150ml double cream
90g cream cheese
1 tablespoon icing sugar
3 scoops vanilla ice cream
200ml whole milk
3 slices red velvet cake
2 tablespoons red gel food colour
1. To make the cream cheese topping, whip the double cream, cream cheese and icing sugar together. Set aside.
2. In a blender, combine ice cream, whole milk, 2 slices of red velvet cake and red food gel colour and blend until smooth.
3. Pour into a glass and top with the cream cheese, another slice of red velvet cake and a straw.