Combine cream cheese, milk, powdered sugar, vanilla essence, and salt in a bowl. Mix well. 8 ounces cream cheese, ½ cup whole milk, ½ cup powdered sugar, 1 tsp vanilla, pinch of salt.
Whip heavy cream until stiff peaks form in another dish. Cold cream whips better, so refrigerate it first. For extra coolness, freeze the bowl and beaters for a few minutes.
1-cup heavy cream Fold the whipped cream into the cream cheese ice cream gently. Carefully mix the two ingredients using a spatula or whisk. The ice cream will be light and fluffy after this process.
Once blended, chill the ice cream base while making the red velvet. Mix heavy cream, powdered sugar, cacao powder, vanilla essence, salt, and a pinch of red food coloring to make red velvet cream.
Combine 1 cup heavy cream, ¼ cup powdered sugar, 2 tbsp cacao powder, 1 tsp vanilla essence, pinch of salt, and pinch of red food coloring gel Mix with an electric mixer until stiff peaks form.
Adjust the red food coloring to your preferred hue, then gently fold in red velvet cake crumbs with a spatula for texture. Stay away from overmixing to keep the whipped cream's structure.
2-cup red velvet cake crumbs Make ice cream in a medium loaf pan or other freezer-safe container. Add scoops of cream cheese ice cream and red velvet cream alternately.
Carefully swirl the two mixtures with a knife to marble them. This step blends flavors and looks great.
Cover and freeze for 8–10 hours or overnight until solid enough to serve. Serve ice cream in bowls or cones.