In a high speed blender add all of the ingredients for the ice cream except for the raspberries and blend until smooth. Lay out a tupperware box (about 15 x 15 cm) with parchment paper (backpapier). Pour in the mixture.

In a seperate bowl mash the raspberries with a fork. Add them into the remaining liquid, a tablespoon at a time and swirl it in. Freeze for at least 4 hours to overnight.

Combine all of the ingredients for the cookies in a food processor. The dough should be a little sticky but if it is too sticky add some more oats (this also greatly depends on the size of your egg).

Take two tablespoons at a time and lay them on a baking sheet with parchment paper. Make 12 cookies. bake in the preheated oven for 10-12 minutes until golden brown. Then Let cool completely (this will make them crispy).

When the ice cream is done freezing take it out and leave at room temperature for about 20 minutes to make it easier to cut. Remove the ice cream from the tupperware and then cut out 6 circles. They should be the size of the cookies. For each circle take two cookies and lay the ice cream inbetween. Place them back in the freezer and repeat.

(You can blend up the remaining ice cream from the feeezer and just snack on it or serve it as a dessert so nothing goes to waste)

Whenever you want a sandwich, take one out of the freezer and enjoy!