ICE CREAM (Also Here)

• 2 cups (16 ounces, 480ml) heavy cream
• 14 ounces (1 can; 396g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup (200g) mini or regular size M&M®’s

COOKIES (Also Here)

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 2 cups + 2 Tablespoons (266g) all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) mini or regular size M&M®’s

Directions:

   Make the ice cream: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the heavy cream, sweetened condensed milk, and vanilla together on high speed until thick and smooth, about 4-5 minutes. Carefully fold in the M&M®’s. The M&M®’s can bleed their color, so be careful when adding them. Spoon/pour the ice cream mixture into a freezer-safe container or bowl. Cover tightly and freeze overnight. Ice cream can be stored in the freezer for up to 2 weeks.

   Make the cookies: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium speed until smooth. Add the egg and egg yolk and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&M®’s. Cover the dough and chill for at least 2 hours and up to 5 days.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.  Set aside. Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  Assemble the sandwiches: Take a large scoop of ice cream and sandwich it between two cookies. Feel free to roll the sides in crushed M&M®, chocolate chips, sprinkles, anything! Freeze the sandwiches until ready to eat. See my tip below this recipe.

  Make ahead tips: The baked cookies and prepared ice cream can both be prepared in advance. The ice cream needs to freeze overnight before using, but is tasty for up to 2 weeks in the freezer. The baked cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well for up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe from Sally’s Baking Addiction