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Cookie Monster Ice Cream is the bright blue, cookie-loaded scoop that makes my girls gasp every single time I pull it out of the freezer, and the best part is there is no ice cream maker and no cooking involved. If you love our no churn mint chocolate chip ice cream, this playful blue version is about to become a new favorite.
It is a creamy no-churn base swirled with chopped Oreos and Chips Ahoy for a treat that tastes just like the cookie-loving monster himself.
Cookie Monster Ice Cream Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 10 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 854kcal
- 🌶️ Flavor Profile: Sweet, creamy, cookies and cream
- ✋ Difficulty: Easy, no churn, like our no churn mint chocolate chip ice cream
Quick Answer
Whip heavy cream to soft peaks, then mix in sweetened condensed milk, vanilla, salt, and blue gel food coloring. Fold in chopped Oreos and Chips Ahoy cookies, pour into a loaf pan, top with extra cookies, and freeze for at least 6 hours until scoopable. No ice cream maker needed.
Jump to:
- Cookie Monster Ice Cream Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cookie Monster Ice Cream
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cookie Monster Ice Cream FAQs
- Other Recommended Frozen Treats
- Cookie Monster Ice Cream
Why This Recipe Works
Click to see the technique science
- No-churn means no machine. Whipped cream plus sweetened condensed milk creates a soft, scoopable base without any special equipment.
- Two cookies, double the fun. Oreos bring that cookies-and-cream flavor while Chips Ahoy add buttery chocolate chip crunch.
- Gel coloring keeps it vibrant. A little blue gel food coloring gives you that signature Cookie Monster blue without thinning the base.
- Soft peaks are the secret. Whipping the cream just to soft peaks keeps the final ice cream light and creamy instead of icy.
- Make it ahead. It freezes overnight, so it is the perfect prep-ahead treat for parties and playdates.
Why You’ll Love This Recipe
- That bright blue color makes it an instant showstopper for birthdays, summer parties, and movie nights.
- There is no ice cream maker and no cooking, just whip, fold, and freeze.
- It is loaded with two kinds of cookies for the ultimate cookies-and-cream lovers treat, just like our no churn mint chocolate chip ice cream.
Key Ingredients
Just a handful of simple ingredients turn into this fun blue cookie monster ice cream. Here is what each one does.
- Heavy whipping cream: Whipped to soft peaks, it gives the ice cream its light, creamy body.
- Sweetened condensed milk: The magic no-churn ingredient that sweetens and keeps the texture soft and scoopable.
- Blue gel food coloring: Use gel, not liquid, for that vivid Cookie Monster blue without watering down the base.
- Oreos and Chips Ahoy: Chopped and folded in for cookies-and-cream flavor plus chocolate chip crunch.
- Vanilla and salt: Round out the sweetness and make the cookie flavors pop.
See recipe card for exact quantities.
Variations and Substitutions
This cookie monster ice cream is easy to customize. Try one of these fun spins.
- Change the cookies: Swap in golden Oreos, Nutter Butters, or your favorite sandwich cookie.
- Add a swirl: Ribbon in hot fudge or cookie butter before freezing.
- Make it extra blue: Add a touch more gel coloring for a deeper Cookie Monster shade.
- Top it big: Pile on whole mini cookies and googly candy eyes for a true monster look.
- Try another flavor: Make our no churn mint chocolate chip ice cream for a cool, minty option.
How to Make Cookie Monster Ice Cream
- Whip the heavy cream on high until it forms soft peaks and nearly doubles in size.
- Mix in the sweetened condensed milk, vanilla, salt, and blue gel food coloring until evenly blue.
- Fold in the chopped Oreos and Chips Ahoy cookies, saving a few pieces to top the ice cream.
- Pour into a 9×5 loaf pan, top with extra cookies, and freeze at least 6 hours or overnight before serving.
Recipe Tips & Tricks
- Use gel food coloring, not liquid. Liquid waters down the base and gives a paler, icier result.
- Whip only to soft peaks. Over-whipped cream turns grainy and makes the ice cream less smooth.
- Chop the cookies into varied sizes so you get both big chunks and little cookie bits in every bite.
- Chill your loaf pan in the freezer first to help the ice cream set faster.
- Let it sit out 5 minutes before scooping so it softens just enough to scoop cleanly.
- Save some cookies for the top so the finished ice cream looks loaded and bakery-pretty.
Serving Ideas and Suggestions
Scoop this cookie monster ice cream into bowls or cones and pile on a few extra chopped cookies for the full effect. Kids go wild for the bright blue color.
For a fun party setup, serve it as a sundae bar with hot fudge, whipped cream, sprinkles, and candy eyes so everyone can build their own monster.
It is the perfect cool treat next to a slice of birthday cake or alongside our no churn mint chocolate chip ice cream for a colorful ice cream spread.
Make it ahead for summer cookouts and pool days, since it keeps beautifully in the freezer for up to two weeks.
Cookie Monster Ice Cream FAQs
No. This is a no-churn recipe. Whipped cream and sweetened condensed milk do all the work, so you only need a mixer and a loaf pan.
Use blue gel food coloring. Gel is concentrated, so it gives a vivid blue without adding extra liquid that would make the ice cream icy.
Freeze it for at least 6 hours, but overnight is best for a firm, scoopable texture.
Absolutely. Oreos and Chips Ahoy are classic, but golden Oreos, Nutter Butters, or any favorite cookie work great.
Keep it covered in the loaf pan or an airtight container in the freezer for up to 2 weeks. Press plastic wrap on the surface to prevent ice crystals.
That usually happens from over-whipping the cream or using liquid food coloring. Whip just to soft peaks and stick with gel coloring for a creamy result.
Want another easy frozen treat? Our no churn mint chocolate chip ice cream is just as simple and just as fun.
Cookie Monster Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- blue gel food coloring
- 25 oreos chopped
- 15 chips ahoy cookies chopped
Instructions
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip the whipping cream on high until it forms soft peaks. The cream will almost double in size and will leave a ribbon behind for soft peaks.2 cups heavy whipping cream
- Add the sweetened condensed milk, vanilla, salt, and food coloring to the bowl and mix to combine.14 ounce can sweetened condensed milk, 1 teaspoon vanilla extract, ¼ teaspoon salt, blue gel food coloring
- Fold in the chopped oreos and cookies, leaving a few extra chopped pieces to top the ice cream with after.25 oreos, 15 chips ahoy cookies
- Pour this into a 9×5 loaf pan and top with extra chopped cookies.
- Freeze for at least 6 hours or overnight. Serve.
Notes
- Stick your mixing bowl in the fridge before whipping the cream. Cold stuff makes those stiff peaks happen faster!
- Don’t crush your Oreos and Chips Ahoy into dust. Big chunks of cookies = big flavor.
- Add extra blue gel food coloring if you want it super bright. Cookie Monster doesn’t mess around with pastel blues!
- Get it in the freezer quick after mixing so it sets up nice and creamy.
- Let it sit out for 5 minutes before scooping. It’ll be easier to get that perfect round ball.
Nutrition
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