Cookies and Cream Raspberry Ice Cream

Raspberry ice cream with red and white chocolate chips is a delicious summertime treat.

Cookies and Cream Raspberry Ice Cream is a raspberry ice cream recipe that has been passed down from generation to generation. It is a black raspberry ice cream with hints of chocolate.


Rebe, my younger sister, is completely enamored with raspberries. She’s been doing it since she was able to walk. Rebe has been on a mission for fresh raspberries for as long as I can remember. Our family has a beach cottage with wild blueberries, blackberries, and raspberries spread across the land. You went straight to the raspberry bushes when you couldn’t locate Rebe. And there she was, most of the time, amid the bushes, her plump cheeks flushed with luscious crimson and her hands stained scarlet.

When it comes to berries, it’s fair to say that Rebe and I are experts. We adore our ‘rasps,’ as infant Rebe used to refer to them. A nice raspberry is plump, brilliant red, and just slightly squishy to the touch, as we all know. The focus of today’s article is on showcasing the benefits of fresh raspberries. I used Driscoll’s raspberries, which are the only brand name raspberries I can get at the grocery, since I’ve always thought Driscoll’s to be excellent.

I elected to retain the raspberries fresh and whole while preparing this cookies and cream raspberry ice cream. The end product is both visually gorgeous and delicious on the palate. The berries provide a wonderful pop of color to the delicious cookies and cream ice cream.

And let’s not forget about the COLOR! It’s a marvel. It’s perfect for the summer. Slash, since it’s frozen, it’s also suitable as a year-round treat. Heheh.


Recipes for cookies and cream ice cream with raspberries

Making homemade ice cream does not need the use of an ice cream machine! You can create this no-churn cookies and cream ice cream using an electric mixer (or exceptionally strong arms). All you have to do is complete the following steps:

Whip the heavy cream — Whip the heavy cream until medium peaks form (it’s also OK if you whip it too long and stiff peaks develop!). It’s simply that you don’t want to underwhelm it).

Fold in the other ingredients — Once the cream has been whipped up, fold in the remaining ingredients gently, finishing with the crumbled sandwich cookies. You don’t want to knock the air out of the whipped cream, so be careful with this step.

Assemble and freeze the ice cream — In a loaf pan, spread half of the cookies and cream ice cream base and half of the fresh raspberries. Repeat the process, then place the cookies and cream raspberry ice cream in the freezer for at least 12 hours before scooping.

See? Isn’t it simple?!


Cookies and cream may be enjoyed in a variety of ways. ice cream with raspberries

What is the best way to enjoy homemade ice cream? I’ll count the ways for you.

No, but honestly, this no-churn ice cream goes with just about anything. It goes well with cake slices and is fantastic sandwiched between two cookies since it’s rich but tangy. It’d be really delicious drizzled with homemade hot fudge sauce, but you can also just eat it plain in a cone. This cookies and cream ice cream can last in the freezer for a few months if covered, so you’ll have plenty of time to experiment with different ways to consume it.


I’m thrilled to be collaborating on this article with my colleagues at the feedfeed. They’re giving away Driscoll’s berries for three months, a rectangle baking dish set, and more in a terrific berry-themed contest. Their Instagram page has all the facts!



  • 1 pint heavy cream (whipped)
  • vanilla extract (two tablespoons)
  • a quarter teaspoon of salt
  • 7 ounces condensed milk, sweetened
  • 20 crumbled chocolate sandwich cookies
  • Driscoll’s raspberries, 6 oz


  1. Whip the heavy cream in a mixing bowl until medium peaks form. Combine the vanilla essence and salt in a mixing bowl.
  2. On top of the cream, pour the sweetened condensed milk. Fold in the chocolate sandwich cookies carefully until everything comes together.
  3. Scoop half of the ice cream into a large bread pan with care. Half of the fresh raspberries should be sprinkled on top. After that, put the remaining ice cream over top, followed by the remaining fresh raspberries. Before serving, put it in the freezer for at least 12 hours.

More raspberry desserts can be found at:

Raspberry Dark Chocolate Sticky Buns

Cake with Raspberry and Banana

Scones with white chocolate, raspberry, and rhubarb

Macarons with Raspberry Rose Flavor

Cupcakes for Two with Raspberry Rose Chocolate

Driscoll’s is the sponsor of this post. All content and thoughts are all mine.

Cookies and Cream Raspberry Ice Cream is a delicious dessert. It has black raspberry oreo ice cream with cookies, brownies, and fudge sauce.

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