Creamy, fruity, swirly & perfect for hot days!

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✅ Ingredients

For the Ice Cream Base:

• 2 cups heavy whipping cream

• 1 (14 oz) can sweetened condensed milk

• 8 oz cream cheese, softened

• 1 tsp vanilla extract

For the Raspberry Swirl:

• 1½ cups fresh or frozen raspberries

• 2 tbsp sugar

• 1 tsp lemon juice

Add-ins:

• 1 cup crushed graham crackers

• Extra raspberries (for garnish, optional)

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👩‍🍳 Instructions

1️⃣ Make Raspberry Swirl:
Cook raspberries, sugar & lemon juice over medium heat for 5–6 minutes, stirring and mashing as it simmers.
Strain to remove seeds. Let cool.

2️⃣ Make Cheesecake Ice Cream Base:

• Beat cream cheese until smooth.

• Add condensed milk & vanilla. Beat again.

• In a separate bowl, whip heavy cream to stiff peaks.

• Gently fold whipped cream into cream cheese mixture until light and fluffy.

3️⃣ Layer & Swirl:

• Add half the cheesecake mixture to a loaf pan.

• Drizzle half of the raspberry sauce. Swirl gently.

• Sprinkle half the graham cracker crumbs.

• Repeat layers with remaining mix, sauce, and crumbs. Swirl lightly again.

4️⃣ Freeze:
Cover and freeze for at least 6 hours or overnight.

5️⃣ Serve & Enjoy:
Scoop into bowls or cones. Top with fresh raspberries and extra graham cracker crumbs if desired!