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Cookie Monster Ice Cream

Cookie Monster ice cream is an easy no-churn blue ice cream made with whipped heavy cream, sweetened condensed milk, and Oreo + chocolate chip cookie chunks. This electric blue vanilla base freezes into a scoopable, cookie-studded texture that’s fun for kids and parties.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Blue no-churn base
  • 2 cup heavy cream Cold for best whip volume.
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.1 tsp salt
  • 1 blue food coloring Add until the ice cream is a vivid electric blue.
Cookie mix-ins
  • 8 Oreo cookies Crush into bite-size pieces.
  • 8 chocolate chip cookies Crumbs should be small enough to spread through the ice cream.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Whip heavy cream with a stand mixer on high until stiff peaks form, about 8–10 minutes. Visual cue: the peaks stand straight up and the mixture looks thick and fluffy.
Make the blue condensed milk mixture
  1. Whisk sweetened condensed milk, vanilla extract, almond extract, a generous amount of blue food coloring, and salt until smooth and vibrantly blue. Visual cue: the color is evenly streak-free with no pale spots.
Combine
  1. Fold the condensed milk mixture into the whipped cream gently until just combined, stopping as soon as no streaks remain. Visual cue: the mousse looks airy but stays a uniform electric blue.
Add cookie pieces
  1. Fold in crushed Oreo cookies and crumbled chocolate chip cookies until evenly distributed. Visual cue: you see dark cookie chunks throughout the blue base.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and smooth the top. Visual cue: the surface is level so it freezes evenly.
  2. Freeze at least 6 hours or overnight until firm throughout. Visual cue: the ice cream slices cleanly and holds its shape when you run a spoon along the edge.

Notes

For the best texture, keep the cream cold and fold carefully so you don’t deflate the air you whipped. Store covered in the freezer up to 2 weeks; it won’t re-freeze well if repeatedly softened and thawed. For an allergy-friendly option, swap in a dairy-free heavy cream and condensed milk alternative designed to whip and set, but flavor and color may vary.