1-Start by making the raspberry coulis, as it sets the flavor foundation for this recipe. Cook 12 oz (about 340 g) fresh raspberries with ½ cup (100 g) sugar and the juice of 1 lime in a saucepan over medium-high heat for about 5 minutes until the berries soften and the sugar dissolves. Once cooled, puree and strain the mixture to remove seeds, then chill it in the fridge.

2-Next, prepare the ice cream base by beating 8 oz (225 g) softened cream cheese with ½ cup (100 g) sugar until smooth and creamy. Gradually mix in 1 cup (240 ml) milk and ½ cup (120 ml) heavy cream, then chill the mixture for about 1 hour. Add half of the raspberry coulis to this base and freeze it in an ice cream maker following the manufacturer's instructions.

3-Once the ice cream is frozen, layer it in a freezer-safe container by alternating with the remaining raspberry coulis and 2 oz (56 g) graham cracker crumbs, repeating the layers 2 to 3 times. Freeze the assembled ice cream for an additional 2 hours until it's firm and ready to serve. The whole process takes around 35 minutes of active prep, making it a breeze for home cooks. For more breakfast inspiration, try our blueberry muffins recipe to complement this dessert.