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This no-churn Cookie Monster Ice Cream is blue and full of cookies, just like its namesake! Crunchy bits of Oreo and Chips Ahoy are folded into a blue vanilla base for an irresistible frozen treat.
Easy No-Cook, No-Churn Ice Cream Recipe
Whether you’re making this recipe for a birthday party or just because, Cookie Monster Ice Cream is guaranteed to delight any Sesame Street fan—and anyone who loves cookies. It’s loaded with Oreos and chocolate chip cookies, and by using gel food coloring, you can even get the perfect Cookie Monster blue for the base! In terms of flavor, Cookie Monster Ice Cream is a little bit like the classic combination of cookies and milk, but in the form of rich, creamy ice cream.
You don’t even need an ice cream maker for this recipe, which is good news for anyone who doesn’t want to fuss with making a custard, churning the base, or remembering to freeze the machine drum!
No Ice Cream Maker Needed
There are several ways to make ice cream without an ice cream machine, but the method I use in this recipe replaces the usual milk-based custard with heavy whipping cream. This allows the ice cream to be frozen in a loaf pan instead of using an ice cream maker to churn it.
Whipping the heavy cream suspends its water content in a scaffolding of fat. When the whipped cream is combined with the rest of the ingredients, the scaffolding remains and the water droplets it holds are distributed evenly throughout the ice cream mixture.
While this all sounds very technical, what it means is that the ice cream freezes smooth, scoopable, and creamy, without requiring an ice cream maker for churning.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Heavy whipping cream – Don’t substitute half-and-half or whole milk! You need whipping cream to get the right texture for this recipe.
- Vanilla extract
- Blue gel food coloring – I used AmeriColor brand.
- Sweetened condensed milk
- Oreos
- Chips Ahoy cookies – If you happen to have homemade chocolate chip cookies on hand, you can use those instead.
Is Gel Food Coloring the Same as Regular Food Coloring?
No, gel food coloring has a deeper, more intense color. While you could achieve a similar look with regular food coloring, you’d also introduce a lot of extra liquid in the process, which can change the texture and consistency of a batter, frosting, or, in this case, ice cream.
This is why I recommend using gel food coloring over liquid food coloring. Liquid food coloring is the most common type found at the grocery store, but you can easily find gel food coloring at Amazon, Walmart and Michaels.
Note that in this recipe, the blue food coloring is very pigmented. It may temporarily stain your tongue when eating the ice cream. You can always make it without the food coloring if you prefer—it’s not quite as fun, but it’s just as delicious!
How to Make Cookie Monster Ice Cream
The best thing about using whipping cream to make ice cream is that it’s such a low effort method. Not only is there no churning, but there’s also no need to go to the freezer every 30 minutes to stir the ice cream like you have to with other no-churn recipes. Here’s what you’ll need to do:
Whip the cream. Place the heavy whipping cream, vanilla extract, and blue gel food coloring in a mixing bowl or the bowl of a stand mixer. Beat the mixture until stiff peaks form.
Add the remaining ingredients. Pour the condensed milk into the bowl and beat on low until combined. If needed, add more food coloring, then fold in the chopped cookies.
Freeze. Pour the ice cream mixture into a loaf pan, 8-inch cake pan, or a similar container. Scatter additional cookie pieces over the top, then cover the pan with plastic wrap or a lid. Freeze for at least 6 hours, or overnight for best results.
Tips for Success
This homemade Cookie Monster Ice Cream is easy as can be, but these tips will help make sure it turns out perfect.
- Knowing when you have stiff peaks. Remember when we talked about how the fat in the whipped cream forms scaffolding? This happens when stiff peaks form. You’ll know you have stiff peaks when the peaks stand straight up when you lift the beater, without the tips curling down.
- Nailing the perfect mix-in size. If your Oreos and chocolate chip cookie pieces are too large, you won’t get them in every bite, but if they’re too small, they’ll disappear into the ice cream base. You don’t have to be precise, but pieces that are about 1/2-inch in size are the perfect happy medium.
- Changing things up. Feel free to use all Oreos, all Chips Ahoy, or another type of cookie if you’d like, but don’t swap out ingredients in the base. Changing the proportions will change how the recipe turns out!
Total Time Required
- 3 minutes to chop Oreos and Chips Ahoy cookies
- 5 minutes to beat heavy cream into stiff peaks
- 3 minutes to finish combining all ingredients
- 6 hours or more to freeze
Serving Suggestions
Cookie Monster Ice Cream is perfect for a Sesame Street themed first birthday party, delicious scooped into a cone, and you’ll also love it:
- Sandwiched between two chocolate chip cookies for a homemade ice cream sandwich.
- In a bowl with a whole cookie, Chocolate Whipped Cream, and a maraschino cherry for garnish.
- Served alongside Oreo Cake, Chocolate Chip Cookie Bars, or Funfetti Cupcakes for a party.
How to Store
Store Cookie Monster Ice Cream tightly covered in the pan for up to two weeks.
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Cookie Monster Ice Cream
Ingredients
- 1 pint 2 cups heavy whipping cream
- 1 tbsp vanilla extract
- ½ tsp Blue gel food coloring, I used AmeriColor brand
- 14 oz can sweetened condensed milk
- 20 Oreos, chopped
- 15 Chips Ahoy Cookies, chopped
Instructions
- In a stand mixer or using a handheld mixer, beat the heavy whipping cream, vanilla extract and blue gel food coloring until stiff peaks form.
- Add in the sweetened condensed milk, beating on low until combined. Add additional blue food coloring to get your desired shade of blue.
- Fold in the chopped oreos and chopped cookies. Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Add additional oreo and cookie pieces on top. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.
Video
Notes
- I recommend using gel food coloring, not liquid food coloring. The gel food coloring may temporarily stain your tongue when eating the ice cream. You can always make it without the food coloring if you prefer—it’s not quite as fun, but it’s just as delicious!
- Store Cookie Monster Ice Cream tightly covered in the pan for up to two weeks.
I can’t wait to try this with my grandkids. Their birthday’s are coming up soon.
Is the heavy cream just a pint which is 2 cups or is it a quart of cream???
Hi Aimee, 1 pint is equal to 2 cups!
Thank you so much for the recipe! I made a modified, churned version of it cuz I’m lazy and switching on my churn and setting a timer was easier. LOL I just added 1 cup of milk and, since we have Celiac Disease in the house, used GF cookies. I have to make my own ice cream if we want GF flavors other than the basics. My family said this is “epically good” and deemed it the best one we’ve made, yet!
Also, you solved a problem I had with vanilla ice cream, in that several recipes I had called for sugar, but it wouldn’t dissolve. The sweetened condensed milk is key! I’m writing this down as my base vanilla recipe to use for add-ins like cookie dough, heath, etc.
Thank you!