Instructions
Step 1: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture starts to simmer.
Step 2: Stir in cornstarch slurry and continue cooking until thickened. Remove from heat and let cool completely.
Step 3: In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract. Mix until well combined.
Step 4: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until combined.
Step 5: Pour half of the ice cream base into a loaf pan. Swirl in half of the raspberry sauce and sprinkle with half of the graham cracker or cake chunks.
Step 6: Repeat with remaining base, sauce, and toppings. Use a knife to gently swirl if desired.
Step 7: Cover with plastic wrap and freeze for at least 6 hours or until firm.
Storage Information
Store ice cream in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes before scooping for the creamiest texture.
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