Ingredients
2cupsheavy cream
14ozcondensed milk,sweetened
1tsppure vanilla extract
1cupmini or regular size M&M®s
¾cupunsalted butter,softened to room temperature
1cuplight brown sugar,packed
½cupgranulated sugar
1largeegg,at room temperature
1largeegg yolk,at room temperature
2tsppure vanilla extract
2cupsall purpose flour,spoon & leveled
1tspcornstarch
½tspbaking soda
½tspsalt
1cupmini or regular size M&M®s
Preparation
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the heavy cream, sweetened condensed milk, and vanilla together for about 4-5 minutes on high speed until thick and smooth. Carefully fold in the M&M®’s.
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.
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. 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 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll balls of dough 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.
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.
