(8 to 10 servings)
Whip the cold cream to a semi-whipped point.
Incorporate the condensed milk, taking care not to overbeat so the cream will not curdle.
Chop the cookies into big chunks, add whipped cream, then raspberries. Mix.
Put in a bowl, cover with plastic wrap and freeze for at least 8 hours.
Serve in ice cream cones.
