In a mixing bowl, combine heavy cream, whole milk, sugar, and vanilla extract. Mix well.

Add raspberries and white chocolate chips to the mixture and stir gently.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the ice cream to a container and freeze until firm.

Preheat the oven to 350°F (175°C).

In a large bowl, cream together the butter, sugar, and brown sugar until smooth.

Beat in the eggs and vanilla extract until well combined.

In a separate bowl, combine flour, baking soda, and salt. Gradually add to the creamed mixture.

Drop by rounded tablespoons onto a cookie sheet.

Bake for 10-12 minutes or until edges are golden. Let cool on a wire rack.

Take one cookie, add a scoop of raspberry ice cream, and top with another cookie.

Press gently to form a sandwich and repeat with remaining cookies and ice cream.

Serve immediately or freeze for later.