Cherry Pie No Churn Ice Cream

Prepare

1. Add a 9x5" loaf pan to the freezer to chill.

Mix

1. In a large mixing bowl, add the softened cream cheese and beat with an electric hand mixer on MED speed until smooth and lump-free.
2. Add the cold heavy whipping cream and beat on MED-HIGH speed until light and fluffy, and stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**
3. Add the sweetened condensed milk and vanilla extract, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.

Assemble

1. Remove loaf pan from the freezer and pour in half of the whipped cream mixture.
2. Spoon half of the cherry pie filling over the top, then use a bamboo skewer, butter knife or toothpick to swirl the filling into the whipped cream mixture.
3. Add half of the crushed graham crackers, then top with remaining half of the whipped cream mixture.
4. Add remaining cherry pie filling and remaining crushed graham crackers, then use a bamboo skewer, butter knife or toothpick to swirl the top.

Freeze

1. Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (overnight is best).

Serve

1. Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.