Cookie Monster Ice Cream is a creamy no-churn ice cream loaded with chopped Oreo and chocolate chip cookies and colored bright blue for that classic Cookie Monster look. It requires no ice cream maker and freezes into a fun homemade dessert that’s perfect for summer, parties, or anytime you’re craving cookies and ice cream.
I love how easy this ice cream is to make without dragging out an ice cream machine. The combination of Oreos and chocolate chip cookies gives you plenty of cookie pieces in every scoop, and that bright blue color makes it especially fun for kids.
Why I Love This Recipe
Ingredient Notes
- Heavy Whipping Cream: Keep the cream cold until you’re ready to whip it. Cold cream whips faster and holds its shape better, which helps give the ice cream its light, creamy texture.
- Sweetened Condensed Milk: Sweetens the ice cream and helps create a smooth, creamy no-churn base. Be sure you’re using sweetened condensed milk, not evaporated milk.
- Vanilla Extract: Adds extra flavor to the ice cream base and complements both types of cookies.
- Blue Gel Food Coloring: Gel coloring gives you that bright Cookie Monster blue without adding much extra liquid to the ice cream. Add a little at a time until you reach the color you want.
- Oreo Cookies: Roughly chop the Oreos so you get different-sized cookie pieces throughout the ice cream.
- Chewy Chips Ahoy Cookies: I use the chewy version because the cookies stay softer once frozen. Roughly chop them before folding them into the ice cream.
Be sure to check out the full recipe and ingredient list below
How to Make Cookie Monster Ice Cream
- In a large mixing bowl, whip the heavy whipping cream using a hand or stand mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
- In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Add a few drops of blue gel food coloring and mix until the color is even. Adjust the amount of food coloring to get the shade of blue you want.
- Gently fold the whipped cream into the blue condensed milk mixture. Use a spatula and fold until just combined, being careful not to deflate the whipped cream.
- Add the chopped Oreos and Chewy Chips Ahoy cookies to the mixture. Fold them in gently until evenly distributed.
- Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula.
- Cover the container tightly with plastic wrap or a lid. Place it in the freezer and let it freeze for at least 6 hours or until firm.
- Once frozen, scoop the ice cream into bowls or cones.
- Serve immediately and enjoy.
Tips I Found Helpful
- Keep the cream cold: I keep the heavy whipping cream refrigerated until I’m ready to use it. Cold cream whips up faster and holds its shape better.
- Whip to stiff peaks: I whip the cream until stiff peaks form so the finished ice cream stays light and creamy.
- Fold gently: Once the whipped cream is ready, I gently fold in the sweetened condensed milk so I don’t knock out all that air.
- Add the food coloring gradually: Gel coloring is concentrated, so I start with a small amount and add more until I get that bright Cookie Monster blue. 💙
- Keep the cookies chunky: I roughly chop the cookies instead of crushing them so there are plenty of cookie pieces in every scoop.
- Save some cookies for the top: I like to reserve a handful of chopped Oreos and Chips Ahoy to sprinkle over the ice cream before freezing.
- Give it enough time to freeze: I freeze the ice cream for at least 6 hours, but overnight gives me the best scoopable texture. 🍪🍨
FAQs about cookie monster ice cream
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Yield:
8
Prep Time:
15 minutes
Additional Time:
6 hours
Total Time:
6 hours 15 minutes
Cookie Monster Ice Cream is a creamy no-churn ice cream loaded with Oreo and chocolate chip cookie pieces.
5.0 Stars (175 Reviews)
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Blue gel food coloring
- 10 Oreo cookies, roughly chopped
- 10 Chewy Chips Ahoy cookies, roughly chopped
Instructions
- In a large mixing bowl, whip the heavy whipping cream using a hand or stand mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
- In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Add a few drops of blue gel food coloring and mix until the color is even. Adjust the amount of food coloring to get the shade of blue you want.
- Gently fold the whipped cream into the blue condensed milk mixture. Use a spatula and fold until just combined, being careful not to deflate the whipped cream.
- Add the chopped Oreos and Chewy Chips Ahoy cookies to the mixture. Fold them in gently until evenly distributed.
- Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula.
- Cover the container tightly with plastic wrap or a lid. Place it in the freezer and let it freeze for at least 6 hours or until firm.
- Once frozen, scoop the ice cream into bowls or cones.
- Serve immediately and enjoy.
Notes
Keep the heavy whipping cream cold and whip it to stiff peaks for the best texture. Gently fold in the sweetened condensed milk to keep the mixture light and airy. Add the blue gel food coloring a little at a time, and roughly chop the cookies so you have plenty of chunky pieces throughout. Freeze for at least 6 hours or overnight before serving.
