Cookie Monster Ice Cream
Cookie Monster Ice Cream is a vibrant blue, creamy vanilla-based treat loaded with chunks of chocolate chip cookies and Oreo pieces. This fun indulgence reminds us of our favorite cookie-loving monster that our kids loved back in the day! Make this one for birthday parties!
Blue Cookie Monster Ice Cream
Now that we have a granddaughter, I thought it was time for a fun ice cream recipe for kids especially. Yes, we’re all just kids in grown up bodies but we also drink Godiva Chocolate Martinis. So this is for all of you, I guess.
Oh – and no, we will never ever share a bubble gum ice cream recipe. Because that’s just gross.
Why This Recipe Works:
- CUSTARD BASE – This Cookie Monster ice cream has a custard base (also known as French-style ice cream) that is made with egg yolks, which give it a richer, creamier texture compared to regular Philadelphia-style ice cream (without eggs).
- GREAT TEXTURE – You’ll love the creamy ice cream base plus lots of cookies for that crunch factor.
- DELICIOUS – This recipe is Oreo ice cream meets chocolate chip cookies. You can’t go wrong, right?
- FUN FOR BIRTHDAY PARTIES – The kids will go wild (well, hopefully not TOO wild!) for this bright blue ice cream with Oreos and Chips O’hoy cookies.
What You’ll Need:
- Whole Milk & Heavy Cream
- Egg Yolks
- Granulated Sugar
- Vanilla Extract
- Blue Food Coloring – We added 1/2 teaspoon of blue gel coloring. You could use extra if you want to make it extra dark blue!
- Cookies – a combo of Oreo cookies and Chips A’hoy cookies
- A pinch of salt
How to make Cookie Monster Ice Cream:
NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.
Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
Step 2
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Step 3
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.
Step 4
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Step 5
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A’hoy Cookies into smaller pieces.
Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.
Step 8
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.
Step 9
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Step 10
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!
Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Recipe FAQs:
Cookie Monster ice cream is a fun, bright blue, cookie-packed ice cream inspired by the beloved Sesame Street character.
For this recipe, you do need an ice cream maker to get the creamiest texture.
Yes, you can swap in other cookies like fudge cookies, graham crackers, or even homemade chocolate chip cookies.
This ice cream is delicious on its own, but you can also serve it in a waffle cone, between two cookies as an ice cream sandwich, or topped with whipped cream and sprinkles!
Tips for using a KitchenAid ice cream attachment:
- Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
- Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
- Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
- Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
- Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.
Other Delicious Ice Cream Flavors:
Or head to my post summarizing all of our KitchenAid Ice Cream Recipes!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cookie Monster Ice Cream Recipe
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1 cup granulated sugar – divided
- 2 cups heavy cream
- 1-2 Tablespoons vanilla extract
- a pinch of salt
- 1/2 teaspoon blue food coloring – I like gel food coloring
- 15 Oreo cookies – crumbled
- 15 Chips A'hoy cookies – crumbled
Instructions
- Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
- Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
- Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.
- Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
- Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A'hoy Cookies into smaller pieces.
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
- Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.
- Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.
- Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
- Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!
Notes
- If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.
- SEE TIPS ON BLOG POST for using a KitchenAid ice cream attachment.
- Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.