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{No-Churn} Vanilla-Molasses Ice Cream Sandwiches

  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x


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


For the Cookies:

  1. Preheat Oven 350 degrees:
  2. In a bowl combine the cake mix, brown sugar, granulated sugar and oats.
  3. In a smaller bowl combine the egg, vanilla, canola oil and water and mix. Add the wet ingredients to the dry ingredients and mix.
  4. Drop approximately tablespoons of the dough, about 2 inches apart on an ungreased cookie sheet.
  5. Bake about 10 – 12 minutes. Cool about 1 minute and remove cookies to a cookie rack to cool.

For the Ice-Cream:

  1. In a large bowl whip the whipping cream.
  2. In a separate bowl combine the condensed milk, vanilla, pinch of salt, molasses, cinnamon and cloves.
  3. Fold the whipped cream into the condensed milk mixture.
  4. Place in a container and place in the freezer for 5 – 6 hours or until ice-cream texture.
  5. 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
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