Cookie Monster Ice Cream Recipe

Overhead view of two scoops of Cookie Monster ice cream in an ice cream container with eyeballs.

No ratings yet

Cookie Monster Ice Cream Recipe

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!

Course Dessert, Ice Cream

Cuisine American

Keyword cookie monster ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 472kcal

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.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
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.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt, 1/2 teaspoon blue food coloring
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.
15 Oreo cookies, 15 Chips A'hoy cookies
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.

Nutrition