This bright blue Cookie Monster ice cream is loaded with crushed Oreos and chopped chocolate chip cookies — a treat that Cookie Monster himself would likely approve of!
Churned in an ice cream maker and made with a Philadelphia-style base, this recipe is super creamy, straightforward, and perfect for home cooks.
Homemade Cookie Monster Ice Cream is nut-free and egg-free, and can easily be gluten-free if you choose gluten-free cookies.
What is Cookie Monster Ice Cream?
Cookie Monster Ice Cream is a fun, cookie-packed variation of classic cookies-and-cream. It features a blue-tinted vanilla base filled with plenty of crunchy cookie pieces for maximum cookie-to-ice-cream ratio.
This creamy frozen dessert is perfect by the spoonful or served in cones on a warm day. It also pairs well with other kid-friendly flavors to build an impressive sundae bar.
Why You’ll Love This Recipe
Two types of cookies: Combining Oreos and chocolate chip cookies gives a more interesting flavor and texture than using a single cookie type.
Extra cookie pieces: Unlike many store-bought varieties, this recipe packs a lot of cookie bits so every bite delivers cookie flavor.
Blue vanilla base: A touch of blue food coloring gives the playful Cookie Monster look while keeping the familiar vanilla flavor.
Easy, step-by-step instructions: The recipe walks you through making the base, churning, and storing your ice cream so you’ll get great results.
Philadelphia-style: This no-cook base skips the egg custard step, making it quicker to prepare and faster to chill than French-style recipes.
Ingredients in Homemade Cookie Monster Ice Cream
Heavy cream – The main component that creates a rich, creamy texture.
Whole milk – Combined with heavy cream for a smooth, balanced consistency.
Granulated sugar – Provides sweetness and contributes to a creamy mouthfeel.
Vanilla extract – High-quality vanilla enhances the base flavor.
Kosher salt – A pinch balances and brightens the sweetness.
Blue food coloring – Liquid or gel works; omit if you prefer no added dye or use a natural alternative.
Chocolate chip cookies – Use crunchy store-bought varieties for texture. Choose gluten-free options if needed.
Oreo cookies – Regular or double-stuffed work; chop into small pieces about the size of a pistachio.
If you have questions about making this ice cream, leave a comment and the author will respond.
How to Make Cookie Monster Ice Cream From Scratch
- Freeze your ice cream maker bowl for at least 24 hours or until solid. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt.
- Whisk 2–3 minutes until the sugar is fully dissolved; the mixture should feel smooth between your fingers with no grit.
- Add blue food coloring a few drops at a time until you reach the shade you want.
- Churn in your ice cream machine according to the manufacturer’s directions (about 25 minutes for many machines) until the mixture reaches a soft-serve consistency.
- In the final two minutes of churning, add the chopped chocolate chip cookies and Oreo pieces, reserving about two tablespoons of each for topping.
- Transfer the churned ice cream to a shallow container or loaf pan.
- Sprinkle the reserved cookie pieces on top, press plastic wrap or wax paper to the surface, and freeze for at least 4 hours until solid.
- Let the ice cream sit at room temperature for about 5 minutes before scooping for easier serving.
These steps correspond to the photos above. For the full ingredient list and measurements, see the recipe card below in this post.
How to Store Cookie Monster Ice Cream
Store the ice cream in an airtight container in the freezer for up to one month. Press a piece of parchment or wax paper directly on the surface before sealing to prevent ice crystals.
Tips for Making This Recipe
Use quality ingredients: Good cream, milk, and vanilla make a noticeable difference.
Choose store-bought crispy cookies: Freshly baked cookies are often too soft; crunchy grocery-store cookies hold up better in ice cream.
Chill ingredients: Cold ingredients help the churn process and improve texture.
Don’t skimp on fat: Full-fat dairy yields a smoother, creamier result; low-fat options can become icy.
Keep add-ins small: Chop mix-ins to bite-sized pieces (no larger than a pistachio) and vary sizes for better texture.
Blue food coloring: Start with a few drops and adjust until you achieve the desired hue.
Don’t skimp on sugar: Sugar contributes to both flavor and scoopable texture.
No-Churn Cookie Monster Ice Cream Directions
Chill a shallow container or loaf pan while you prepare the mix. Pour the ice cream mixture into the pan and freeze for 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and maintain a smooth texture.
Tip: After the last stir, sprinkle extra cookie pieces on top for contrast in texture.
A no-churn cookies-and-cream recipe using sweetened condensed milk can be adapted by adding blue coloring and extra cookies for a similar Cookie Monster effect.
Cookie Monster Ice Cream Add-Ins
This recipe is already cookie-heavy, so limit additional mix-ins to about 2 cups total. Good options include chopped chocolate, a fudge swirl, or other cookie varieties like sugar or peanut butter cookies. Cookie dough pieces also work well if you want extra chew.
What Flavor Is Cookie Monster Ice Cream?
It’s essentially a vanilla ice cream base, tinted blue for the playful appearance while keeping a classic vanilla flavor.
Can You Buy Cookie Monster Ice Cream in Stores?
You may find blue cookie-style ice creams at scoop shops or regional dairies. Commercial brands sometimes offer similar themed flavors, though formulations and colors vary.
More Ways to Enjoy It
Use this Cookie Monster Ice Cream in cookies-and-cream milkshakes, homemade ice cream sandwiches, or as a layer in an ice cream cake for a fun twist on classic desserts.
More Homemade Ice Cream Recipes
If you enjoy this flavor, explore other colorful and kid-friendly options like Superman Ice Cream, Bubblegum Ice Cream, or more classic choices like Chocolate Chip or Birthday Cake ice cream.
- Superman Ice Cream — a no-churn, fruity, brightly colored favorite.
- Bubblegum Ice Cream — a playful pink ice cream with candy mix-ins.
- Chocolate Chip Ice Cream or Birthday Cake Ice Cream — simple, crowd-pleasing options.
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Cookie Monster Ice Cream
6 servings
15 minutes
20 minutes
4 hours
4 hours 35 minutes
Cookie Monster Ice Cream features a churned blue vanilla ice cream base, and is delightfully overflowing with crushed Oreos and chocolate chip cookie pieces!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 tsp kosher salt
- Blue food coloring
- 1 cup, chopped, chocolate chip cookies
- 1 cup, chopped, Oreo sandwich cookies
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt.
- Whisk for 2–3 minutes until the sugar is fully dissolved and the mixture feels smooth.
- Add blue food coloring until you reach your desired shade.
- Churn the mixture in your ice cream machine according to the manufacturer’s instructions until it reaches soft-serve consistency.
- During the last two minutes of churning, add the chopped chocolate chip cookies and Oreos, reserving two tablespoons of each for topping.
- Spoon the ice cream into a shallow container or loaf pan.
- Sprinkle reserved cookie pieces over the top, press plastic wrap or wax paper to the surface, and freeze for at least 4 hours until firm.
Notes
- Vary cookie piece sizes for more interesting texture; the largest pieces should be about the size of a pistachio. Include crumbs for extra flavor.
- The recipe can be gluten-free if you choose gluten-free cookies.
- Blue food coloring is optional; the ice cream will taste great without it.
- Make sure your ice cream maker bowl has been frozen at least 24 hours before use.
- Store the ice cream in an airtight container with plastic wrap pressed to the surface to prevent ice crystals. Keeps up to one month.
- Let homemade ice cream soften at room temperature for about 5 minutes before scooping for best texture.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 805Total Fat: 48gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 94mgSodium: 421mgCarbohydrates: 89gFiber: 2gSugar: 59gProtein: 9g
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