Cookie Monster Ice Cream
This fun and vibrant Cookie Monster Ice Cream features a rich blue vanilla base with chunks of Oreos and chocolate chip cookies for a deliciously creamy and crunchy treat!
Equipment
- Mixing Bowls
- Whisk or Hand Mixer
- Freezer-Safe Container
- Plastic Wrap
- Ice Cream Maker (optional)
Ingredients
Base Ingredients
- 2 cups heavy cream Forms the creamy texture
- 1 cup whole milk Adds smoothness to the ice cream base
- 1 tbsp vanilla extract Adds a rich, aromatic flavor
- 1 can (14 oz) sweetened condensed milk Sweetens and thickens the base
- 1 tsp blue food coloring Creates the signature blue hue
Cookies & Mix-ins
- 10 Oreo cookies, crushed Provides a chocolatey crunch
- 1 cup chocolate chip cookies, chopped Adds extra texture and cookie goodness
Instructions
- No-Churn Method: In a mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk, vanilla extract, and blue food coloring until evenly combined.
- Carefully mix in the crushed Oreos and chopped chocolate chip cookies, ensuring even distribution.
- Transfer the mixture to a freezer-safe container, smooth the top, and cover with plastic wrap.
- Freeze for at least 4-6 hours until firm. Scoop and enjoy!
- Churned Method: In a saucepan, heat the milk, heavy cream, and sweetened condensed milk over medium heat until warm but not boiling.
- In a separate bowl, whisk egg yolks with sugar until pale. Gradually add the warm milk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring until thickened. Remove from heat and let cool.
- Stir in vanilla extract and blue food coloring, then chill in the refrigerator for at least 2 hours.
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
- When the ice cream reaches a soft-serve consistency, fold in the crushed cookies.
- Transfer to a container and freeze for at least 4 hours until firm.
Notes
For a natural blue hue, substitute food coloring with butterfly pea flower extract or blue spirulina. Store ice cream in an airtight container in the freezer for up to 2 weeks.