Homemade cheesecake and raspberry ice cream | Refreshing dessert

Place the raspberries in a small saucepan, add one tablespoon of sugar, and let them sit for about 5 minutes.

Heat over low heat until the raspberries release their juice, soften, and acquire a jam-like consistency. If desired, you can pass the mixture through a sieve to remove the seeds. Let it cool completely.

Mix the skyr with the milk, the remaining sugar, and vanilla. Alternately add the cooled raspberry mixture and the skyr mixture into the ice cream molds, then use a stick to gently create a marbled effect.