For the Red Velvet Ice Cream:
In a stand mixer combine the whole milk and the sugar. Whip with a whisk attachment until sugar dissolves.
On slow speed add the cocoa powder and salt. Whip until combined.
Add the heavy cream, and vanilla extract. Whip until light and fluffy.
Add the food colouring and mix on slow until well combined.
Cover the bowl and pop in your fridge for at least one hour.
Remove from fridge and transfer liquid to frozen ice cream bowl.
Turn on ice cream machine and whip for about 10 to 15 minutes.
Pour into a parchment lined shallow dish. This will mean you can use a cookie cutter to cut the ice cream which will make your life easier when putting the sandwiches together.
Stick in the freezer and freeze for at least 4 hours, or overnight.
Remove when cookies are ready so it doesn't melt.
For the Cookies:
In a medium sized bowl combine the flour, cocoa powder, baking soda and salt.
In a separate medium sized bowl combine the butter, brown sugar and egg.
Now combine the wet and dry ingredients and mix until it forms a ball, much like dough.
Divide in half and roll out first half on a lightly floured surface. You want the cookies about ¼ of an inch thick. Think about how thick you would want the ice cream sandwich to be when taking this step. Cut with a cookie cutter and then place the cookies on a parchment lined cookie sheet. Pop in the freezer for about 30 to 60 minutes.
Preheat oven to 350 degrees F.
Remove cookies from the freezer and pop in the oven for 8 to 10 minutes.
Remove and allow to cool completely.
Putting it all together:
Set your cookie bottoms the good side down.
Take your ice cream out of the freezer and working quickly, cut out shapes.
Place the ice cream on top of the bottom cookie. Place another cookie on top. Press together.
Serve immediately of wrap with plastic wrap and pop back in the freezer.
Serve with a big old Red Velvet smile!