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.
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.
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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