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Ice Cream Cookie Sandwiches

Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins


  • 2 1/2 cups Bob's Red Mill GF 1:1 Flour or regular all purpose flour
  • 1/2 tsp. sea salt
  • 1 heaping tsp. baking soda
  • 8 tbsp unsalted butter softened
  • 2 eggs large
  • 2 cups light brown sugar packed
  • 2 tsp. vanilla extract
  • 1 cup M&M's chopped
  • 1 1/2 quarts vanilla ice cream


  • Stir together flour, baking soda, and salt in a bowl.
  • In a separate bowl, combine brown sugar and unsalted butter using a mixer for a couple of minutes. Scrape down the sides half way through
  • Add in both of the eggs and combine.
  • Add in vanilla.
  • To the mixing bowl, add your dry ingredients and mix for a couple of minutes. Scrape down the sides of the bowl.
  • Finally, add in the M&M's and turn the mixer on low for one minute or until mixed well.
  • Use a cookie scoop to scoop out the dough onto a greased cookie sheet. Do not mush them down.
  • Bake at 350 for 10-11 minutes or until lightly browned on top. Cool on the pan for 5 minutes and then transfer the cookies to a cooling rack until completely cooled.
  • Once completely cooled, place the cookies in a freezer bag and put them in the freezer for at least an hour so that they will be a little firm.
  • Take the ice cream out of the freezer about 10 minutes before you are ready to spread it on to the cookies so it can soften.
  • Remove the cookies from the freezer when the ice cream is soft enough to spread on to the cookies.
  • Put a generous amount of ice cream on the bottom side of a cookie and top with another cookie. Continue to do this with the rest of the cookies.
  • Place the Ice Cream Cookie Sandwiches back in the freezer bag and put them back in the freezer for at least 30 minutes. It also works well to freeze them overnight.