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. 

M&M ice cream cookie sandwiches

Whenever 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.

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

2 images of ingredients for vanilla ice cream and vanilla ice cream in a stand mixer bowl with a whisk attachment

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.

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&Ms. Be careful folding these in as they can bleed a little color.

vanilla ice cream in a metal bowl with M&Ms and a spatula

Now, taste it. Isn’t that amazing?

M&M ice cream in a metal bowl with a spatula

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.

M&M ice cream cookie sandwiches on a white plate

BOOM. The ultimate summer treat.

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M&M ice cream cookie sandwiches on a white plate

M&M Ice Cream Cookie Sandwiches

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 10 minutes
  • Total Time: 1 day
  • Yield: 12-15 ice cream sandwiches
  • Category: Frozen Dessert
  • Method: Baking
  • Cuisine: American


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.


Ice Cream

  • 2 cups (16 ounces, 480ml) heavy cream
  • 14 ounces (1 can; 396g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 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 according to the recipe’s directions. Cool completely.
  3. 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&Ms, chocolate chips, or sprinkles. Freeze the sandwiches until ready to eat. See my tip below this recipe.


  1. Make Ahead & Freezing Instructions: 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.
  2. No-churn ice cream method from Martha Stewart

Keywords: ice cream cookie sandwiches, M&M cookie ice cream sandwiches

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&M ice cream cookie sandwiches wrapped in plastic wrap


  1. 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.

    1. 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!

  2. 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

  3. 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! 

  4. Blogtastic Food says:

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

  5. I am salivating

  6. 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!

  7. 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!

  8. Hi Sally! The ice cream was sooo good, but how do you prevent so much of the M&Ms from bleeding? It looked a little unappetizing after it was frozen. Also the M&Ms didn’t mix very well-they sort of sank to the bottom. Any tips with this?

    1. Hi Debbie! I wish I had a solution other than stirring slowly and as little as possible. The M&Ms bleeding their color happens to me too!

    2. Hi Debbie,
      I have made this ice cream tons of times. My solution is to pre-freeze the vanilla base before adding the M&M’s. After roughly 1.5 hours, when my cream base has the consistency of soft serve, I fold in the M&Ms. They still bleed but they don’t sink.

  9. Hello Sally!

    I am planning to make your Rainbow M&M Cookies and stumbled on to this delectable looking M&M Ice Cream Cookie Sandwiches version… my mouth is watering already!
    I noticed one slight difference between the two cookie recipes in that this one calls for 1tsp Cornstarch and the other one does not. Is the cornstarch specific and necessary the ice cream sandwich version and why?
    Thanks again for all of your wonderful recipe sharing! 🙂

    1. Hi Nicole! So I started adding cornstarch to the cookies because it adds a little extra softness, chew, and thickness. I love it in cookie recipes! It’s optional, but I make a lot of my “chocolate chip” style cookies with it these days.

  10. I made these cookies and although they were delicious, I’m not sure why they’re not as thick as the ones in your pictures. My oven temperature is right, I’ve checked it with an oven thermometer. My butter was room temperature as well as my egg, and my dry were measured with a scale. What do you think could be the issue? They chilled for 3 hours.

    1. Hi Leslie, I’m glad to help. Without knowing exactly what went wrong, I suggest these 10 Guaranteed Tips to Prevent Cookies from Spreading if you’re interested to review. My go-to trick is adding 2-3 extra Tablespoons of flour which will help soak up more butter and reduce spread.

  11. Love this recipe!

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