Recipe: Yummy Rum Raisin Ice Cream Cookie Sandwiches

Rum Raisin Ice Cream Cookie Sandwiches. Cup measurements are available for this recipe. Rokkatei's "Marusei Butter Sand (Sandwich Cookies)" filled with rum raisin butter cream is the famous. Mix plump raisins and dark rum with creamy vanilla ice cream then sandwich between two oat and raisin cookies to make this decadent grown-up dessert. To make the ice cream: Combine raisins and rum in a small glass bowl. In the bowl of a stand-up mixer with the.

Like this Rum Raisin Ice Cream recipe? Find many more tempting and indulgent recipes in our Desserts Category. To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to. You can cook Rum Raisin Ice Cream Cookie Sandwiches using 14 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Rum Raisin Ice Cream Cookie Sandwiches

1. It's 8 of Cookies/Biscuits, not too thin.
2. Prepare 2 tsp of Raisins preserved in rum or rehydrated in hot water.
3. You need 2 of Plums preserved in rum (optional).
4. It's 5 tbsp of Strained yogurt or Quark.
5. It's 1 tsp of Honey.
6. It's 2 tsp of Shredded coconut.
7. You need of Cheese version:.
8. It's 4 tbsp of Drained yogurt.
9. Prepare 2 tsp of Shredded coconut.
10. It's 6 of Walnuts, Almonds, or other nuts.
11. It's 2 tsp of Dried cranberries.
12. Prepare 1 tbsp of Cream cheese.
13. Prepare 1 tsp of or more Molasses/Kuromitsu.
14. It's 1 tsp of Rum.

Rum raisin ice cream, you can just move on over…there's a new kid in town. Because nothing's too good for my dad! As soon as I saw this recipe I knew I had to make them in memory of my own Dad, who LOVED rum raisin ice cream. Start this rum-flavored ice cream the day before by steeping raisins and dark rum overnight.

Rum Raisin Ice Cream Cookie Sandwiches step by step

1. Put the raisins and finely chopped plums in the strained yogurt or quark. Add the honey and coconut flakes and mix lightly..
2. Place a cookie on top of plastic wrap and spread with about 2 teaspoons of filling. Lay another cookie on top. Wrap in plastic wrap and put in the freezer..
3. Ready to eat in about an hour, or they can be eaten the next day, of course..
4. I used 1/2 teaspoon honey, but if you're using raisins that have not been preserved in rum, 1 teaspoon is just about right..
5. Crush the walnuts before putting them in the cheese version. Soften the cream cheese, add the remaining ingredients and mix. Sandwich the filling between cookies and freeze..
6. You can also freeze them in a plastic container. Wait for 5-15 minutes after taking them out of the freezer before serving..
7. These are not very sweet, so taste and adjust the amount of honey or molasses to your liking..
8. Round cookies are cute and nice to serve to guests..
9. Cranberry Cheese version. Sweet-tart cranberries go well with the cheese..
10. Rum raisin cream cheese, sandwiched in bird-shaped sablé cookies..
11. Caramel cream cheese with strained yogurt. These look delicious..
12. With cocoa added. They look really good, with chunky nuts..
13. Don't these cookies look delicious?.

Then just mix with purchased ice cream and a hint of nutmeg, and refreeze for a grown-up ice cream treat. To make sandwiches, spread softened ice cream on bottom side of one cookie; top with second cookie. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. I based my rum raisin ice cream recipe from David Lebovitz's rum raisin in his cookbook, The Perfect Scoop.