Rum Raisin Ice Cream Cookie Sandwiches
Rum Raisin Ice Cream Cookie Sandwiches

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, rum raisin ice cream cookie sandwiches. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Rum Raisin Ice Cream Cookie Sandwiches. I wanted to make an easy, light snack with ingredients I had in the house. I sandwiched cookies with strained yogurt and dried fruit soaked in rum that I had on hand, and put them in the freezer.

Rum Raisin Ice Cream Cookie Sandwiches is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Rum Raisin Ice Cream Cookie Sandwiches is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook rum raisin ice cream cookie sandwiches using 14 ingredients and 13 steps. Here is how you can achieve it.

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

Stir rum-soaked raisins into softened ice cream. Top with a second cookie, bottom side down, pressing together slightly. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. Rum raisin was not my favorite flavor as a kid.

  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?

Growing up, I preferred mint chip ice cream, chocolate chip ice cream, or cookies and cream. Basically, anything with a hint of chocolate. New Cookbook: Rose's Ice Cream Bliss Sandwiched inside my super-tasty almond and cherry cookies, it's bound to be a winner. This boozy ice cream sarnie makes a speedy yet scrumptious grown-up dessert. Make your own filling by mixing juicy raisins with dark rum and vanilla ice cream.

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