Introducing delicious Red Velvet Ice Cream Sandwich Cookies! Soft and chewy Red Velvet Cookies made with Valentine’s M&M candy and creamy cheesecake ice cream in the middle.
We just got done with a set of holidays and another one is just a month away! Valentine’s Day is approaching fast and for me, for us bloggers, this means that planning should begin. In our blogging world, we have to start rolling out holiday recipes a month before the actual holiday, so that our readers have enough time to find exactly what they want to make. My husband always jokes that he eats so much holiday food before the actual holidays that it feels like they last a month instead of a day. I guess it’s a good thing!
Today, I want to share a Valentine’s Day idea. These ice cream sandwich cookies are not just adorable, they are perfectly sweet and smooth to satisfy adults and children alike. These cookies would be fun to serve for a V-day kid’s party or take it to your kid’s class and a fun treat. They are also elegant enough to share with your special valentine after a romantic dinner!
Red Velvet Ice Cream Sandwich Cookies
- 1 2/3 all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup brown sugar
- 1 egg room temperature
- 1 tbsp whole milk
- 1 tsp vanilla
- 2 tsp red food coloring
- 1 cup Red Velvet M&Ms
- 3 cups Cheesecake ice cream
- Preheat the oven to 350 and line the cookie sheet with parchment paper. Grease lightly.
- In a mixer, beat butter and sugar until light and smooth (a couple of minutes).
- Beat in the egg and scrape the sides of the mixer.
- Add vanilla and milk, mix until just combined.
- On low speed, add cocoa powder, flour, baking soda and salt. Mix on low speed until just combined. Scrape the sides of the mixer.
- Add the food coloring and mix until just evenly incorporated, scrape the sides and mix just until all even color.
- Fold in the M&Ms with a spatula.
- Roll the cookie dough into 1-inch balls and place them on a cookie sheet about 2 inches apart.
- Bake for 8-10 minutes. (8 if you want them softer and chewier.)
- Cool the cookies completely on a cooling rack.
- Add about 1/4 cup of cheesecake ice cream between two cool cookies and press very lightly and carefully, so not to break the cookie. Place the cookies in a zip-lock freezer bag, get some of the air out and lay them flat in the freezer. Freeze for about an hour or two before eating. (If you eat them right away, before freezing, it will be a big mess with ice cream falling out.)
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More Delicious Sweets!