Prep Time
15 Mins
Freeze Time
1 Hour 30 Mins
Yield
Makes 5 servings

How to Make It

Pour rum over golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

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