Step 1

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, cocoa powder, red food coloring, vanilla extract and kosher salt.

Step 2

Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.

Step 3

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.

Step 4

In the last two minutes of the churn, add the red velvet cake and churn until it is evenly distributed.

Step 5

While the ice cream is churning, make the cream cheese swirl. In a medium bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until smooth.

Step 6

Add the vanilla extract and mix until incorporated. Refrigerate until ready to use.

Step 7

Spoon half of the red velvet ice cream into your loaf pan. Dollop half of the cream cheese mixture on top and swirl with a spatula or knife. Repeat with remaining red velvet ice cream and cream cheese mixture.

Step 8

Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.