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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

Description

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.


Ingredients

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

Cookies


Instructions

  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.

Notes

  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