Cookie Monster Ice Cream

This easy no-churn Cookie Monster Ice Cream is bright blue, loaded with Oreos and Chips Ahoy cookies, and needs no ice cream maker.

Course Dessert

Cuisine American

Keyword Cookie Monster Ice Cream

Prep Time 10

Freeze Time 6

Total Time 6 10

Servings servings

Calories 854kcal

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.

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.