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

Gently fold in the raspberries and white chocolate chips.

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 for at least 2 hours.

Preheat the oven to 350°F (175°C).

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

Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.

Drop by rounded spoonfuls onto ungreased baking sheets.

Bake for 10-12 minutes or until golden brown. Cool on wire racks.

Take one cookie and place a scoop of raspberry white chocolate ice cream on top.

Top with another cookie to form a sandwich.

Repeat with remaining cookies and ice cream.

Serve immediately or freeze for later.