Description
Bright blue, creamy, and packed with chunks of Oreo and Chips Ahoy cookies, this no-churn Cookie Monster Ice Cream is a fun and nostalgic treat that’s easy to make at home!
Ingredients
For the Ice Cream:
- 2 cups heavy whipping cream (1 pint)
- 1 tablespoon vanilla extract
- ½ teaspoon blue gel food coloring (or as needed)
- 1 can (14 oz) sweetened condensed milk
- 20 Oreo cookies, chopped
- 15 Chips Ahoy cookies, chopped
Instructions
- Whip the Cream:
- In a large mixing bowl, combine heavy whipping cream, vanilla extract, and blue gel food coloring.
- Using a hand or stand mixer, beat on medium-high speed until stiff peaks form.
- Add Sweetened Condensed Milk:
- Lower the mixer speed to low and slowly pour in the sweetened condensed milk. Mix until just combined.
- Adjust the color by adding more blue gel food coloring if needed.
- Fold in the Cookies:
- Gently fold in the chopped Oreos and Chips Ahoy cookies with a spatula, being careful not to overmix to keep visible chunks.
- Transfer to Pan:
- Pour the mixture into a loaf pan or 8-inch cake pan. Smooth the top with a spatula.
- Sprinkle extra chopped cookies on top for decoration.
- Freeze:
- Cover the pan with plastic wrap or an airtight lid. Freeze for at least 6 hours, or overnight for best results.
- Serve and Enjoy:
- Once fully frozen, scoop into bowls or cones and enjoy your homemade Cookie Monster Ice Cream!
Notes
- Chill the mixing bowl and whisk for 15 minutes before whipping the cream for faster results.
- Use gel food coloring for vibrant color without adding excess liquid.
- For a twist, add mix-ins like mini chocolate chips or brownie pieces.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: No-Churn
- Cuisine: American