1-First, make the no-churn raspberry ice cream by whipping 2 cups of heavy cream to stiff peaks. Then, fold in 1/3 cup of raspberry preserves and 1 (14-ounce) can of sweetened condensed milk until well combined. Pour the mixture into a chilled 9×9-inch pan, swirl in the remaining 1/3 cup of raspberry preserves, and freeze for at least 8 hours until firm.

2-Next, prepare the chocolate cookies by sifting together 1 1/4 cups of all-purpose flour, 1/2 cup of cocoa powder, 3/4 teaspoon of baking powder, and 1/4 teaspoon of fine sea salt. In another bowl, cream 1/2 cup of unsalted butter at room temperature with 3/4 cup of granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon of vanilla extract, then mix in the dry ingredients to form a dough. Chill the dough for 3 hours, roll it out to 1/4-inch thickness, cut into shapes, and bake at 350 degrees Fahrenheit for 8 to 10 minutes.

3-Once the cookies cool, assemble the sandwiches by cutting ice cream rounds to match the cookie size and placing them between two cookies. For the best results, freeze the assembled sandwiches again if you’re not serving them right away. Tips like ensuring the ice cream is fully frozen before assembly and avoiding overbaking the cookies will help keep them soft and easy to bite.