Cookie Monster Ice Cream is a creamy and festive vanilla flavored ice cream chock full of chocolate chip cookies and chocolate sandwich cookies. A fun no-churn homemade ice cream.
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Why you'll love this recipe
- Homemade cookie monster ice cream is easy to make with just a few ingredients.
- It's quite affordable to make homemade ice cream.
Ingredient List
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- heavy whipping cream
- sweetened condensed milk
- vanilla bean paste
- salt
- Blue Food Coloring
- chocolate sandwich cookies
- chocolate chip cookies
Equipment
- Loaf Pan
- Hand Mixer
- Measuring Spoons and Cups
- Spatula
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Whip the heavy cream until stiff peaks form.
- Whip in sweetened condensed milk, vanilla bean paste, and salt to the heavy cream.
- Mix in food gel into the ice cream mixture.
- Fold in most of the chopped cookies.
- Pour the ice cream mixture into the loaf pan. Top with chopped cookies.
- Place in the freezer for at least 6 hours or overnight. Ready to serve.
Eileen's Tips for Success
- For best results, place the beaters and the bowl you will use to whip the cream in the freezer for a few minutes before whipping the cream.
Frequently Asked Questions
What flavor is cookie monster ice cream?
Where did cookie monster ice cream originate?
Make ahead, storage, and freezer tips
Storage - For the freshest results, keep the ice cream in a covered air-tight freezer container for up to 1 month.
Variations
If you'd like to try some variations for this recipe, try these ideas.
Copycat Levian Chocolate Chip Cookies
Neiman Marcus 250 Dollar Cookies
Similar recipes
No-Churn Salted Caramel Ice Cream
Check out all our ice cream recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Cookie Monster Ice Cream
Equipment
Ingredients
Instructions
- In a large mixing bowl, add 2 cups heavy whipping cream. Use a hand mixer with beaters attached and whip the heavy cream until stiff peaks form. Begin on low speed and increase to high speed while whipping the cream.
- Add the 1 (14) ounce can, sweetened condensed milk and 1 teaspoon vanilla bean paste, and ¼ teaspoon kosher salt to the whipped cream and fold together until smooth.
- Mix in 4-5 drops Blue Food Gel into the heavy cream mixture until it becomes a deep blue color and no streaks remain.
- Fold in almost all of the 25 chopped chocolate sandwich cookies and 15 chopped chocolate chip cookies, leaving a few extra chopped pieces to top the ice cream for garnish.
- Pour this into a loaf pan and top with the extra chopped cookies.
- Freeze for at least 6 hours or overnight.
- Scoop with an ice cream scoop into bowls. Sprinkle with crumbled cookies, enjoy.
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