CHERRY CHEESECAKE ICE CREAM (No churn used with this ice cream)

By RoketJSquerl

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (21 ounce) can cherry pie filling

Details

Servings 1
Adapted from thesouthernladycooks.com

Preparation

Step 1

Once cream cheese has softened (I just put mine in a bowl in the microwave to soften but only for a few seconds at a time) beat it until it becomes smooth with mixer. Add whipping cream, vanilla extract and condensed milk and continue mixing until soft peaks form. Spread half the mixture into a loaf pan or plastic bowl like the one in the photo. Top with the entire can of cherry pie filling. Add the remaining cream cheese mixture. Take a knife (I just use a kitchen knife) and swirl it all together. Cover and freeze for at least 8 hours. Makes about a gallon of ice cream. Enjoy!