Step 1

In a bowl, use your electric mixer to beat the cream cheese, sweetened condensed milk, vanilla and salt until smooth.

Step 2

Add the heavy whipping cream, and whip on medium high speed for several minutes, until thick, soft fluffy peaks form.

Step 3

Set the bowl in the refrigerator while you make the red velvet ice cream.

Step 4

In a bowl, use your electric mixer to beat the sweetened condensed milk, cocoa powder, red food coloring, vanilla and salt until smooth.

Step 5

Add the heavy whipping cream, and whip on medium high speed for several minutes, until thick, soft fluffy peaks form.

Step 6

Crumble the red velvet cupcakes and fold the cake into the ice cream.

Step 7

In a freezer safe container, alternate dollops of the red and white ice cream until you've filled the pan. Use a knife to briefly swirl the colors together for a swirly, marbled look.

Step 8

Cover the pan and freeze until firm enough to scoop, at least 8-10 hours, or overnight.