Pour the heavy whipping cream into the bowl of stand mixer. Whip the cream on medium high speed until thickened and soft peaks begin to form.

Continue beating while adding the sweetened condensed milk in a stead stream. Beat just until stiff peaks begin to form, being careful not to over mix.

Separate the cream mixture evenly into two bowls. Add the mixed berry Kool Aid to one bowl and the cherry Kool Aid to the other bowl. Fold the Kool Aid into the cream mixture until well combined.

Spoon the cream mixtures into a freezer-safe container, alternating between red and blue. After all the ice cream has been added to the container, use a knife to swirl the two colors together.

Place a lid on the container or cover tightly with plastic wrap and freeze for six to eight hours. When ready to serve, allow the container to sit at room temperature for five to 10 minutes to soften the ice cream, making it easier to scoop.