Cherry Cheesecake Ice Cream Recipe |

No Churn Ice Cream

Ingredients:

• 2 Cups Heavy Whipping Cream (480ml)
• 2 Teaspoons Vanilla (10ml)
• 14 oz. Sweetened Condensed Milk (369g)
• 8 oz. Cream Cheese, Softened & Sliced (226g)
• 1 ¼ Cups Cherry Topping/Filling (318.75g)

Directions:

1. In a large mixing bowl, beat the heavy whipping cream on high with an electric mixer until stiff peaks form. Stir in the vanilla. Gradually stir in the condensed milk until well combined. Add the cream cheese, and beat until almost smooth and only a few small lumps of cream cheese are left. Stir in the cherry topping, making swirls.
2. Pour mixture into a freezer safe air tight container or into a loaf pan and cover with plastic wrap and/or a plastic freezer bag. Freeze at least 5 hours or overnight until solid.

| Makes About 10 servings.