Ice Cream Sandwiches


The summer treat you know and love — homemade.


2 c. Half and Half
¼ tsp. Kosher Salt
1 Vanilla Bean
2 Large Egg Yolks
½ c. Granulated Sugar
1 tbsp. EVERCLEAR® Grain Alcohol
1 Package of Sugar Cookie Dough
1 Bag of M&M’s, share size


  1. In a medium saucepan, half and half, and salt. Use a paring knife to cut the vanilla bean in half and scrape the beans into the saucepan.
  2. Turn the heat on medium low and cook while stirring to bring the mixture to a simmer, about 3 minutes.
  3. In a medium bowl, add the yolks and sugar, then whisk. Slowly pour a third of the hot half and half into the yolks while whisking. This tempers the eggs. Add the tempered eggs back into the saucepan while whisking and continue to cook, stirring until the ice cream base is thick enough to coat the back of a spoon, 10 to 15 minutes.
  4. Pour the ice cream base into a container with a lid and let cool in the fridge for at least an hour or overnight. Add the Everclear to the ice cream base before churning until thick, 40 minutes to an hour. Scoop out the churned ice cream into a freezer-safe container with a lid. Let chill in the freezer for at least an hour before assembling the sandwiches.
  5. Preheat the oven to 350°F.
  6. Line a sheet pan with parchment paper. Cut the cookie dough into 16 rounds, then roll them into balls. Pour the M&M’s in a small bowl and roll the cookie dough balls in the candy.
  7. Place on the sheet pan leaving at least 2-inches in between each cookie. Bake according to the instructions, usually 12 to 14 minutes, or until golden brown on the bottom. Let the baked cookies cool on a wire rack.
  8. To assemble the ice cream sandwiches, take 2 cookies, then scoop a 1/2 cup of ice cream on the bottom of one of the cookies. Place the other cookie on top of the ice cream so the M&M top faces up. Enjoy before they melt!

Please Enjoy Responsibly.

Created By: Vanessa Marigold