Raspberry Cheesecake Ice Cream Pie
A no churn ice cream pie made with tart frozen raspberries and a buttery graham cracker pie crust. This raspberry cheesecake ice cream pie is so easy to make and is the perfect flavor for summer!
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How to make Raspberry Cheesecake Ice Cream
The base of the raspberry ice cream is only 3 ingredients- yes really only 3 ingredients and takes 5 minutes to whip together! Once I discovered this super simple no churn ice cream method and how creamy it was, I can’t stop making different flavors and variations. Like Key Lime Ice Cream Cake or Blackberry Cheesecake Ice Cream Pie or Thin Mint Ice Cream Bars. They are all so easy and the perfect introduction to homemade ice cream.
The base of the ice cream starts with heavy whipping cream, sweetened condensed milk and cream cheese. That’s it! Whip the cream cheese and heavy whipping cream until medium-stiff peaks form and fold in the sweetened condensed milk. This raspberry cheesecake ice cream pie calls for the addition of homemade raspberry compote that is so effortless to make and adds a delicious tart flavor!
How to make raspberry compote
Raspberry compote is really effortless to make. Combine the fruit in a saucepan with a bit of water and sugar. If you want a more tangy, sour compote then add a squeeze of lemon. This recipe is less sweet and more tangy.
If you prefer a more sweet compote, add 1 extra tablespoon of sugar. Allow to simmer on the stove for anywhere from 15-30 minutes. When the fruit looks glossy and is slightly thicken, its done. It will continue to thicken as it cools.
Store in an airtight container such as a mason jar in the refrigerator for up to 2 weeks.
This post is sponsored by WA Red Raspberries, but all opinions are my own.
We use frozen raspberries in this recipe because the sweet and tart flavor of the red raspberries make them a versatile ingredient without adding too much sweetness.
I used to rarely use frozen fruit in recipes because I always thought the fruit was less ripe and would bleed more but after learning more about the process, I could not have been further from the truth.
These Red raspberries are allowed to fully ripen and then picked and flash-frozen to protect the full flavor and nutritional value of the fruit. They are bursting with flavor and don’t bleed when used in baking any more than a fresh raspberry would.
Frozen Washington red raspberries are the perfect way to add flavor and color to muffins, cakes, brownies and more this summer! Share how you’re baking with frozen raspberries on Instagram using #RazzYourBaking and you could win $500 from @red_raspberries. Visit WA Red Raspberries for more details on how to enter. Contest ends July 31, 2022.
To likely already have these ingredients stocked in your pantry but you will need the following:
Ice Cream
- heavy cream or heavy whipping cream
- Sweetened Condensed Milk
- Cream Cheese
- Frozen Raspberries
Graham Cracker Crust
- graham crackers
- unsalted butter
- granulated sugar
*If you want more baking & party tips, recipes, and little doses of JOY- say Hi on Instagram & Pinterest! My heart is about spreading Joy and I absolutely love having the opportunity to connect with each and every one of you!
Raspberry Cheesecake Ice Cream Pie
Ingredients
Graham Cracker Crust
- 12-15 graham crackers full piece
- 7 Tbl unsalted butter melted
- 1/3 cup granulated sugar
- Pinch of Salt
Raspberry Compote
- 1 cup frozen raspberries
- 1 TBL water
- 1 TBL Agave, Honey or Maple Syrup
Ice Cream
- 2 cups heavy cream or heavy whipping cream
- 6 oz Cream Cheese softened
- 6 oz Sweetened condensed milk
- 2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup raspberry compote
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees F
- Using a food processor- grind the graham crackers or use a ziplock bag and rolling pin. Add sugar and pinch of salt
- Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse.
- Add graham cracker mix to a 9-10 inch pie pan or a springform pan (for easier release) and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed.
- Bake the crust for 6-9 minutes or until fragrant and the crust begins to brown. Allow to cool completely before filling.
Raspberry Compote
- Combine raspberries, sugar, water, in a saucepan and cook on medium-low to medium heat for 15 minutes and up to 30 minutes. Mixture will slightly bubble, stir occasionally. When the fruit is to your desired sweetness and is glossy, its done. Compote will thicken as it cools.
Ice Cream
- In a stand mixer with the whisk or paddle attachment or hand held mixer on medium speed- mix the cream cheese until light and creamy (about 3 minutes).
- Add the sweetened condensed milk, salt and vanilla extract and blend until fully combined.
- Add the heavy whipping cream to the mixture and whip until medium peaks form. 5-7 minutes
- Place ⅓ of the ice cream mixture in your pie pan. With a spoon- sprinkle the raspberry compote chunks and juices across the ice cream filling. Run a knife or toothpick across to create swirls.
- Add another ⅓ of the ice cream mixture, top with raspberries and repeat.
- Pop in the freezer for 8-12 hours.
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