Ice cream base (Or buy 1 quart dairy-free vanilla ice cream and soften in refrigerator for 15 minutes):
1 (14-ounce) can coconut milk
1 ½ cups almond milk
¾ cup agave
3 tablespoons canola oil
½ teaspoon pure vanilla extract
1/8 teaspoon salt
¾ teaspoon xanthan or guar gum

Red velvet cake pieces:
¾ cup all-purpose flour
½ cup sugar
2 teaspoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup water
¼ cup canola oil
1 tablespoon white or apple cider vinegar
2 teaspoons natural red food coloring