M&M Cookie Ice Cream Sandwiches

homemade ice cream sandwich with M&Ms on a tin.

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These M&M Cookie Ice Cream Sandwiches are the dessert of the Summer! Two soft and chewy M&M cookies are stuffed with sweet vanilla ice cream and stored in the freezer for a great any-time treat. They're sweet, simple, and perfect for kids AND adults!


Units Scale
  • 113g salted butter- melted
  • 142g light brown sugar
  • 1 large egg + 1 egg yolk- room temperature
  • 1 teaspoon vanilla extract
  • 150g all purpose flour
  • 32g cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 110g M&Ms
  • 50g mini chocolate chips
  • about 4 cups vanilla ice cream


  1. Before you begin, take the ice cream out of the freezer and allow it to soften for 10-15 minutes while you make the cookie dough.
  2. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  3. Melt butter in a microwave safe bowl, then set aside to cool for 5 minutes.
  4. Next, in a large mixing bowl, stir together melted, slightly cooled butter, brown sugar, egg, egg yolk, and vanilla extract. Mix until well combined.
  5. To the wet ingredients, add the flour, cornstarch, baking soda, and salt. Gently fold to combine until no traces of flour remain.
  6. Pour the M&Ms and mini chocolate chips into the cookie dough and fold until evenly distributed.
  7. Use a 2 tablespoon cookie scoop to scoop the dough out onto your prepared baking sheet then bake for 8-9 minutes, or until barely golden and glossy on top, then pull them out
  8. While the cookies are baking, spread the softened ice cream into a 9x13 inch baking sheet lined with parchment paper. Place into the freezer to harden up for at least 30 minutes.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, place into the freezer for 10 minutes.


  1. WORKING QUICKLY! Take the ice cream tray and the cookies out of the freezer. Use a 3 inch biscuit cutter to cut the ice cream into a circle and sandwich it between 2 cookies. Immediately place the M&M cookie sandwich into the freezer and finish the rest of the sandwiches.

*if the ice cream begins to melt before you're done assembling, place it back into the freezer for 10 minutes before finishing.*


  • Use room temperature ingredients: This tip is for when you're making the cookie dough! Room temperature ingredients mix together better and form a smoother batter.
  • Bake the dough immediately: It may look a little runny, but trust me this cookie dough bakes up into the most delicious, soft and chewy M&M cookies. The longer it sits, however, the cookies can become a little doughier and not as chewy
  • Underbake the cookies: Ever so slightly, that way they're nice and chewy even when frozen!
  • Use stiff ice cream: This is important when it comes to your ice cream! One brand I tried first melted almost immediately and I was left with a puddle. Once I found a stiffer brand if ice cream, these were absolute *chef's kiss
  • Work quickly: You're working with ice cream, it's probably about 68 degrees in your house, you need to work fast
  • Freeze immediately: Once you sandwich the cookies, immediately place them into the freezer so they can harden back up
  • Storing: Keep frozen in an airtight container or freezer safe bag for up to 2 weeks.