A no-churn cookies and cream ice cream studded with bright and juicy fresh raspberries.
My sister Rebe is absolutely obsessed with raspberries. Has been since she could walk.
Every summer since I can remember, Rebe has been loco for fresh raspberries.
Our family has a summer house on the ocean, and scattered throughout our property are wild blueberries, blackberries, and raspberries.
Whenever you couldn’t find Rebe, you immediately looked to the raspberry bushes. And more times than not, there she was among the shrubbery, her plump cheeks covered in bright, juicy redness and her hands stained scarlet.
It’s safe to say that when it comes to berries, Rebe and I are connoisseurs. We absolutely love our ‘rasps,’ as baby Rebe used to called them. We know that a good raspberry means it’s plump, bright bright red, and just slightly soft to the touch.
Today’s post is all about letting the goodness of fresh raspberries shine. I used Driscoll’s raspberries, the only brand name raspberry I get at the store, because time after time I’ve found Driscoll’s to be consistently delicious.
In making this raspberry cookies and cream ice cream, I chose to keep the raspberries raw and whole. The result is both stunning in presentation and totally yum on the tongue. The berries provide a fantastic brightness to the rich cookies and cream ice cream.
And come on, that COLOR! It’s a stunnah. Totally summer-worthy.
Slash seeing as it’s frozen, perfectly applicable as a year-round treat, too. Heheh.
I’m so happy to be partnering with my friends at the feedfeed on this post. They’re hosting a fantastic berry-themed giveaway, with prizes including Driscoll’s berries for 3 months, a rectangular baking dish set, and more. Full details are on their Instagram page here!
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 7 oz sweetened condensed milk
- 20 chocolate sandwich cookies, crushed
- 6 ounces Driscoll's raspberries
- In a mixing bowl, whip the heavy cream until medium peaks form. Fold in the vanilla extract and salt.
- Pour the sweetened condensed milk on top of the cream. Fold gently until everything comes together, then fold in the chocolate sandwich cookies.
- Carefully scoop half of the ice cream into a large bread pan. Sprinkle with half of the fresh raspberries. Then, spoon the rest of the ice cream on top, then sprinkle with the remaining fresh raspberries. Freeze for at least 12 hours before serving!
This post is sponsored by Driscoll’s. All text and opinions are 100% my own.