Vegan Coconut Ice Cream Sandwich

1/2cup raisins Rum, enough to cover the raisins 3tbsp unsalted butter, softened 2tbsp brown sugar 1.5tbsp caster sugar 1 egg yolk 1/4cup + 2tbsp plain flour 1/4 + 1/8tsp baking powder 1/4tsp baking soda 1/4 + 1/8tsp ground cinnamon 1/8tsp salt 1/2cup rolled oats 1. Place raisins into a small bowl and pour enough rum to cover the raisins. Soak overnight then drain the rum into another bowl 2. Preheat oven to 180degC 3. Cream butter and sugar until light and fluffy. Then, add in the egg yolk and stir to combine 4. In another bowl, whisk the dry ingredients together, except the oats 5. Add the dry ingredients into the butter and sugar mixture and stir till barely combined. Add in the oats and raisins and 1-2tsp of the rum. Stir till just combined. 6. Divide the dough onto a lined baking sheet. 7. Bake for 13-15minutes Vegan coconut ice cream: 800ml full fat coconut milk 100g sugar 1/4tsp salt 2tbsp cornstarch Optional: 2-3tsp rum or vodka (you won't taste the vodka) so that the ice cream would not be too hard 1. Set aside around 120ml of coconut milk and pour the remaining into a saucepan 2. Add the sugar and salt into the saucepan and heat till sugar and salt dissolves 3. Whisk the cornstarch into the reserved coconut milk till smooth and pour into the warm coconut milk, stirring gently to combine 4. Heat the mixture while stirring continuously until the mix thickens enough to coat the back of a wooden spoon 5. Remove from the heat and pour into another container. Cover with cling wrap with the wrap touching the surface of the mix. Chill overnight. 6. The next day, stir in the rum or vodka. Churn in the ice cream maker, according to manufacturer's instructions *note the ice cream will still remain quite hard even with the alcohol. Set outside at room temperature for a around 5-10minutes before serving