Cookies and Cream Raspberry Ice Cream

Ice Cream & Frozen Treat
June 20, 2016
Ice Cream & Frozen Treat
June 20, 2016

Cookies and Cream Raspberry Ice Cream

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Cookies and Cream Raspberry Ice Cream

Cookies and Cream Raspberry Ice Cream

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 cookies and cream raspberry 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.

Cookies and Cream Raspberry Ice Cream in loaf pan

Tips for making cookies and cream raspberry ice cream

Plot twist: you don’t need an ice cream maker to make homemade ice cream! As long as you have an electric mixer (or really strong arms), you can make this no-churn cookies and cream ice cream. All you have to do is:

Whip the heavy cream — You first need to whip the heavy cream until medium peaks form (if you whip it too long until stiff peaks form, that’s okay too! You just don’t want to under whip it).

Fold in the rest of the ingredients — Once the cream has been whipped up, gently fold in the other ingredients, adding the crushed sandwich cookies last. Be fairly gentle with this step, as you don’t want to knock the air out of the whipped cream.

Assemble and freeze the ice cream — Spread half the cookies and cream ice cream base into a loaf pan and top with half of the fresh raspberries. Repeat this step once more, then freeze the cookies and cream raspberry ice cream for at least 12 hours before scooping it.

See? So simple, right?!

Cookies and Cream Raspberry Ice Cream in a cone

Ways to enjoy cookies and cream raspberry ice cream

How to eat homemade ice cream? Let me count the ways.

No, but seriously, this no-churn ice cream is good with literally anything. Because it’s rich yet tart, it pairs nicely with slices of cake and is divine sandwiched between two cookies. It’d taste especially amazing drizzled with some homemade hot fudge sauce, or you can keep things simple and enjoy it alone in a cone. This cookies and cream ice cream will last for a few months in the freezer as long as it’s kept covered, so you should have plenty of time to explore your favorite ways to eat it. 🙂

Cookies and Cream Raspberry Ice Cream

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!


Fresh Raspberry Cookies and Cream Ice Cream

5 from 2 reviews


  • 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


    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!

More raspberry desserts from Broma Bakery:

Dark Chocolate Raspberry Sticky Buns

Raspberry Banana Cake

White Chocolate Raspberry Rhubarb Scones

Raspberry Rose Macarons

Raspberry Rose Chocolate Cupcakes for Two

This post is sponsored by Driscoll’s. All text and opinions are 100% my own.

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  1. 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?

    • 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!