Start to finish: 6 hours
Makes: 8-10 slices
1 box red velvet cake mix, prepared to package instructions
½ gallon vanilla bean ice cream
10-ounce bag white chocolate chips
Heat oven to 350 F and butter a cookie sheet with edges. Line buttered pan with parchment paper. Set aside.
Spread prepared cake batter evenly onto cookie sheet and tap on the counter to remove any air bubbles.
Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Once cooled, flip the pan over onto a clean work surface and remove so the parchment is on top. Peel the parchment back to remove.
Remove ice cream from freezer to soften.
Pour chocolate chips into a microwave-safe bowl and heat in 30-second intervals stirring every 15-seconds until melted. Set aside.
Line a loaf pan with parchment paper so the paper is overhanging on the sides. Using a sharp knife, cut the cooled cake into three equal sections, trimming as needed so they fit inside the loaf pan.
Add the first slice of cake to the bottom of the pan. Scoop in roughly half the carton of ice cream and spread with a flat spatula until smooth and distributed. Drizzle half the white chocolate over the ice cream.
Top with the second slice of cake and repeat for the second layer, finishing by topping with the third slice of cake.
Freeze at least 4 hours before serving.
To serve, remove cake from pan by rubbing a hot towel on the outside edges of the pan to loosen. Pull on the hanging edges of parchment to remove the cake.
Slice and serve immediately.