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.

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, brown sugar, and granulated sugar until smooth.

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

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

Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 10-12 minutes or until golden brown. Let cool.

Scoop a generous amount of raspberry white chocolate ice cream onto the flat side of one cookie.

Top with another cookie, flat side down, to create a sandwich.

Repeat with remaining cookies and ice cream.

Serve immediately or freeze for later.