Velvet Red Ice Cream with Cream Cheese Swirl

Method

1. In a large bowl, whisk together the heavy cream, buttermilk, granulated sugar, cocoa powder, vanilla extract, and salt. Gradually add the red food coloring until you reach your desired shade (remember it will lighten after churning). Cover and refrigerate until thoroughly chilled, at least 1 hour or up to 3 days.
2. Meanwhile, place the bowl of your ice cream maker in the freezer according to the manufacturer's instructions.
3. In a medium bowl, using an electric mixer on medium-high speed, beat the softened cream cheese and powdered sugar until smooth and fluffy. Set aside.
4. Give the chilled ice cream base a good stir, then pour it into the frozen bowl of the ice cream maker. Churn according to the manufacturer's instructions until the mixture is creamy, smooth, and has the consistency of soft-serve ice cream.
5. Spread about one-third of the churned ice cream into a 9-by-4-inch loaf pan. Dollop one-third of the cream cheese mixture over the top and gently swirl it into the ice cream with a knife or spatula. Sprinkle with one-third of the crumbled red velvet cake. Repeat this layering process two more times, finishing with a layer of cake crumbs.
6. Cover the loaf pan tightly with plastic wrap, ensuring it touches the surface to prevent ice crystals. Freeze until firm, at least 6 hours or up to 1 month.