Raspberry Cream Cheese Ice Cream Pie has a sweet, cheesecake layer topped by a fresh raspberry layer inside an easy and convenient store-bought graham cracker crust!
I’m excited about the summer! My kids are out in about 3 weeks, and I can’t wait for the warm sun on my face. Plus, we’re working on getting grass in our yard, which will be SO fun to finally have!
This ice cream pie just screams summer to me. I love fresh raspberries, which I have been craving like crazy this pregnancy, and I love cream cheese ice cream.
So what could go wrong? Nothing I say! Nothing! I’ve made this cream cheese ice cream a few times now, and it’s great without the graham cracker crust, but it just looks so pretty and easy to eat when it’s in pie form!
Raspberry Cream Cheese Ice Cream Pie ( Printable Recipe)
- 2-1/2 cups heavy whipping cream cream
- 1 cup of milk
- 1 1/4 cups sugar
- 2 eggs, lightly beaten
- 12 ounces cream cheese, softened
- 1 tablespoon Lemon juice
- 1 teaspoon vanilla extract
- 1 cup of frozen Raspberries
- 1 graham cracker crust
- 1 can of whip cream
Directions In a large saucepan, heat the cream and milk until it starts to simmer; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Slowly combine eggs with milk and cream mixture so you don’t cook the eggs. Whisk until completely combined. Add in cream cheese until smooth. Add in lemon juice and vanilla. Cover with plastic wrap and refrigerate until cold. Now use your ice cream maker to finish it. Gently fold in raspberries. Pour into graham cracker crust, and garnish with whipped cream and fresh raspberries. Jessica 🙂