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M&M Cookie Ice Cream Sandwiches

Boasting homemade vanilla bean ice cream and oversized from-scratch cookies, these M&M Cookie Ice Cream Sandwiches are the perfect summer treat when you don’t want to choose between ice cream and cookies.
Course: Dessert, Snack
Cuisine: amer
Keyword: cookies, ice cream, ice cream sandwiches, m&m, m&m cookies
Servings: 12

Ingredients

No-Churn Vanilla Bean Ice Cream

  • 1 ½ Cups Heavy Cream, whipped to stiff peaks
  • 1 14 Ounce Can of Sweetened Condensed Milk
  • ½ Cup Half and Half
  • 1 Teaspoon Pure Vanilla Bean Paste

For the M&M Cookies:

  • 1 Cup Salted Butter
  • 1 ¼ Cups Granulated Sugar
  • 1 Large Egg + 2 Large Egg Yolks
  • 2 Teaspoons Pure Vanilla Bean Paste
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 2 ¾ Cups All Purpose Flour
  • 2 Cups Milk Chocolate Chips
  • 1 10 Ounce Bag of M&M’s

Instructions

  • For the Ice Cream: 
    You'll want to make this ice cream the night before you make the cookies if you plan to have the cookies the same day (or you can make both first thing in the morning and enjoy the ice cream sandwiches in the late afternoon or after dinner). 
    Begin by whipping the heavy cream with an hand mixer or standing mixer until still peaks form, about 1-3 minutes.
    In a small bowl, add the sweetened condensed milk, the half and half, and the vanilla bean paste. Whisk to combine, about 20 seconds. Add the sweetened condensed milk mixture to the whipped heavy cream, and gently mix until combined, about 30-60 seconds. You can gently whisk the ice cream batter if you feel like there are too many lumps left.
    Pour the ice cream onto a parchment lined cookie sheet with at least a ½ inch edge all around. Freeze for 4-5 hours or overnight. The ice cream should be completely solid before cutting it and adding it to the cookies.
  • For the Cookies:
    Cream the butter and sugar in a standing mixer, or by hand, until light and fluffy, about 30 seconds or so. Add the eggs and the vanilla paste. Mix until well incorporated, about 20 seconds. 
    Add the dry ingredients: the flour, the baking soda, baking powder, and salt. Mix until well incorporated, and no powder remains. 
    Add your chocolate chips and m&m’s. Stir gently until they are mixed in.Using a 3-tablespoon cookie scoop, scoop cookie dough balls onto a parchment lined standard sized baking sheet.
    Bake 8-10 at a time at 375°F for 14-16 minutes, or until golden on the outside. The middle will set up as they cool.
    Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. 
    Store any leftovers in an airtight container for up to three days. Makes 20-22 cookies. If you prefer smaller cookies, use a 2 tablespoon scoop and baked for 12-14 minutes.
  • To make the ice cream sandwiches: 
    Cut ice cream circles with a cookie cutter roughly the size of the cookies. Place between two cookies that have been frozen for at least an hour. Roll in rainbow sprinkles if desired. 
    Work in batches if you feel like the ice cream is melting. Place the ice cream cookie sandwiches back into the freezer until they are solid, about 1-2 hours.  
    When sufficiently frozen, serve immediately. Store ant leftovers in the freezer for up to a week. Enjoy! 

Notes

See blog on dietary substitutions for dairy and gluten.