A refreshing, creamy no-churn ice cream packed with cheesecake flavor, a tart raspberry swirl, and crunchy graham cracker crumbs — the perfect summer indulgence!

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Ingredients

For the Ice Cream Base:

• 2 cups heavy whipping cream

• 1 can (14 oz) sweetened condensed milk

• 8 oz cream cheese, softened

• 1 tsp vanilla extract

For the Raspberry Swirl:

• 1½ cups fresh or frozen raspberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

Add-ins:

• 1 cup crushed graham crackers

• Extra fresh raspberries for garnish (optional)

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Instructions

1. Make the Raspberry Swirl:

In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
Stir and gently mash the berries as they cook. Simmer for 5–6 minutes until the mixture thickens slightly.
Strain through a fine mesh sieve to remove seeds, then set aside to cool.

2. Prepare the Cheesecake Ice Cream Base:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sweetened condensed milk and vanilla extract. Beat again until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until the texture is smooth and airy.

3. Assemble the Ice Cream:

Spoon half of the cheesecake mixture into a loaf pan.
Drizzle half of the raspberry sauce over it and use a knife to swirl gently.
Sprinkle half of the crushed graham crackers.
Repeat with the remaining cheesecake base, raspberry swirl, and graham crackers. Swirl again lightly.

4. Freeze:

Cover the loaf pan tightly with plastic wrap or a lid.
Freeze for at least 6 hours or overnight until firm.

5. Serve & Enjoy:

Scoop into bowls or cones. Garnish with extra raspberries and graham cracker crumbs if desired.
Creamy, tangy, and delicious — summer in every bite!