Pink Lemonade Cake

1 package (2-layer size) yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
16-oz. can frozen pink lemonade concentrate, thawed
1 C. whipping cream
2 T. sugar
Rosebud candy mints for garnish

Prepare cake mix according to package directions. Bake as directed in two greased and floured 9 x 1 1/2-inch round layer cake pans. Cool.

Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9 x 1 1/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.

Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Garnish with rosebud candy mints, if desired. Return to freezer for at least 1 hour. Serve frozen.