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Summer Raspberry Cheesecake Ice Cream

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This Summer Raspberry Cheesecake Ice Cream is a no-churn dessert that combines sweet raspberries, creamy cheesecake, and crunchy graham cracker pieces for a refreshing summer treat.

Ingredients

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 1 ½ cups fresh raspberries
  • 1 tbsp sugar
  • ½ cup crushed graham crackers

Instructions

  1. In a small saucepan, combine raspberries and sugar. Cook over medium heat for about 5–7 minutes until the raspberries break down and form a sauce. Let it cool completely.
  2. In a large mixing bowl, beat the softened cream cheese until smooth.
  3. Add sweetened condensed milk and vanilla extract to the cream cheese and mix until well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  6. Layer half of the ice cream mixture into a loaf pan. Swirl in half of the raspberry sauce and sprinkle with half of the crushed graham crackers.
  7. Repeat the layers with the remaining ice cream base, raspberry sauce, and graham crackers. Swirl gently with a knife to create a marbled effect.
  8. Cover and freeze for at least 6 hours or overnight until firm.
  9. Let sit at room temperature for a few minutes before scooping and serving.

Notes

  • Use fresh or frozen raspberries depending on availability.
  • Chill the mixing bowl and beaters before whipping the cream for best results.
  • Store in an airtight container in the freezer for up to 2 weeks.

Nutrition

Find it online: https://yumfamilyrecipes.com/summer-raspberry-cheesecake-ice-cream/