Description
These M&M Cookie Ice Cream Sandwiches combine homemade no-churn vanilla bean ice cream with freshly baked M&M-studded cookies to create a fun and delicious treat. Perfect for parties or a summer dessert, the ice cream is creamy and smooth, while the cookies are soft, chewy, and packed with chocolate chips and colorful M&Ms. Assembling the sandwiches is easy and a guaranteed crowd-pleaser.
Ingredients
No-Churn Vanilla Bean Ice Cream
- 1 ½ Cups Heavy Cream, whipped to stiff peaks
- 1 14 Ounce Can Sweetened Condensed Milk
- ½ Cup Half and Half
- 1 Teaspoon Pure Vanilla Bean Paste
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 M&M’s
Instructions
- Make the Ice Cream Base: Begin by whipping the heavy cream with a hand or stand mixer until stiff peaks form, which takes about 1 to 3 minutes. In a separate small bowl, whisk together sweetened condensed milk, half and half, and vanilla bean paste until smooth. Gently fold this mixture into the whipped cream until combined, taking care not to deflate the cream. Pour the mixture onto a parchment-lined cookie sheet with raised edges and freeze for 4-5 hours or overnight until firm.
- Prepare the Cookie Dough: Cream the salted butter and granulated sugar together in a standing mixer or by hand until light and fluffy, about 30 seconds. Add the egg and egg yolks along with the vanilla bean paste and mix for 20 seconds until smooth. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix just until incorporated, ensuring no dry powder remains. Gently fold in the milk chocolate chips and M&Ms.
- Scoop and Bake Cookies: Using a 3-tablespoon cookie scoop, drop dough balls onto a parchment-lined standard baking sheet, spacing them appropriately. Bake 8 to 10 cookies at a time in a preheated oven at 375°F (190°C) for 14-16 minutes or until golden on the edges. Let cookies cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely. For smaller cookies, use a 2-tablespoon scoop and bake for 12-14 minutes.
- Assemble Ice Cream Sandwiches: Once the ice cream is frozen solid, use a cookie cutter roughly the size of the cookies to cut out circles of ice cream. Place a circle of ice cream between two cookies that have been frozen for at least one hour. Optionally, roll the edges in rainbow sprinkles. Work quickly in batches to prevent melting, and return the assembled sandwiches to the freezer for 1-2 hours to harden completely.
- Serve and Store: Serve the ice cream sandwiches immediately once sufficiently frozen. Store any leftovers in an airtight container in the freezer for up to one week. Store unused cookies airtight at room temperature for up to three days.
Notes
- For best results, make the ice cream base the night before or several hours in advance to ensure it is fully frozen before assembling.
- If you prefer smaller cookies, reduce the scoop size and adjust baking time accordingly.
- Work quickly when assembling sandwiches to prevent the ice cream from melting.
- Ice cream sandwiches should be stored in the freezer to maintain texture and shape.
- Use fresh quality vanilla bean paste for enhanced flavor in both ice cream and cookies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
