Created by JostLori on August 28, 2016
Step 1: Whip the pint of heavy whipping cream.
Step 2: Drain the juice from the can of peaches and puree the peaches.
Step 3: Fold the Sweetened Condensed Milk, vanilla and 1 cup of the peach puree into the whipped cream. Pour the ice cream base into a loaf pan.
Step 4: Puree the Raspberry Pie filling.
Step 5: Top the peach ice cream with 1/2 cup of the pureed raspberries. Use a knife to swirl the raspberry puree into the ice cream base.
Step 6: Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.