In a large bowl using an electric whisk, whisk together the double cream, condensed milk and vanilla extract until it’s stiff.
Mix in the frozen raspberries and crushed amaretti biscuits if using.
Pour the mixture into a lidded tuppaware and place in the freezer until completely frozen. Approximately 6-8 hours or over night.
Once the no churn ice cream is completely frozen take it out of the freezer for 10 minutes before slicing into 2cm slices. Using a cookie cutter similar in size to your jam and cream biscuit cut out ice cream discs and place on a baking sheet covered with baking parchment. If the ice cream starts to melt place the cut ice cream discs into the freezer for 10 minutes to firm up.
Using a small knife carefully slice the jam and cream biscuits through the middle to create the two outer layers of your no churn ice cream sandwich. Place a disc of ice cream in the middle of the two halves and enjoy straight away. Alternatively place back in the freezer until needed.