Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Ice Cream Cookie Sandwiches

Recipe is courtesy of Jake and Jazz Smollett of CLEO TV as featured on, “LIVING BY DESIGN WITH JAKE AND JAZZ.” 

INGREDIENTS

2 sticks salted butter at room temperature
1 cup brown sugar
2 eggs
1 3/4 cups all-purpose flour
3 cups rolled oats
2 teaspoons vanilla
1 ½ teaspoon ground cinnamon
1/2 teaspoon salt
3/4 teaspoon baking soda
2 cups raisins, pureed Honey Vanilla Ice Cream (from The Family Table)
shredded Coconut (for serving)
mini M&Ms (for serving)
mini chocolate chips (for serving)
chopped nuts (for serving)

PREPARATION
  1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
  2. Pulse the raisins in a food processor until they break down and make a paste-like consistency.
  3. In a large bowl, cream the butter, sugar, and eggs until smooth (the butter should be softened and the sugar room temp).
  4. Mix in the vanilla and the raisins. Combine the flour, cinnamon, baking soda and salt in a medium bowl.
  5. Combine the dry mixture into the batter then add the oats. Scoop ¼ cup of the cookie dough into your hand, roll it in a ball and place it on the baking sheet, flattening it into a disc shape. Refrigerate for about 30 minutes until firm. This will hold the shape of the cookie when baking.
  6. Bake at 350 degrees for 10-12 minutes or until they are light brown and the center is still soft. Cool completely on a wire cooling rack.
  7. To make the sandwiches scoop a thick layer of ice cream on the bottom of one cookie (it should be about an inch and a half thick). Place a second cookie on top and press down slightly. Roll the side of the sandwich in a topping of your choosing.
MORE FROM LIVING BY DESIGN

Chicken Taco Lasagna
Lemon Froyo with Fruit Topping
Garlic and Mushroom Quinoa
Brown Sugar Doughnuts
Shrimp and Steak Tacos
Dutch Flourless Triple Chocolate Cake

cookiesdesserts
Share this recipe
  3    
3
Shares
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
  • under Etiquette Etiquette in Public Places
  • Aiyana Victoria Mathews in Japan
    under Travel Tips for African American Travelers in Japan
  • under Food & Drink Saluting the Vinous Odyssey of Zimbabwean Wine Whiz Job Jovo
  • under Food & Drink Rhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love

Related Recipes

Loading...
Blackberry Cobbler

Blackberry Cobbler

Desserts
Jessica Craig's Chocolate Pudding

TCHO Chocolate Pudding

Desserts
Basque cheesecake by Tavel Bristol-Joseph

Basque Cheesecake

Desserts
Rolls Royce PB-Chocolate Chip Cookies

Rolls Royce PB-Chocolate Chip Cookies

Desserts

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2022 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!