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m&m cookie ice cream sandwich with homemade m&m cookies and vanilla ice cream on a wood cake stand.
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M&M Cookie Ice Cream Sandwiches

These soft m&m cookie ice cream sandwiches are the perfect hurrah to end the summer season. My favorite m&m cookie recipe are the perfect thing for cookie ice cream sandwiches, as they’re so soft and chewy, and they pair perfectly with creamy vanilla ice cream.
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: m&m cookie ice cream sandwiches
Servings: 6 ice cream sandwiches
Author: Michelle

Ingredients

  • 3-4 cups vanilla ice cream
  • 1/2 cup unsalted butter, at room temperature
  • 1/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 egg
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp espresso powder
  • 1/4 tsp almond extract*
  • 2 tsp vanilla extract
  • 1 2/3 cup all purpose flour
  • 1 Tbsp cornstarch
  • 1 + 1/4 cup M&Ms, divided (I used red, white and blue, but you can use any M&Ms)
  • Sea Salt, optional

Instructions

Cookies:

  • Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
  • In a large or medium sized bowl with a hand mixer (or with a standing mixer), cream the butter until it is light and fluffy.
  • Next, add in granulated sugar and brown sugar. Then, cream the mixture until well combined, and fluffy.
  • Add in the egg, mixing until well combined.
  • Next, add in the baking soda, espresso powder, salt, and vanilla extract. Mix until combined.
  • Then, scoop and level flour. Add to the cookie dough. Add in the cornstarch, and then mix until the dry ingredients are all combined.
  • Finally, mix in 1 cup of M&Ms and mix until well combined.

Bake:

  • With a large cookie scoop (about 1 1/2 Tbsp - 2 Tbsp of dough), scoop your cookies and evenly space them apart on the prepared cookie sheet. (The recipe makes about 12 cookies.)
  • Bake for about 12-15 minutes. The cookies should be just *barely* golden brown on top (this will make sure they are soft and chewy in the centers).**
  • Use the remaining 1/4 cup of M&Ms to add some extra color on top of the baked cookies. (I typically do this after the cookies have cooled for about 1-2 minutes)
  • And, if desired, sprinkle each cookie with a pinch of sea salt.
  • Allow the cookies to cool completely before adding the ice cream.

Ice Cream:

  • To make the ice cream centers, spread plastic wrap in a 1/2 cup circular measuring cup (or something circular that’s similar in size). Scoop the ice cream into the measuring cup and then press down to make sure it forms into a disc shape.
  • Then, fold the plastic wrap over to cover the ice cream completely. Remove from the measuring cup. Repeat until you have 6 discs and then freeze until ready to use (but they should be frozen at least 1 hour before assembling the ice cream sandwiches).

Assembly:

  • Place 6 cooled m&m cookies on a parchment lined baking sheet, bottom side up.
  • Then, unwrap the ice cream, and place one vanilla ice cream disc on the bottom of each cookie.
  • Top each with the remaining 6 m&m cookies to form a sandwich.
  • *If you find the ice cream has melted at all during this assembly process, place the sandwiches in the freezer for about 15-20 minutes, or until the ice cream is frozen once again.
  • Serve immediately, or place the ice cream sandwiches back in the freezer.*

Notes

*If you don’t serve the ice cream sandwiches right away, do freeze for 1 hour after assembly a baking tray. Then store in an airtight container and freeze until you’re ready to serve. (Flash freezing for 1 hour keeps the ice cream sandwiches from sticking to one another.)