There is a rule in my house, I am only allowed to complain about one MN season, and I have chosen winter. This leaves me in a bit of a conundrum this week when it is going on the 3rd day of 95°, with humidity to match. Do I give up bitching about winter in place of this, or just adopt an all ice cream diet? I have settled on the latter, because griping about winter is the only thing that gets me through it and I love ice cream, so this won’t be much of a sacrifice. I’ll eat it in a bowl, on a cone, in a shake, with or without malt, on top, underneath or inside a dessert (baked alaska), but one of my all time favorite ways to eat ice cream is between two cookies. Chocolate chip, oatmeal raisin, ginger snap, graham crackers, honey tuile, chocolate meringue, and rosemary shortbread have all been made into ice cream sandwiches in my house.
Here is a recipe for my Oatmeal Rum Raisin Cookies which I paired up with Wildflower Honey Ice Cream. (I have also made this honey ice cream with 3/4 cup slightly crushed, lightly toasted, sunflower seeds and it is outrageous. A little something I picked up at the MN State Fair.) With this combo I can endure the heatwave. For the recipes and more ice cream sandwich combos…
Oatmeal Rum Raisin Cookies:
1 1/2 cups dark or golden raisins
2 tablespoons dark rum
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar, well packed
1 teaspoon vanilla extract
1 3/4 cups (8 1/2 oz) unbleached all-purpose flour (scoop and sweep)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 cups old fashioned rolled oats
Wildflower Honey Ice Cream:
1 recipe vanilla bean ice cream base
1/2 cup wildflower honey or your favorite variety (orange blossom, buckwheat, clover…)
To make the cookies:
Preheat oven to 350°F
Soak the raisins in the rum for at least 30 minutes, but up to 24 hours. The longer you let them soak the more flavor the raisins will soak up.
Cream together the butter, sugar and brown sugar until it is light and fluffy, about 3 minutes on medium speed. Add the eggs one at a time and mix until incorporated. Add vanilla extract.
In a separate bowl whisk together the flour, baking soda, salt, nutmeg, cinnamon, and oats. Add the dry mixture to the creamed butter/sugar. Mix until incorporated. Add the raisins and any of the rum that is left over, if any at all.
Scoop the cookies onto baking sheets lined with parchment. Bake for about 10 to 12 minutes. If you are making tiny cookies, they may need less time. I like to bake them until they are just set on top, but not too dark. This way they stay soft when you freeze them.
Let the cookies cool. Make the vanilla ice cream as directed, but add the honey to the cream as it is heating. You can eliminate a 1/4 cup of the sugar if you wish. Scoop the ice cream onto the cooled cookies and return to the freezer to set up. Wrap them in pretty Cellophane Bags for guests or just toss them in ziplock freezer bags for easy access on a hot day.
Other Cookie Recipes:
Bacon Chocolate Chip – try this with the banana ice cream!!! Seriously good!
More Ice Cream and Sorbet Recipes:
Bacon chip cookies with chocolate ice cream.
Mocha Chip with chocolate, coffee and vanilla ice creams.
Let me know your favorite combination?