A no-churn cookies and cream ice cream studded with bright and juicy fresh raspberries.

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.

A no-churn cookies and cream ice cream studded with bright and juicy fresh raspberries

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.

A no-churn cookies and cream ice cream studded with bright and juicy fresh raspberries

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.

A no-churn cookies and cream ice cream studded with bright and juicy fresh raspberries

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!

5.0 from 2 reviews
Fresh Raspberry Cookies and Cream Ice Cream
 
Author:
Ingredients
  • 1 pint heavy whipping cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 7 oz sweetened condensed milk
  • 20 chocolate sandwich cookies, crushed
  • 6 ounces Driscoll's raspberries
Instructions
  1. In a mixing bowl, whip the heavy cream until medium peaks form. Fold in the vanilla extract and salt.
  2. Pour the sweetened condensed milk on top of the cream. Fold gently until everything comes together, then fold in the chocolate sandwich cookies.
  3. 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.

21 comments

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This looks absolutely amazing Sarah! Cookies n’ cream with raspberries is genius. I’m the same way with strawberries, I could polish off an entire pint by myself and you can bet I always eat them first in my fruit salad. 😉

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I love the way you chose to keep the raspberries raw! Some fruits and veggies really shine in their raw states- I keep asparagus raw all the time and it’s awesome 🙂

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i like cookies and cream but i don’t love it; why choose that when there’s so many other interesting flavors out there?!? love the addition of raspberry for a hint of tart to break through the rest of the sweetness, and that bit of pink makes it so much more happy looking than just a normal grey/black and white cookies and cream!

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I love the look of the whole berries in the ice cream, and your photography is BEAUTIFUL per usual. I love ice cream and summer is the BEST time for that!!!

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All I want today is this ice cream! Love the pops of color, Sarah!

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Sarah I have to say your ice cream recipes are KILLER!!! We made your Cake Batter ice cream last week it was absolutely delicious omg! Cant wait to make this one next! Looks incredible!

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This ice cream was legit everything I could ever want.

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This ice cream looks amazing!! And I love raspberries so this is pretty much perfect summer dessert, yum! 🙂

Reply

So delicious and easy to do! Thanks for sharing!

Reply

How many servings does this make?

Sarah | Broma Bakery
Reply

Hi Kristin! About 8 servings (it makes a quart of ice cream)

Reply

This looks delightful and super delicious!! Looks like I need to whip out the ice cream maker! Thanks!

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I would reallyyyy love to try this recipe, but my boyfriend has a milk allergy…
Can i substitute the heavy whipping cream with lactose free whipping cream?
And the condensed milk with coconut milk?

Sarah | Broma Bakery
Reply

Hi Joyce! Honestly, I’m not sure, as I’ve never used lactose-free whipping cream. But it *should* have the same consistency, so that part should be fine. As for the coconut milk, unfortunately no, this is not an equal substitute. The condensed milk works so well because it’s equal parts creamy and sweet. I would look up “lactose free sweetened condensed milk” or something, and see what people say. Just make sure that whatever your substitute is, that it still has a good amount of sugar in it!

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