In a medium saucepan, whisk together milk, heavy cream, powdered sugar, cornstarch, red velvet cake mix, and red velvet emulsion.

Place saucepan over medium heat and whisk constantly for 7-10min or until mixture bubbles and thickens.

Strain mixture through a fine sieve. Cover surface with plastic wrap and refrigerate for 1 1/2 to 2 hours or until completely cool.

While gelato mixture is cooling, prepare the cream cheese icing. In a mixer, mix together the butter, cream cheese, and vanilla. Add in powdered sugar, a 1/2 cup at a time, until mixture becomes creamy.

Once gelato mixture is completely cool, pour into an ice cream maker and churn for 10 min (This is less than what you would do to churn ice cream).

Scrape half of the gelato mixture into a freezer safe container. Top with half of the icing and use a knife to loosely swirl. Top with the remaining gelato and the rest of the icing and swirl one last time.

Freeze for at least 2 hours before serving.

With a mini ice cream scoop, scoop out 8 balls of each flavored gelato onto a parchment paper lined baking sheet. Put into the freezer for 3o min.

While gelato scoops are freezing, melt each flavor of chocolates separately with 2 tbsp of coconut oil in the microwave (I melted the chocolate in 30-second increments until completely smooth to avoid burning the chocolate).

Once the chocolates are melted and the gelato has been frozen for 30 min, dunk each gelato ball in their corresponding chocolate shell. I dipped the raspberry dark chocolate gelato in white chocolate, the strawberry mini chocolate chip gelato in the milk chocolate, and the cream cheese swirl red velvet gelato in the dark chocolate.

Moving quickly, before each chocolate shell hardens (should harden within 30 seconds), sprinkle on a bit of Valentines sprinkles.

Once chocolate shells harden, serve immediately. You can also freeze for future consumption. If frozen, I would set out for 5-10min before eating again to let gelato soften.