Ingredients
Units
Scale
For the Cookies:
- 1 yellow cake mix
- 1 egg
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup oats
- 1 tsp. vanilla
- 1/4 cup canola oil
For the Ice-Cream:
- 14 oz. can of sweetened condensed milk
- 16 oz. whipping cream or heavy cream
- 1 tsp. vanilla
- Pinch of salt
- 2 tbs. molasses
- 1/8 tsp. cinnamon
- 1/8 tsp. ground cloves
- Smucker's Natural Red Tart Cherry Fruit Spread
Instructions
For the Cookies:
- Preheat Oven 350 degrees:
- In a bowl combine the cake mix, brown sugar, granulated sugar and oats.
- In a smaller bowl combine the egg, vanilla, canola oil and water and mix. Add the wet ingredients to the dry ingredients and mix.
- Drop approximately tablespoons of the dough, about 2 inches apart on an ungreased cookie sheet.
- Bake about 10 – 12 minutes. Cool about 1 minute and remove cookies to a cookie rack to cool.
For the Ice-Cream:
- In a large bowl whip the whipping cream.
- In a separate bowl combine the condensed milk, vanilla, pinch of salt, molasses, cinnamon and cloves.
- Fold the whipped cream into the condensed milk mixture.
- Place in a container and place in the freezer for 5 – 6 hours or until ice-cream texture.
- Place the ice-cream on a cookie top with the Smucker’s Natural fruit spread and top with another cookie.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
