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Raisin Ice Cream Sandwich

Diabetic.Foodie's picture
  Raisins 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Solid shortening 1⁄4 Cup (4 tbs), softened
  Granulated sugar replacement 3 Teaspoon
  Egg 1
  Buttermilk 2⁄3 Cup (10.67 tbs)
  Ice milk 2 Cup (32 tbs), softened

Combine raisins and water in saucepan.
Bring to a boil, reduce heat and simmer 5 minutes.
Remove from heat; allow to cool slightly.
Combine flour, baking soda and salt in sifter, and sift twice.
Return flour mixture to sifter.
Cream together shortening and sugar replacement in medium mixing bowl.
Add egg and beat well.
Add sifted flour mixture alternately with buttermilk, beating well after each addition.
Stir in drained raisins.
Pour mixture into a well greased and floured 9 in. (23 cm) square pan.
Bake at 350°F (175°C) for 30 to 40 minutes, or until done.
Cut into 9 squares.
Cut horizontally through center of each square and fill evenly with softened ice milk.
Freeze until firm.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1814 Calories from Fat 659

% Daily Value*

Total Fat 74 g114.3%

Saturated Fat 23.1 g115.6%

Trans Fat 6.7 g

Cholesterol 256.7 mg85.6%

Sodium 2119 mg88.3%

Total Carbohydrates 245 g81.8%

Dietary Fiber 8.4 g33.6%

Sugars 77.9 g

Protein 49 g98%

Vitamin A 14.1% Vitamin C 3.4%

Calcium 61.1% Iron 63.8%

*Based on a 2000 Calorie diet


Raisin Ice Cream Sandwich Recipe