Cookie Monster Ice Cream
Homemade Cookie Monster Ice Cream is packed with crushed Oreos, chocolate chip cookies, and that iconic bright blue color. This no-churn treat is a kid-friendly favorite that adults secretly love too. It’s the perfect way to cool down and indulge your inner cookie lover—no ice cream machine needed!
If you love fun, over-the-top desserts, don’t miss this Peanut Butter and Jelly Cheesecake, Potato Chip Rice Krispy Treats, or Kool-Aid Pie—they’re all perfect for parties, summer treats, or just because!
Ingredients for Cookie Monster Ice Cream
- 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
Cookie Monster Ice Cream Recipe
- 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 & Tricks
- Use High-Quality Cookies: Oreo cookies and chocolate chip cookies hold up best in the ice cream base. Go for your favorites, but make sure they’re sturdy enough not to get too soggy.
- Chill Your Mixing Bowl: For extra fluffy whipped cream, chill your mixing bowl and beaters in the fridge for 10–15 minutes before whipping the cream.
- Don’t Overmix: When folding in the whipped cream, be gentle to keep the mixture light and airy. Overmixing can make it too dense.
- Food Coloring Tip: Use gel food coloring for the brightest Cookie Monster blue without watering down your base
- Let It Soften Before Scooping: After freezing, let the ice cream sit at room temperature for 5–10 minutes before scooping for the perfect creamy texture.
- Make It Ahead: This ice cream needs at least 4–6 hours to freeze properly, so plan ahead if you’re serving it at a party.
FAQs about cookie monster ice cream
Cookie Monster Ice Cream
Yield:
8
Prep Time:
15 minutes
Additional Time:
6 hours
Total Time:
6 hours 15 minutes
This no-churn Cookie Monster Ice Cream is bright blue, ultra-creamy, and packed with crushed cookies. A fun and easy treat that's perfect for kids, parties, or anytime you're craving something sweet—no ice cream maker needed!
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
- No ice cream machine required.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- For extra texture, you can add 1/2 cup mini chocolate chips or edible cookie dough chunks to the mixture before freezing.
- Add ribbons of fudge or caramel sauce by drizzling it over the mixture in the container and gently swirling with a knife before freezing.
- Use any type of cookies you like, such as graham crackers, homemade chocolate chip cookies, or even brownie chunks.
- If you don’t have blue gel food coloring, liquid food coloring works too, but you may need more to achieve a vibrant blue.
- Let the ice cream sit at room temperature for 5 minutes before scooping if it’s too firm.
- Substitute the heavy cream with coconut cream and use a dairy-free condensed milk alternative.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 493Total Fat: 38gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 69mgSodium: 277mgCarbohydrates: 36gFiber: 2gSugar: 12gProtein: 5g
