A combination of blueberries, strawberries, and raspberries are swirled into this rich and tangy cheesecake ice cream. There's even graham cracker crumbles added to the mix - just like a real cheesecake!

This ice cream is layered with a simple fruit compote. To make it, start by simmering mixed berries with granulated sugar on the stove.

Next, make a slurry by stirring together water, lemon juice, and corn starch. We'll use this to thicken the berry compote.

Stir the slurry into the compote and then put it back on the stove to simmer for one minute. Finally, stir in berry liqueur and let it cool.

Next, make your graham cracker crumble by mixing together crushed graham crackers, flour, brown sugar, salt, and melted butter.

Cook the mixture in a skillet over medium-high heat just long enough to "toast" the crumbles, so that they're golden-brown. Set this aside to cool too.

To make the cheesecake ice cream base, blend together sour cream, heavy cream, cream cheese, brown sugar, buttermilk, lemon juice, and salt.

Churn the ice cream mixture until it's thick and creamy, adding the graham cracker crumbles during the last few minutes.

Layer the ice cream with the berry compote in a container of your choice, swirling them together briefly. Freeze the ice cream until it's firm.

Serve this berry cheesecake ice cream in a waffle cone for even more of a treat! It's the perfect summer dessert for the hottest days of the year.

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