We live in Houston which means our 100 degree summers start as early as June. This year we have a two year old who loves to be outside, so we’re always finding fun ways to cool him off. These M&M Ice Cream Sandwich are the perfect dessert for kids and adults and very easy to make!
Tips for assembly:
- After assembly individually wrap each ice cream sandwich tightly with saran wrap. This will help to keep it together!
- Freezer time: This recipe you definitely need to make ahead of time. If you try to scoop and serve the ice cream right away it will melt and be very hard to eat! I suggest allowing the cookies to cool completely and scooping vanilla ice cream in the center. Freeze them using the wrapping method above for at least 3 hours, but they will stay fresh for 2-3 months as long as they are wrapped tightly!
- Use a cookie cutter to make perfectly round cookies. I gave a quick video tutorial on how to do this on Instagram, but it’s very simple and makes a huge impact on making your cookies since these will spread and you want them all about the same size! As soon as the cookies come out of the oven, use a round cookie cutter, glass or bowl (really anything that is round and larger than the cookie itself) and place over top of the cookie. Gently scoot the cookie around inside, causing the edges to move and creating a perfectly round cookie.
Honestly these cookies on their own are a keeper. They are super soft (they have to be in order to work for ice cream sandwiches) and I love a chewy cookie. I usually make 5-10 ice cream sandwiches and save the rest of the cookies to snack on throughout the week 🙂
M&M Ice Cream Cookie Sandwiches
Looking for the perfect dessert this summer? Look no further than these homemade M&M Ice Cream Cookie Sandwiches. They are so flavorful, packed with M&Ms and chocolate chips, and stuffed with cream vanilla ice cream.
Ingredients
For the cookies:
- 1 ¼ cup salted butter melted
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1 tsp salt
- 1 cup M&Ms
- ¾ cup milk chocolate chips
For assembly:
- ½ gallon vanilla ice cream
- 1 cup mini M&Ms
- 1 cup mini chocolate chips
Instructions
For the cookies:
- In the bowl of a stand mixer combined melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Use a rubber spatula to fold in the M&M and chocolate chips. Cover the bowl with clear wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350° and line a cookie sheet with parchment paper. After the dough has chilled, use a large cookie scoop (about 2 1/2-3 tablespoons of dough per cookie) and scoop 20 even cookies onto the cookie pan, spacing about 2 inches a part as these will spread. Bake for 10-12 minutes, or until the edges are just set.
- As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 4 minutes on the baking sheet before gently transferring to a cooling rack to cool completely. Place cookies in the freezer for 15 minutes to chill.
For assembly:
- Place a chilled cookie top down and scoop vanilla ice cream on top. Gently spread to the edges and gently place another cookie on top. Do not press too hard or the cookie can crack but you want it to be compact! Roll sides into mini chocolate chips, M&Ms or sprinkles. Wrap tightly with saran wrap and place in the freezer. Repeat until all of the cookie sandwiches are made. Allow to freeze for at least 3 hours before serving, or up until 3 months!