A fun and easy recipe for cookie monster ice cream, made with no churn malted milk vanilla ice cream colored a vivid blue, and loaded with chopped Oreos and chocolate chip cookies. This milk and cookies ice cream is perfect for a Sesame Street party, or just to make for your own little ice cream loving cookie monsters.
You might also love these no churn ice cream recipes for chocolate malt ice cream, chocolate coffee mudslide ice cream, and brownie sundae caramel swirl ice cream.
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Why You’ll Love This Recipe
Quick and Easy. There’s no simpler homemade ice cream to make than no churn ice cream. It only takes a few minutes to whip up a batch of this cookies and cream ice cream, and then you just have to wait patiently for it to freeze.
Kids Love It. My boys absolutely loved the bright blue color, and of course, all the chopped cookies in the ice cream. This is an easy recipe that everyone can help to make.
So Fun for Summer Parties. Cookie Monster ice cream makes such a fun treat to serve at a Sesame Street themed kids’ party, along side slices of cookie monster cake.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sweetened Condensed Milk. Sweetens the ice cream and keeps it smooth and creamy.
- Sour Cream. Adds a slight tang, so that the ice cream isn’t too sweet.
- Salt. Balances the sweetness.
- Malted Milk Powder. Adds a rich malt flavor to complement the cookies. This ingredient is optional, though.
- Vanilla Extract. Flavor.
- Food Coloring. You’ll need “royal blue” gel food coloring to get a vivid blue color in the ice cream. Don’t use “sky blue” which will turn it more of a seafoam green color.
- Cream. You need the high fat content of heavy whipping cream for a smooth, creamy texture.
- Cookies. I used Oreos and crunchy Chips Ahoy chocolate chip cookies.
Instructions
- In a large bowl, whisk together the sweetened condensed milk, sour cream, salt, malted milk powder and vanilla, until smooth. Whisk in the blue food coloring.
- Separately, use an electric mixer to whip the cream until thick, fluffy peaks form that hold their shape. Fold the whipped cream into the ice cream mixture, until mostly combined.
- Add the chopped cookies (reserving some to sprinkle over the top), and fold them in.
- Spread the ice cream into a lidded, freezer safe container, and sprinkle the rest of the chopped cookies on top. Freeze for at least 8 hours, or overnight, until firm enough to scoop.
Recipe Variations
There are so many other ingredients you can add to your Cookie Monster ice cream. These are just a few ideas, but the options are endless!
- Mini Chocolate Chips or Chopped Chocolate
- Swirled Peanut Butter
- Salted Peanuts
- Mini Marshmallows
- Edible Cookie Dough
- Brownie Chunks
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I use any kind of blue food coloring?
Blue food coloring comes in so many shades, and each will result in a different blue. I used “royal blue” gel food coloring.
Will homemade cookies work in this recipe?
Absolutely, you can use homemade or store bought crumbled cookies.
How long does homemade ice cream last?
You can freeze homemade ice cream for about 2 weeks.
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No Churn Cookie Monster Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full fat sour cream
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- â…“ cup malted milk powder (optional)
- 2 tsp vanilla extract
- 1 tsp "royal blue" gel food coloring
- 2 cups cold heavy whipping cream
- 12 Oreos, roughly chopped
- 12 Chips Ahoy crunchy chocolate chip cookies, roughly chopped
Instructions
- In a large bowl, whisk together the sweetened condensed milk, sour cream, salt, malted milk powder and vanilla, until smooth. Whisk in the blue food coloring.
- Separately, use an electric mixer to whip the cream until thick, fluffy peaks form that hold their shape. Fold the whipped cream into the ice cream mixture, until mostly combined.
- Add the chopped cookies (reserving some to sprinkle over the top), and fold them in.
- Spread the ice cream into a lidded, freezer safe container, and sprinkle the rest of the chopped cookies on top. Freeze for at least 8 hours, or overnight, until firm enough to scoop.
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