Cookie Monster Ice Cream

Cookie Monster Ice Cream is a fun and festive homemade no-churn ice cream. A vanilla ice cream-based ice cream full of chocolate sandwich cookies and chocolate chips. From kids to adults, this is always a hit.

Course Dessert

Cuisine American

Keyword cookie monster ice cream, homemade cookie monster ice cream, no-churn cookie monster ice cream

Prep Time 20

Cook Time 0

freezer time 6

Total Time 6 20

Servings servings

Calories 856kcal

Author Eileen Murphy Kelly

Equipment

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Loaf Pan
Hand Mixer
Measuring Spoons and Cups
Spatula

Ingredients

2 cups heavy whipping cream
1 (14) ounce can, sweetened condensed milk
1 teaspoon vanilla bean paste Note 1
¼ teaspoon kosher salt
4-5 drops Blue Food Gel Note 2 depending on your preference of blue, you may need more drops.
25 chopped chocolate sandwich cookies
15 chopped chocolate chip cookies

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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe

Yield: 1 Quart Ice Cream

Note 1: When making ice cream, vanilla bean paste works best but vanilla extract can be substituted 1:1.

Note 2: Depending on how dark you prefer the blue in the ice cream, you may need more drops of food coloring. Food coloring or food gel can be used.

Storage - For the freshest results, keep the ice cream in a covered air-tight freezer container for up to 1 month.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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Nutrition