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M&M Ice Cream Sandwiches

M&M ice cream sandwiches with golden, candy-studded cookie rounds and a soft vanilla ice cream center. These colorful M&M cookie sandwiches freeze into neat handheld bars with rainbow-speckled edges.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
cookie base
  • 1 cup unsalted butter, softened 2 sticks
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup M&M candies, divided Use 1-1/2 cups in the dough; reserve remaining for rolling edges.
ice cream
  • 0.5 gallon vanilla ice cream, softened Soften until scoopable.
  • 0.5 gallon vanilla ice cream, softened 2-ingredient total: half-gallon for the sandwich layer.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix cookie dry ingredients
  1. Preheat oven to 375°F, then whisk all-purpose flour, baking soda, and salt in a mixing bowl until evenly combined.
  2. Beat unsalted butter with granulated sugar and brown sugar until fluffy, about 2 minutes, then add eggs and vanilla extract and mix until smooth.
Make the dough and shape cookies
  1. Stir the flour mixture into the wet ingredients until a thick dough forms.
  2. Fold in 1-1/2 cups M&M candies so they’re evenly distributed throughout the dough.
  3. Scoop large rounds onto a lined sheet pan and press 4-5 M&Ms into the tops of each cookie so the candy shows on the surface.
Bake, cool, and assemble sandwiches
  1. Bake for 10-12 minutes at 375°F until the edges are golden.
  2. Cool the cookies completely so the ice cream doesn’t melt into the layers.
  3. Sandwich softened vanilla ice cream between two M&M cookies to form each ice cream sandwich.
  4. Roll the edges in the remaining crushed M&Ms so the outside is candy-dotted and colorful.
  5. Freeze for 1 hour before serving to firm the sandwiches for clean, scoopable bites.

Notes

For the cleanest assembly, soften the vanilla ice cream just until spreadable, and cool the cookies fully before sandwiching. Store assembled sandwiches in the freezer in a covered container for up to 2 months (best texture within 1 month); do not refrigerate. For a lighter option, use a reduced-fat vanilla ice cream (texture will be a bit softer after freezing).