Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the cornmeal, whole wheat flour, all-purpose flour, baking soda, and salt for even distribution.
3. Pour in the molasses and buttermilk into the dry ingredients. Stir until just combined and no dry patches remain.
4. Fold in the raisins into the batter to evenly distribute them.
5. Smoothly pour the batter into the greased loaf pan, ensuring an even surface.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Remove the bread from the oven and allow it to cool completely on a wire rack.
8. Once the bread has cooled, slice it into 1-inch thick slices.
9. Place a generous scoop of vanilla ice cream between two slices of the brown bread.
10. Press gently to form a sandwich, ensuring the ice cream spreads to the edges.
11. Repeat the process with the remaining slices of bread and ice cream.
12. Wrap each ice cream sandwich individually in plastic wrap and freeze for at least 2 hours, or until firm.
13. When ready to serve, unwrap the sandwiches and let them sit for a minute or two at room temperature for easier eating. Enjoy!