Old Fashioned California Raisin Oatmeal Cookie and Buttermilk Ice Cream Sandwiches

A retro dessert of old-fashioned raisin cookes shaped into buttermilk ice cream sandwiches.
  • Yields 3 cups ice cream and 24 cookies
  • Details

    • Serving Size: 1/4 cup ice cream and 2 cookies


      Raisin Oatmeal Cookies

      • 6 tablespoons butter
      • 3 tablespoons sugar
      • 1/2 cup light brown sugar
      • 1/2 teaspoon vanilla extract
      • 1 egg
      • 1/2 cup all-purpose flour
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon ground cinnamon
      • 1/8 teaspoon salt
      • 1 1/4 cups rolled oats
      • 3/4 cup California raisins

      Vanilla-Buttermilk Ice Cream

      • 1/2 cup milk
      • 1/2 cup buttermilk
      • 1 cup cream
      • 1/2 cup sugar
      • 1/2 fluid ounce glucose or light corn syrup
      • pinch salt
      • 1/2 vanilla beans
      • 7 egg yolks


      Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs one at a time, beating well with each addition. Combine flour, baking soda, cinnamon and salt; mix well and gradually stir into creamed mixture. Fold in rolled oats and raisins. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F until lightly browned. Remove cookies to wire rack and cool completely.

      Vanilla-Buttermilk Ice Cream

      In a large non-reactive saucepan over medium heat, combine milk, buttermilk, cream, sugar, glucose, salt and vanilla bean. Heat to simmer, stirring frequently until sugar is dissolved. Meanwhile, in small bowl beat egg yolks until creamy and smooth. Strain hot mixture; add small amount to eggs; and stir well. Then, add tempered egg mixture to hot milk mixture and cook until mixture will coat back of spoon. Remove from heat. Cover and chill at least 4 hours or up to 24 hours. Turn into ice cream freezer and freeze according to directions provided by manufacturer. Ripen ice cream according to directions provided by freezer manufacturer.

      To Assemble

      When cookies have thoroughly cooled, place one scoop ice cream between two cookies. Gently press together and trim edges with knife. Wrap the sandwiches in plastic wrap. Repeat until all cookies and ice cream are used. Freeze for several hours.Note: May be served in decorative wrap to eat out of hand or on individual dessert plates.

      Nutrition Facts Per Serving

      Calories 300 (41% from fat); Total Fat 14g (sat 7g, mono 4g, poly 1g, trans 0g ); Cholesterol 170mg; Protein 6g; Carbohydrate 40g; (Dietary Fiber 2g; Sugars 28g; ); Iron 1mg; Sodium 170mg; Calcium 79mg; Potassium 207mg

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