This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
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.
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?!
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. 🙂
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!
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!