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Bite missing from m&m cookie ice cream sandwiches.
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5 from 7 votes

M&M Cookie Ice Cream Sandwiches

These M&M cookie ice cream sandwiches have soft and chewy M&M cookies. Between them is sandwiched vanilla and chocolate ice cream. They are so easy to make.
Prep Time45 minutes
Cook Time13 minutes
Chilling Time6 hours
Total Time6 hours 58 minutes
Servings: 8 large sandwiches
Calories: 620kcal
Author: Stephanie Rutherford

Ingredients

M&M Cookies

  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg room temperature
  • 1 Egg yolk room temperature
  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Mini chocolate chips
  • ¾ cup Mini M&M's

Ice Cream

  • Pint Vanilla ice cream I used cookie dough ice cream
  • Pint Chocolate ice cream I used brownie ice cream
US Customary - Metric

Instructions

Ice Cream

  • Leave both ice creams out on the counter for 15 minutes to soften. Spread vanilla ice cream in a 9X9 pan. Smooth it until it is even. Spread chocolate ice cream in a 8X8 pan. Smooth it until it is even. Freeze for 4 hours or overnight.

M&M Cookies

  • In a mixing bowl, sift the flour, baking soda, and salt. Set aside.
  • Using a mixer, beat butter, brown sugar, and sugar. Beat for 2 minutes until fluffy. Add in vanilla, egg, and egg yolk. Mix until combined. Make sure to scrape the bowl.
  • Slowly add in the dry ingredients. Mix. Add in mini chocolate chips and mini M&Ms. Chill dough for 30 minutes.
  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Use a large cookie scoop (3 oz), Scoop the cookie dough. Bake for 13-14 minutes. Slightly under bake these cookies for a soft cookie. Edges should be slightly golden. While the cookies bake, keep the other cookie dough balls in the fridge.
  • Let the cookies sit for 4 minutes on the cookie sheet. Transfer to cooling rack. Once cooled completely. Place cookies in the freezer for 15 minutes to chill.

Assembly.

  • Separate the cookies into pairs that are the same size. Match the cookies with a biscuit cutter that is the same size. I used 3.5 inch and 4 inch biscuit cutters.
  • Do one ice cream at time. Cut vanilla ice cream using the bigger cutter. Cut and sandwich the ice cream. Place the cookies into the freezer immediately. Repeat with the chocolate ice cream. Allow the sandwiches to freeze until solid before eating.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie.
High altitude baking- Use an extra 2 tablespoon of flour.
Make sure to use ice cream that gets solid. There are some ice cream brands that are too soft and will be too melty.

Nutrition

Calories: 620kcal | Carbohydrates: 85g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 456mg | Potassium: 89mg | Fiber: 2g | Sugar: 53g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg