Raspberry Ripple Ice-Cream Pie with Toasted Almond Crumble

1. Preheat Oven and Prepare Pan

Preheat your oven to 350°F (180°C). Lightly coat a 9-inch springform pan with nonstick spray and set it on a parchment-lined sheet pan.

2. Make the Crust and Crumble

Toast the almond flour in a medium saucepan over medium heat for 3 to 5 minutes until golden brown. Transfer to a bowl and mix in all-purpose flour, brown sugar, sea salt, cinnamon, and nutmeg. Let cool for 10 minutes. Add diced butter and combine to form a crumbly dough. Press half into the springform pan for the crust, and spread the other half on the sheet pan to bake as the crumble. Bake for 15 to 18 minutes until toffee brown, then cool completely.

3. Prepare the Raspberry Ripple

Simmer frozen raspberries, granulated sugar, and lemon peel in a saucepan over medium heat for 7 to 8 minutes until thickened. Stir in lemon juice, then strain to remove seeds. Cool the smooth sauce.

4. Make the No-Churn Ice Cream

Whip the heavy cream until soft peaks form. In a stand mixer, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and sea salt and beat until smooth. Fold in whipped cream until well combined.

5. Assemble the Pie

Pour half the ice cream mixture over the crust. Drizzle a quarter of the raspberry sauce. Add remaining ice cream and another quarter of raspberry sauce, swirling with a toothpick. Freeze for 30 minutes to set the top, sprinkle with crumble and flake salt, then freeze for at least 3 hours or overnight.