Combine all of the ingredients in a bowl and melt over a hot water bath. Add more red cocoa butter, if necessary, to achieve a light pink color.
Strain through a fine-mesh sieve.
Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the ice cream.
Fill a compressor canister with the pink velvet spray and spray the ice cream with an even coating of spray. Keep the compressor gun at least 60cm/24in from the ice cream to obtain a velvety smooth look. Reserve frozen for service.
Cover after service. Make sure they are in an airtight container, not wrapped, since the plastic can damage the velvet look.