For these sandwiches I cut the cookies in rectangles instead of circles.
To make the Lactose-Free No-Churn Vanilla and Raspberry Ice Cream:
Line a 9x13 inch baking dish with parchment paper.
Put the lactose-free condensed milk (I used this one), cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff.
Stir in the chopped raspberries, don't over-mix. You want to have whole pieces of raspberries in the ice-cream. (if you over-mix they will get all smashed and will color your ice cream completely pink)
Spread the ice cream out in an even layer in the prepared pan, freeze 2-3 hours, until firm.
Lift the ice cream slab out of the pan using the parchment paper. Working quickly, cut into 12 rectangles. Sandwich each ice cream rectangle between 2 cookies, pressing the cookies into the ice cream gently to adhere.
Freeze the sandwiches 2 hours, until firm, or up to three months. Let the ice cream sandwiches sit at room temperature for about 5 minutes before serving.