Description
Dive into a scoop of pure joy with this No-Churn Cookie Monster Ice Cream! This creamy, vibrant blue dessert bursts with crunchy Oreos and chocolate chip cookies, capturing the playful spirit of Sesame Street’s Cookie Monster. As a food blogger who left corporate life to share fun recipes (read my story at Recipes Lime About Me), I created this treat to spark summer 2025 memories—think sunny picnics and kids giggling over blue tongues. No ice cream maker is needed, making it a breeze for busy families. Perfect for National Ice Cream Day (July 20, 2025) or any day you crave a nostalgic, cookie-packed delight!
Ingredients
2 cups (480ml) heavy whipping cream, cold
1 can (14 oz/397g) sweetened condensed milk
1 tsp (5ml) pure vanilla extract
10–15 drops blue gel food coloring (or 20–30 drops liquid)
1 cup (100g) crushed Oreos (about 10 cookies)
1 cup (100g) crushed chocolate chip cookies (store-bought or homemade)
Optional: ½ cup (85g) mini chocolate chips
Instructions
Whip the Cream: In a large mixing bowl, use an electric mixer on medium-high speed to whip the heavy cream until stiff peaks form (3-5 minutes). Set aside.
Prepare the Base: In a medium bowl, combine sweetened condensed milk, vanilla extract, and blue food coloring. Stir until the mixture is a vibrant Cookie Monster blue, adjusting color as needed.
Fold Together: Gently fold the whipped cream into the condensed milk mixture using a spatula. Work in small batches to keep the mixture light and airy.
Add Cookies: Fold in crushed Oreos, chocolate chip cookies, and optional mini chocolate chips. Reserve 2 tbsp of cookie crumbs for topping.
Freeze: Pour the mixture into a 9×5-inch loaf pan or freezer-safe container. Smooth the top and sprinkle with reserved cookie crumbs. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight.
Serve: Let the ice cream soften at room temperature for 5-10 minutes before scooping. Serve in bowls or cones, and enjoy the cookie crunch!
Notes
Food Coloring: Gel food coloring gives a bold blue without altering texture. Add gradually to avoid over-coloring.
Cookie Texture: Crush cookies into small, bite-sized pieces for even distribution. Pulse in a food processor or crush in a zip-top bag.
Storage: Store in an airtight container for up to 2 weeks. Press plastic wrap against the surface before sealing to prevent freezer burn.
Substitutions: Use coconut cream and dairy-free condensed milk for a dairy-free version. Swap Oreos for gluten-free cookies for a gluten-free option.
Variation: Add ½ cup edible cookie dough bits (try my Edible Cookie Dough Recipe) for extra indulgence.
Serving Tip: Pair with Cookie Monster Cupcakes for a themed party.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (freezing time: 6+ hours)
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup (approximately 100g)
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg