Ice Cream Cookie Sandwich

This Ice Cream Cookie Sandwich recipe is a summer hit! Your favorite creamy ice cream is sandwiched between soft and chewy M&M cookies—bringing two classic desserts together in the most delicious way.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings ice cream cookie sandwiches

Calories 534

Author Kim

Ingredients

For the Ice Cream Cookie Sandwiches

2 pints (about 4 cups) ice cream (use any favorite brand and flavor)
32 M&M Cookies (recipe below)
Optional for rolling the sides of the cookie sandwiches: mini M&Ms, crushed M&Ms, mini chocolate chips, sprinkles

For the M&M Cookies

3 ¼ cup (390g) all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup, 2 sticks, (226g) unsalted butter, softened to room temperature
1 ½ cups (288g) light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups M&M’s, plus more for tops if desired

Instructions

M&M Cookies

Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
On low speed, gradually add the dry ingredients to the butter/sugar mixture. Fold in the M&M’s. I have had success baking this dough without chilling it, but chilling the dough for at least 30 minutes will yield the best cookie.
Drop balls of cookie dough onto the lined cookie sheet. I use about 2 tablespoons of dough for each cookie.
Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
If desired, while the cookies are still warm, press a few extra M&M’s into the tops of each cookie. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week. Before making the ice cream cookie sandwiches, transfer to the freezer for 20-30 minutes.

Ice Cream Cookie Sandwich Assembly

Take one cookie and place a scoop of ice cream (about 1/3 to 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.
Optional: Place mini or crushed M&Ms, sprinkles or mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips or sprinkles. You can serve immediately or wrap tightly in plastic wrap and freeze.

Video

Notes

*Transferring the baked cookies to the freezer is very important. If you try to make the sandwiches without freezing the cookies first, the cookies will break when you press the ice cream between them.
Storing ice cream cookie sandwiches: Once assembled, let them harden in the freezer for an hour. Then, individually wrap them in plastic wrap or place in reusable storage bags. They will keep in the freezer for about 2-3 months.

This recipe was originally published July 2020. It was updated with new content May 2025.

Nutrition