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Summer Berry Frozen Dessert

Summer berry frozen dessert with a golden vanilla wafer crust, creamy cheesecake ice cream, and a glossy fresh mixed berry compote. No-bake layers freeze into clean, scoopable slices with bright berry flavor in every bite.
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Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Vanilla wafer crust
  • 40 Nilla wafers Crushed into fine crumbs for a firm, sliceable crust.
  • 6 tbsp butter Melted to bind the crumbs.
Cheesecake ice cream layer
  • 0.5 gallon vanilla ice cream Soften until spreadable, not fully melted.
  • 8 oz cream cheese Softened to avoid lumps.
  • 1 can (14 oz) sweetened condensed milk Stirs in smoothly for a creamy, sliceable texture.
Berry compote topping
  • 2 cup mixed fresh berries Strawberries, blueberries, and raspberries.
  • 2 tbsp sugar Sweetens the berries as they cook down.
  • 1 tbsp lemon juice Adds brightness to the compote.
  • 1 tsp cornstarch Dissolve in water to thicken the sauce.
  • 1 tbsp water Used with cornstarch slurry.

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Combine crushed Nilla wafers and melted butter, then press firmly into a 9x13 pan. Freeze uncovered for 15 minutes until set and cold.
Mix the cheesecake ice cream layer
  1. Beat the cream cheese until smooth, then blend in sweetened condensed milk. Fold the mixture into softened vanilla ice cream until uniform.
Assemble and freeze
  1. Spread the cheesecake ice cream over the chilled crust in an even layer. Freeze for 4 hours until firm enough to hold its shape.
Cook the berry compote
  1. Simmer mixed berries, sugar, lemon juice, and the cornstarch slurry for 5 minutes, stirring often, until thickened and glossy. Remove from heat and cool completely to prevent melting the ice cream layer.
Top and freeze again
  1. Spread the cooled berry compote over the frozen cheesecake layer. Freeze for 2 more hours until scoopable, then serve.

Notes

For clean slices, run the pan under warm water for 5–10 seconds before cutting, then wipe the knife between cuts. Store covered in the freezer for up to 2 months; thaw in the refrigerator 10–15 minutes for easier scooping. To keep it dairy-light, swap in lactose-free cream cheese and lactose-free vanilla ice cream if desired.