M&M Ice Cream Cookies

M&M Ice Cream Cookies:

This is a perfect summer treat! Make the ice cream and cookies a day in advance before assembling. The secret to soft cookies is to cover the bowl and allow chilling in the fridge between 30 minutes to 5 days. Ice cream should be frozen overnight.


  • 2 cups heavy cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup mini or regular size M&M’s


  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 Tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini or regular size M&M’s

Ice cream: Use a hand or stand mixer with a whisk attachment to beat the cream, condensed milk, and vanilla until thick and smooth (4-5mins).  Fold in M&M’s with a wooden spoon. Cover and store in freezer overnight.

Cookies: With a paddle attachment, cream the butter and sugars together on medium speed until smooth. Add the egg and egg yolk and mix on high for about a minute. Add the vanilla and mix until smooth. Set your wet ingredient bowl aside. In your dry bowl, mix flour, cornstarch, and salt. Add the wet ingredients to your dry ingredients and mix until combined. Fold M&M’s in with a wooden spoon. Cover and chill in fridge. After chilling, preheat oven to 350F and scoop dough with tablespoon onto cookie sheet. Bake for about 9-10 mins.

Assemble: Simply place a scoop of ice cream between two cookies and allow to freeze. Voila!

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