Cookie Monster Ice Cream

Chunks of cookies blended into blue ice cream.

Cookie Monster ice cream is a rich, creamy vanilla ice cream that is loaded with crisp cookies. The bright blue color makes it fun and festive, and the cookie chunks add a delicious crunch. This is a must-try flavor for any ice cream lover! It is the best cookies and cream ice cream.

You can make this ice cream the old-fashioned way in an ice cream churner or try the no-churn method.

4.97 from 27 votes

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Prep Time: 30

Cook Time: 3

Additional Time: 8

Total Time: 8 33

Servings: to 16 servings

Calories: 318kcal

Author: Dahn Boquist

Ingredients

For Churned Ice Cream

1 cup whole milk
¾ cup sugar
2 tablespoons corn syrup or honey for a smoother texture
¼ teaspoon salt
2 cups heavy cream
1 teaspoon vanilla extract
1 to 2 teaspoons Royal Blue gel food coloring*
1-½ cups chopped cookies such as Oreos and Chips Ahoy

For the No-Churn Ice Cream

2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon Royal blue gel food coloring
1 can 14 ounces Sweetened condensed milk
2 cups crushed cookies such as Oreos and Chips Ahoy

Instructions

For the Churned Ice Cream

Combine the milk, sugar, corn syrup (or honey), and salt in a medium saucepan. Stir over medium heat until the sugar dissolves.
Remove the saucepan from the heat and add the heavy cream, vanilla extract, and blue food coloring.
Place the mixture in the refrigerator until completely chilled (about 1 hour).
When the ice cream is chilled, churn it in your ice cream maker according to the manufacturer's directions.
Stir in the chopped cookies and transfer the ice cream to a 9 x 5-inch loaf pan.
Cover with plastic wrap and freeze for 6 to 8 hours.

No Churn Ice Cream

Chill a mixing bowl and whisk in the freezer for about 10 minutes.
Place the heavy cream in the chilled mixing bowl. Beat on high speed for 3 to 5 minutes or until stiff peaks form.
Pour the condensed milk into a bowl. Stir in the blue food coloring and the vanilla extract.
Use a wide silicone spatula to fold about 1/3 of the whipped cream into the condensed milk. This step will lighten the condensed milk a bit and help you fold it into the rest of the whipped cream without deflating too much air.
Gently fold the rest of the whipped cream into the condensed milk then fold in the crushed cookies.
Pour into a 9 x 5-inch loaf pan, cover with plastic wrap, and freeze for 6 to 8 hours.
Scoop and serve.

Notes

If you don’t want to use artificial food coloring, you can substitute it with butterfly pea powder (available at Amazon). However, you will get a more vibrant blue from the gel food coloring.

You can use liquid food coloring if you can’t find gel food coloring. You will need almost twice as much liquid food coloring to get the same vibrant blue that the gel food coloring gives.

I purchase gel food coloring at JoAnn’s Craft store in the cake supply section,

The corn syrup (or honey) in the churned ice cream helps reduce crystallization and makes the ice cream smoother.

Have fun with the cookie add-ins. The Cookie Monster never met a cookie he didn’t like. We used Cake Batter Oreos and Chips Ahoy cookies. Crispy cookies work best, but really, anything goes.
The no-churn Cookie Monster ice cream is softer and will melt faster than the churned ice cream.

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