To make ice cream layer: Set ice cream on counter for 5-10 minutes to soften. Line an 8 or 9 inch round cake pan with plastic wrap leaving 6 inches overhang. (Use the same size cake pan as the cake layers)
Scoop ice cream into pan and spread evenly in pan. Bring plastic wrap over to cover and freeze for 4 hours or until solid.
To make cake layers: (Follow the recipe not the instructions on the box) Preheat oven to 350°F. Spray two 8 or 9 inch layer cake pans with baking spray. Set aside.
Using an electric mixer, beat together cake mix, buttermilk, oil, strawberry extract, almond extract and egg whites. Beat on medium speed for 2 minutes or just until fully combined.
Divide batter evenly into 2 bowls. To one bowl add red coloring and to the other add blue. Stir thoroughly, repeating until desired color intensity is reached. Pour into pans.
Bake for 18-20 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a cooling rack.
To assemble: Center blue layer on bottom of cake stand. Remove ice cream layer from freezer, uncover and turn upside down on blue layer. Top with red cake layer.
Using a knife or offset frosting spatula, run along the side of the layers to smooth ice cream and shape to match width of cake layers. Lightly cover with plastic wrap and freeze for at least 8 hours or overnight.
To frost: In a medium size bow, use an electric mixer, whip together heavy cream with powdered sugar, strawberry or vanilla extract. Whip on medium-high until stiff peaks form. Don't overbeat.
Frost top and sides of cake then decorate with sprinkles as desired.
Freeze for 2 hours. Allow to sit at room temperature for 5-10 minutes before slicing using a sharp knife dipped in warm water. Clean blade between slices.
Store leftovers frozen. Will keep frozen up to 2 weeks.