Patriotic Ripple Ice Cream

An easy, no-churn recipe perfect for the Fourth of July. Thank you Love Bakes Good Cakes

2 cups heavy whipping cream
1 tsp. vanilla
1 can (14 oz.) sweetened condensed milk
½ cup cherry pie filling (from a 21 oz. can - reserve the rest for another use)
½ cup blueberry pie filling (from a 21 oz. can - reserve the rest for another use

• In a large bowl, whip the heavy whipping cream until stiff peaks form. 
• Fold the vanilla and sweetened condensed into the whipped cream. 
• Pour the mixture into a 9x5-inch bread loaf pan (or similar size container).
• Process the cherry pie filling in a food processor until smooth. 
• Drizzle the cherry pie filling over the top of the whipped cream mixture. 
• Rinse out and dry the food processor bowl and blade. 
• Process the blueberry pie filling in the food processor until smooth. 
• Drizzle the blueberry pie filling over the whipped cream mixture. 
• Use a knife to cut through the pie filling and create swirls.
• Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.