M&M® Ice Cream Cookie Sandwiches.

The creamiest homemade ice cream, made with just four ingredients and no ice cream maker required, is sandwiched between two soft ‘n chewy M&M® cookies to make the ultimate summer treat. 

The ULTIMATE ice cream sandwich! Complete with homemade no-churn M&Ms ice cream and soft-baked cookies!

Finally! Friday! Aaaaand a three day weekend.

Happy Memorial Day weekend! Now that the unofficial start of summer is officially here, I figured I’d make a warm weather staple in my kitchen this week: homemade ice cream. But not only ice cream. Cookies and ice cream. Ice cream in between cookies. A sandwich I can definitely get on board with.

The ULTIMATE ice cream sandwich! Complete with homemade no-churn M&Ms ice cream and soft-baked cookies!

M&M®’s recently got in touch with me for a little collaboration. Maybe they noticed the smorgasbord of candies at our wedding? Well, they just launched their new Pinterest page, a mother load for all things M&M®, and asked that I put my own M&M® spin on a few new recipes. So, today I’m going to teach you how to make super soft M&M® cookies, super creamy homemade ice cream, and how to combine the two to get the best summer dessert around.

Three recipes in ONE. I love Fridays.

First, the cookies. I’ve actually shared these cookies with you before. Chances are you have no idea this recipe exists because January 2012 feels like ancient history on this blog. Are those photos taken with my iPhone?

Times have changed, but these cookies have not. These are still the chewiest, softest cookies I’ve ever made and, to be honest, one of the happiest recipes to come out of my kitchen. C’mon how can you not smile with all these cheerful M&M®s?!

Chewy Rainbow M&M Cookies - Cookie Dough

Chewy Rainbow M&M Cookies Recipe on sallysbakingaddiction.com

Getting nerdy: the cookies are extra chewy from adding an extra egg yolk and using more brown sugar than white sugar.

When I make ice cream sandwiches with homemade cookies, I like to make the cookies a day or two ahead of time to save time on ice cream sandwich day (can we make that a thing?). This way the cookies are ready to go and the dirty dishes are long gone. Hopefully.

Now let’s make the ice cream. I have a HUGE surprise for you. This is the easiest ice cream in the entire world. There is no churning. There is no ice cream maker. Four ingredients. All the flavor! One of my favorite parts to this homemade ice cream is that it is so soft and creamy. You know how ice cream can sometimes be a little too hard? (Wow, I actually AM 80 years old.) Well, this version is more like soft-serve. Especially when it gets a little melty in the bowl or cone. I love soft serve ice cream and this tastes exactly like it.

PLUS. You can use this base ice cream recipe for a variety of homemade ice creams. Just add different add-ins and toppings. Yay.

Homemade No-Churn M&Ms Ice Cream

Heavy cream, heavy whipping cream, or double cream can all be used here. The only difference between them all is their milk fat percentage, but any of them make an extraordinary base for this easy homemade ice cream. The key to the mix? The sweetened condensed milk. This thick milk sweetens the ice cream while giving it that rich, creamy texture. I love using sweetened condensed milk in my baking. I think it tastes like melted vanilla frosting. Is that just me?

Also in the no-churn ice cream: vanilla extract. This gives the ice cream a little flavor. The three are beaten together until thick and smooth.

Next, add some M&M®s. Be careful folding these in as they can bleed a little color.

Homemade Ice Cream-2

Now, taste it. Isn’t that amazing?

Homemade Ice Cream-3

Pour this homemade ice cream mixture into a plastic container or bowl, cover, and pop in the freezer. Congratulations you now have homemade M&M® ice cream.

Homemade No-Churn M&Ms Ice Cream

As you know, I didn’t stop there. (This baking lady is crazy.)

The ULTIMATE ice cream sandwich! Complete with homemade no-churn M&Ms ice cream and soft-baked cookies!

BOOM. The ultimate summer treat.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

M&Ms Ice Cream Cookie Sandwiches

The creamiest homemade ice cream, made with just four ingredients and no ice cream maker required, is sandwiched between two soft 'n chewy M&M® cookies to make the ultimate summer treat.

Yield: 2 quarts ice cream + 30 cookies = around 15 cookie sandwiches


Ice Cream

  • 2 cups (16 ounces, 480ml) heavy cream
  • 14 ounces (1 can; 396g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup (200g) mini or regular size M&M®'s


  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 Tablespoons (266g) all-purpose flour (measured correctly)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) mini or regular size M&M®'s


  1. Make the ice cream: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the heavy cream, sweetened condensed milk, and vanilla together on high speed until thick and smooth, about 4-5 minutes. Carefully fold in the M&M®'s. The M&M®'s can bleed their color, so be careful when adding them. Spoon/pour the ice cream mixture into a freezer-safe container or bowl. Cover tightly and freeze overnight. Ice cream can be stored in the freezer for up to 2 weeks.
  2. Make the cookies: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium speed until smooth. Add the egg and egg yolk and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&M®'s. Cover the dough and chill for at least 2 hours and up to 5 days.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Assemble the sandwiches: Take a large scoop of ice cream and sandwich it between two cookies. Feel free to roll the sides in crushed M&M®, chocolate chips, sprinkles, anything! Freeze the sandwiches until ready to eat. See my tip below this recipe.
  5. Make ahead tips: The baked cookies and prepared ice cream can both be prepared in advance. The ice cream needs to freeze overnight before using, but is tasty for up to 2 weeks in the freezer. The baked cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well for up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

Try the ice cream with your favorite variety M&M® like Peanut Butter M&M®, M&Ms Crispy®, Dark Chocolate M&M’Ss®, or Peanut M&M’S®! I like to use mini M&M’S® for the cookies because you get more in each cookie.

Brilliant no-churn ice cream recipe from Martha Stewart.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Hi. It’s me again. You can prepare these cookie sandwiches ahead of time! Simply prepare the cookies and ice cream, assemble the sandwiches, wrap each tightly in plastic wrap and freeze. Perfect straight from the freezer for a cool treat.

M&Ms Ice Cream Sandwiches-- the ULTIMATE summer treat! Complete with homemade 4 ingredient no-churn ice cream!

This recipe is brought to you by my fab friends at M&M®. All opinions expressed are my own.



  1. cassandra on June 6, 2016 at 7:41 pm

    those cookies look soo good

  2. Rica on July 24, 2016 at 7:58 pm

    Hi Sally! Is it possible to make these into bars? If yes, will the baking time change? Thank you so much in advance!!!

    • Sally on July 25, 2016 at 10:08 am

      Like ice cream cookie bars? Sounds good! The bake time will be longer. I would use a 9×9 inch square baking pan.

  3. Poula on September 20, 2016 at 3:43 am

    I make these cookies for at least 1 year and I love them and my family too! In the beginning everything was perfect but recently they don’t spread during baking I have to push it on the top and when I take them out they become hard on  the edges. Usually I don’t have to push them on the top during the baking because the results are not the same..
    Please help me ! ><

  4. Mellisa on December 28, 2016 at 11:08 pm

    Hi, I have some question in mind before I am gonna try this recipe. It is true that brown sugar will make the cookie bcome chewy when the white sugar make the cookie become crispy?  
    Secondly, what can make the texture of the cookies different by using hand or stand mixer and simply just use hand to mix it well ? From what I knew.. mixer will add some air. 
    lastly, why most of the cookie dough need to put in the fridge for few hours ? 
    I will really appreciate if you answer my questions.

    • Sally on December 29, 2016 at 10:39 am

      Hi Mellisa! Brown sugar typically yields a chewier, softer cookie and yes, granulated white sugar yields a crispier edge. Typically you want that air incorporated into the dough which is why mixers are preferred for creaming butter/sugar together as the base of cookie doughs. Chilling cookie dough prevents excess spreading when the cookies bake. Enjoy!

  5. Jana on March 18, 2017 at 7:00 pm

    Hi Sally, I´d like to know which kind of M&Ms you use because the ones I once baked with were colorless when the cookies were done. So maybe you take a special sort of them for baking? A one that is heat-resistant (; Thank you

  6. Carley on May 2, 2017 at 8:07 pm

    Just made these last night for some teacher friends-umm they are incredible!! I would normally not use that word to describe m&m cookies they are usually pretty meh…I mean I wouldn’t turn it down but not a fav. BUT these-they are the first thing I would grab on a cookie tray. I did accidentally use a tablespoon of Mexican vanilla instead of a teaspoon-oops that’s late night baking for ya. But if I make these again I will totally do the same thing! Thanks Sally for another great one! 

  7. Blogtastic Food on June 26, 2017 at 10:00 pm

    omg I am salivating over those ice-cream sandwiches (:

  8. Terry on June 28, 2017 at 9:45 am

    I am salivating

  9. Kelly on September 2, 2017 at 4:47 pm

    I made these for a summer BBQ with friends.  Everyone raved about them!  The homemade ice cream is super delicious, and we loved the cookies so much, I’ve made them several times since then. We love them stored in the frig.  Thank you for the recipe!

  10. Cat on May 13, 2018 at 11:05 am

    OMG! So good! I love the original but the kids wanted chocolate so I added 1 cup chocolate syrup and it was awesome! Best chocolate ice cream ever!


  1. Cat on May 13, 2018 at 11:05 am

    OMG! So good! I love the original but the kids wanted chocolate so I added 1 cup chocolate syrup and it was awesome! Best chocolate ice cream ever!


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