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No-Churn Raspberry Ice Cream Pie

Cool, creamy comfort with a burst of berry goodness in every bite. It’s a no-fuss dessert that feels special and comes together with simple, everyday ingredients.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 5 hours
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 1/2 cups raspberries fresh or frozen
  • 2 tbsp sugar optional, for raspberries
  • whipped cream for topping
  • extra raspberries for garnish

Method
 

  1. Mix graham cracker crumbs with melted butter and press firmly into a pie dish, then freeze for 15–20 minutes.
  2. Whip the heavy whipping cream to stiff peaks.
  3. Mix the sweetened condensed milk with vanilla extract until smooth.
  4. Fold the whipped cream into the condensed milk mixture until smooth and airy.
  5. Lightly mash the raspberries, adding sugar if needed, and swirl them into the ice cream mixture.
  6. Pour the mixture into the chilled crust and smooth the top.
  7. Freeze for 4–6 hours or until firm, then slice and top with whipped cream and extra raspberries before serving.

Notes

Store the pie covered in the freezer for up to 3 months for best texture. Serve with fresh fruit or a hot cup of coffee for a simple, comforting dessert pairing.