Pour your heavy whipping cream into a large mixing bowl.
Mix until cream becomes stiff.
Add in condensed milk and vanilla, and mix well.
Pour into a metal pan. I use a bread pan.
Top with cherry pie filling and cut with a knife to create a marbled look.
Add a few more spoonfuls of cherry pie filling.
Place in the freezer while you bake your topping.
In a bowl add your oats, flour, brown sugar, cinnamon, and butter.
Cut with two forks until everything is combined and crumbly.
Place on a baking sheet, and bake at 325 degrees for 5 minutes or just until it is golden and butter is caramelized.
Remove and let cool.
Spoon on to the top of your ice cream.
Freeze for 4 hours or overnight.
Serve and Enjoy!