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Summer Berry Frozen Dessert

Summer berry frozen dessert with a golden vanilla wafer crust, creamy cheesecake ice cream layer, and a glossy fresh mixed berry compote. Made as a no-bake berry dessert you slice into bright, cold squares with vivid strawberry, blueberry, and raspberry topping.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Vanilla wafer crust
  • 40 Nilla wafers
  • 6 tbsp butter Melted.
Cheesecake ice cream layer
  • 0.5 gallon vanilla ice cream Softened.
  • 8 oz cream cheese Softened.
  • 1 can (14 oz) sweetened condensed milk
Berry compote topping
  • 2 cup mixed fresh berries Strawberries, blueberries, raspberries.
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch Dissolved in 1 tablespoon water.
  • 1 tbsp water For cornstarch slurry.

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make the crust
  1. Combine crushed Nilla wafers and melted butter, then press firmly into a 9x13 pan.
  2. Freeze the pressed crust for 15 minutes, until firm to the touch.
Assemble the cheesecake ice cream layer
  1. Beat the cream cheese until smooth, then blend in sweetened condensed milk.
  2. Fold the condensed milk cream cheese mixture into softened vanilla ice cream until evenly combined.
  3. Spread the cheesecake ice cream over the crust, then freeze for 4 hours.
Cook and cool the berry compote
  1. Simmer mixed berries with sugar and lemon juice over medium heat until bubbling.
  2. Stir in the cornstarch slurry and simmer for 5 minutes until thickened and glossy.
  3. Cool the berry compote completely at room temperature, until no longer warm.
Finish and freeze
  1. Spread the cooled berry compote over the frozen cheesecake layer in an even layer.
  2. Freeze for 2 more hours before scooping and serving.

Notes

For clean slices, let the dessert sit at room temperature for 5–8 minutes before cutting. Store covered in the freezer up to 2–3 months for best texture. This is freezer-friendly (no thawing required beyond brief softening for serving). For a lighter option, use reduced-fat cream cheese and a smaller portion of condensed milk.