Cherry Layer Cake and Vanilla Ice Cream

I found this recipe for Cherry Layer Cannoli Cake in Taste of Home. You can see a beautiful photo of the cake here: http://www.tasteofhome.com/Recipes/Lovely-Cherry-Layer-Cake
Ingredients:
1 package (18-1/4 ounces) white cake mix
CANNOLI FILLING:
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar (16 ounces) maraschino cherries
1 cup miniature chocolate chips
FROSTING:
1 cup shortening
1 cup butter, softened
7-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
4 to 5 tablespoons water
Pink and green gel food coloring
Directions:
Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.
Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake

Vanilla Ice Cream
INGREDIENTS
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt


DIRECTIONS
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.