In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.

Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6 hours.

Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. Preheat the oven to 350ºF.

In a bowl, whisk together the flour, cocoa powder and salt.

In another bowl, or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition. Add in 1/3 of the flour mixture, followed by half of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until combined after each addition. Mix in the red food coloring and the vanilla.

In a small bowl, combine the vinegar and the baking soda. (The mixture will bubble up.) Fold into the cake batter.

Divide the batter evenly between the 3 pans. Bake until the cakes spring back when lightly touched, about 20 minutes. Let the cakes cool for 10 minutes in the pans, then turn out onto a cooling rack to cool completely.

In a large bowl, beat the cream until it has soft peaks. Slowly add the powdered sugar and continue to beat until it has stiff peaks.

If needed, level the cake layers. Place one cake layer on a cake stand or cake plate. Remove the plastic wrap from the ice cream layers and place one layer on top of the cake. Add another cake layer, followed by the second ice cream layer, then add the last cake layer to the top. Frost the cake with the whipped cream. Decorate, if desired. Freeze the cake until ready to serve.