In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk. Use a whisk or an electric mixer to blend them together until smooth and creamy.

Stir in a pinch of salt and the vanilla extract to the cream cheese mixture to enhance and balance the sweetness.

In another bowl, pour the well-chilled heavy cream. Using a whisk or an electric mixer, whip the cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the lightness of the whipped cream until smooth and well combined.

Fold in the red velvet cake cubes gently until evenly distributed throughout the ice cream base.

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.

Transfer the churned ice cream to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4-6 hours until firm.