Ice Cream Cookie Sandwiches
A delightful treat combining soft, chewy cookies with creamy ice cream, perfect for hot days and special occasions.
Equipment
- Oven
- Baking Sheets
- Mixing Bowls:
- Parchment Paper
Ingredients
- 2 pints ice cream (about 4 cups; choose your favorite flavor)
- 32 M&M cookies (recipe below)
- mini M&Ms, crushed M&Ms, mini chocolate chips, sprinkles (optional, for rolling the sides)
- 3 1/4 cups all-purpose flour (390g)
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup unsalted butter (226g, softened to room temperature)
- 1 1/2 cups light or dark brown sugar (288g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs (room temperature)
- 2 tsp. pure vanilla extract
- 2 cups M&M’s (plus extra for tops if desired)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter with brown sugar and granulated sugar until creamy and fluffy. Add eggs one at a time, mixing well after each. Incorporate vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in M&M’s carefully.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Press extra M&M’s on top if desired.
- Bake for 10-12 minutes until edges are lightly golden. Let cool completely on a wire rack.
- To assemble, place a cookie flat side up, scoop ice cream onto it, and top with another cookie. Roll sides in mini M&Ms or sprinkles if desired.
- Freeze sandwiches for at least one hour to firm up the ice cream.
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Notes
Wrap sandwiches individually in parchment paper or plastic wrap for storage. Keep in the freezer for up to two weeks.