365g box red velvet cupcake mix
1 litre tub good-quality ice-cream
250g block cream cheese, chopped, at room temperature
1/3 cup icing sugar mixture
2 teaspoons vanilla extract
Liquid red food colouring
125g punnet fresh raspberries
Dark chocolate curls, to decorate
Invert base of a 24cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
Prepare cupcake mix according to packet directions. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Remove side of pan. Transfer cake to a wire rack to cool completely. Re-line pan.
Trim top off cake, leaving the remaining cake about 2cm in depth. Place in prepared pan. Process trimmings in a food processor to form fine crumbs.
Remove ice-cream from freezer. Stand, at room temperature for about 10 minutes, or until slightly softened.
Process cream cheese, sugar and vanilla in a clean food processor until smooth. Add ice-cream. Process until combined. Transfer to a large bowl. Stir in cake crumbs. Tint with colouring.
Pour mixture over cake in pan. Scatter with raspberries. Cover with plastic wrap. Freeze overnight.
To serve, remove side from pan. Slide ice-cream cake onto a serving plate. Stand at room temperature for 5 to 10 minute before serving. Decorate with chocolate curls.
TIP! We used White Wings Red Velvet Cupcake Mix for this recipe. Bombe can be made up to five days ahead. If you prefer, grate chocolate over the ice-cream bombe.