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!

Print

Fresh Raspberry Cookies and Cream Ice Cream

  • Author: Sarah Fennel
Scale

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!

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.

24 comments

Marina @ A Dancer's Live-It
Reply

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. 😉

Medha @ Whisk & Shout
Reply

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 🙂

heather (delicious not gorgeous)
Reply

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!

Erica
Reply

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!!!

Gaby Dalkin
Reply

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

Isabela
Reply

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!

Monique @ Ambitious Kitchen
Reply

This ice cream was legit everything I could ever want.

Lili @ Travelling oven
Reply

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

Ana
Reply

So delicious and easy to do! Thanks for sharing!

Kristin
Reply

How many servings does this make?

Sarah | Broma Bakery
Reply

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

Janette
Reply

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

Joyce
Reply

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!

Zoe koraiman
Reply

Hey! Where is the dessertbowl from?☺️

Sofi | Broma Bakery
Reply

I got them at an antique shop but linking similar here!

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