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Cookie Monster Ice Cream

Cookie Monster ice cream is an easy no-churn blue ice cream with whipped heavy cream, vanilla, and a vivid electric-blue base. Packed with crushed Oreo pieces and crumbled chocolate chip cookies, it freezes into a scoopable cookie-studded texture.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blue ice cream base
  • 2 cup heavy cream Chill the cream for easier whipping.
  • 1 can (14 oz) sweetened condensed milk Use as-is for classic no-churn sweetness.
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract Optional but adds a cookie-like aroma.
  • blue food coloring Add until the mixture is a vibrant electric blue.
  • 0.25 tsp salt Balances sweetness.
Cookie mix-ins
  • 8 Oreo cookies Crush into mix-in pieces.
  • 8 chocolate chip cookies Crumbly chunks for texture.

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and tint the base
  1. Whip the heavy cream with a stand mixer until stiff peaks form, about 5–10 minutes. Stop when the cream holds clear peaks that don’t droop.
  2. Whisk the sweetened condensed milk, vanilla extract, almond extract, salt, and blue food coloring in a bowl until smooth and vibrantly blue. Add more blue until the color looks electric rather than pastel, about 1–2 minutes.
Combine and add cookies
  1. Fold the condensed milk mixture into the whipped cream gently until just combined, with no streaks of white. Aim for a thick, airy batter, about 1–2 minutes.
  2. Fold in crushed Oreo cookies and crumbled chocolate chip cookies. Mix only until the cookie pieces are evenly distributed, with visible chunks throughout.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and smooth the top. Freeze at 0°F to firm for at least 6 hours or overnight, until scoopable and set.

Notes

For the smoothest texture, press plastic wrap directly onto the surface before freezing to reduce ice crystals. Store covered in the freezer up to 2 weeks; it does not freeze as well after that. If you want a nut-free version, skip the almond extract and use an extra 1 tsp vanilla extract instead.