When you think of Cookie Monster, you think of a muppet who is obsessed with cookies, right? This means when you think of this recipe, you think of an ice cream that has a ton of cookies in it. You’re exactly right.
Cookie Monster is one of my favorite cartoon characters/muppets/puppets, so when I saw this blue, cookie loaded ice cream all over the internet, I had to make it for myself. This ice cream is vanilla based with two different types of cookies in it, so it’s a loved ice cream for all ages.
You might think to yourself, “I don’t have an ice cream machine” or “This is too hard.” Stop thinking that because you don’t need an ice cream machine and it’s as easy as going to an ice cream parlor and picking out your favorite flavor. All you need is a stand mixer or a hand mixer. If you don’t have an electric mixer, you can use a whisk, but you will just need a little more arm strength and stamina.
How to make Cookie Monster Ice Cream
- In a large ziplock bag, add in your Oreos and chocolate chip cookies, and with a rolling pin or something else that has weight to it, start crushing them. Make sure you don’t crush them to a crumb, you want to have some texture in your ice cream.
- In the bowl of your stand mixer, start whipping up your heavy whipping cream until barely soft peaks form, or until it doubles in size.
- Add in the vanilla and food coloring and start mixing. If the blue color is a little lighter than you desire, add more until you get the color you’re looking for. Whisk together until stiff peaks form.
- Add in the sweetened condensed milk and whisk until fully combined. Fold in you cookies into the ice cream mixture. Make sure to fold them in gently so you don’t deflate the stiff peaks.
- Store the ice cream in an air tight container and freeze for at least 6-12 hours, but overnight is best. This recipe will make one quart and one pint.
Cookie Monster Ice Cream
- 12 Oreo cookies, crushed
- 12 chocolate chip cookies, crushed
- 1 and ½ cups heavy whipping cream
- 1 can sweetened condensed milk (14 ounces)
- 1 and ½ teaspoons vanilla extract
- 2-3 drops blue food coloring
- Add your Oreos and chocolate chip cookies to a zip lock bag and crush them using a rolling pin.
- In your stand mixer, whip up your heavy whipping cream until barely soft peaks form, or until it doubles in size.
- Add in the vanilla extract and food coloring and and whisk until stiff peaks form.
- Add in the sweetened condensed milk and whisk until fully combined.
- Gently fold in the cookies. Add the ice cream into an airtight container and freeze for at least 6 hours. Best over night.
If you don’t feel comfortable using food coloring in your desserts, no worries. Freeze-dried blueberries will be able to create that bright blue color you’re looking for.
If you notice in step 2 of the directions, I said to whip until stiff peaks form, but I prefer to whip it a little more than stiff peaks because once you add in the sweetened condensed milk, the peaks will deflate a little bit. This way you can get nice stiff peaks towards the end. Another option is to fold in the condensed milk without using the mixer, but using a mixer is always easier.
I use store-bought chocolate chip cookies and Oreos. You can use any type of cookies you want. I don’t recommend using homemade cookies because the soft texture of the homemade cookie won’t hold up well in ice cream.