recipe at the link in bio! 📷: @christophertestani