Cookie Monster Ice Cream Recipe

Cookie Monster ice cream brings smiles before the first bite, thanks to its bold blue hue and cookie-loaded sweetness. With the name alone, “cookie monster ice cream” sparks childhood memories and curiosity in anyone who sees it. Bright, fun, and loaded with chunks of cookies and cream, it’s a playful dessert that feels both nostalgic and downright irresistible.

This creamy creation typically blends two cookie favorites—chocolate chip cookies and Oreo-style sandwich cookies—into a smooth vanilla or sweet cream base. The vibrant blue color is a nod to the beloved Sesame Street character, but the taste is pure indulgence: rich, milky, and cookie-crunchy all in one scoop. Whether served in a cone, sandwiched between cookies, or piled into a sundae, it’s a showstopper at any party or weekend treat session.

You don’t need an ice cream maker or fancy tools to make it at home, and the full cookie monster ice cream recipe below is a no-churn version that anyone can whip up. But before you dive in, you’ll want to check out the ingredient tips and freezer tricks that help make this frozen treat as dreamy as it looks.

Now, let’s look at how to make this fun and flavorful favorite right in your kitchen.

Cookie Monster Ice Cream Ingredients

To create that signature look and flavor of cookie monster ice cream, you only need a handful of pantry staples and a splash of food coloring. The beauty of this dessert lies in its flexibility—whether you’re avoiding certain allergens or customizing for taste, there’s room to play.

Start with a sweetened condensed milk and heavy cream base. This no-churn combo creates the creamy texture without needing an ice cream machine. The condensed milk adds sweetness and richness, while the whipped cream brings fluffiness and body.

Pure vanilla extract rounds out the flavor with warm undertones. You can also experiment with other extracts like almond or even a drop of butter extract for a bakery-style vibe.

For that vivid blue color, you’ll need blue gel or liquid food coloring. Gel versions are more concentrated and help avoid thinning the mixture. Prefer a natural route? Try blue spirulina powder or butterfly pea flower extract for a plant-based hue.

The real star, of course, is the cookies. Traditionally, this recipe uses both mini chocolate chip cookies and Oreo-style chocolate sandwich cookies for texture and crunch. You can swap these for gluten-free or vegan varieties as needed—or mix in your favorite cookie types like fudge stripes or soft-baked varieties.

Want an extra flair? Stir in mini chocolate chips or candy eyes to lean into the Cookie Monster theme. Just be sure to fold them in after churning or mixing to preserve their shape.

With just a few tweaks, this recipe can be made nut-free, gluten-free, or dairy-free—making it an all-ages, all-diets crowd-pleaser.

How to Make Cookie Monster Ice Cream (Step-by-Step Guide)

Making this cookie monster ice cream is easy if you follow these steps! With no ice cream maker needed, you’ll have a colorful, creamy dessert packed with cookie bits in just a few hours. It’s perfect for kids’ parties, nostalgic summer nights, or a fun weekend project.

Step 1 – Whip the Cream

Start by pouring 2 cups of cold heavy cream into a mixing bowl. Using a hand or stand mixer, beat the cream on medium-high speed until stiff peaks form. This will take about 2–3 minutes. The whipped cream gives the ice cream its light, scoopable texture.

Step 2 – Mix the Sweet Base

In a separate large bowl, stir together 1 can (14 oz) sweetened condensed milk, 1 teaspoon vanilla extract, and blue food coloring. Add a few drops of color at a time until you reach a bold, cookie-monster blue. Blend until smooth.

Step 3 – Fold Together

Gently fold the whipped cream into the blue condensed milk mixture using a spatula. Work in batches and use slow, sweeping motions to keep the air in the cream. The mix should turn evenly blue and fluffy.

Step 4 – Add the Cookies

Now it’s time for the fun part. Chop ½ cup mini chocolate chip cookies and ½ cup Oreo-style cookies into chunks. Fold them into the mixture. For extra fun, add candy eyes or mini chips here, too.

Step 5 – Freeze Until Firm

Transfer the mixture into a freezer-safe container. Smooth the top and add a few extra cookie pieces on top. Cover and freeze for at least 4–6 hours, or overnight for best results.

Once your cookie monster ice cream frozen, scoop and serve! If it’s too firm, let it sit at room temp for 5 minutes before scooping.

For another frozen favorite, check out this comfort-packed Amish Hamburger Steak Bake recipe—it pairs surprisingly well with a sweet dessert like this one.

Tips for Success

Making cookie monster ice cream at home is easy, but a few small tips can make it exceptional. To ensure a smooth, rich texture without ice crystals, be sure your heavy cream is very cold before whipping—it should come straight from the fridge. Warm cream won’t whip well and can result in a soupy base.

Use gel food coloring if possible. It’s more concentrated than liquid drops, giving you that signature blue color without thinning your mixture. Natural alternatives like blue spirulina also work if you prefer a dye-free version.

When folding in cookies, go for a variety of textures. Some should be crushed, while others remain in chunkier bits. This gives the finished ice cream a delightful mix of crunch and chew. And always fold the cookies in gently—don’t stir too hard, or you’ll deflate the whipped cream.

Pro tip: Line your storage container with parchment paper before pouring in the mix—it makes scooping easier and prevents freezer burn.

Serving Suggestions

Cookie monster ice cream is a showstopper on its own, but it gets even better with the right pairings. Scoop it into classic sugar cones or waffle bowls and top with extra cookie crumbles, mini chocolate chips, or colorful sprinkles for a party-ready presentation.

For a creative twist, sandwich it between two cookies to make ice cream cookie sandwiches, or serve a scoop alongside warm brownies or blondies.

This treat also goes well with simple, fresh sides like fruit salad or lemonade on a warm day. Looking for more nostalgic flavors? Try this reader-loved Lemon Oatmeal No-Bake Cookies recipe—they’re a perfect pairing for a retro dessert night.

Variations and Customizations

One of the joys of making cookie monster ice cream at home is how easy it is to customize. Whether you’re accommodating dietary needs or just having fun with flavors, there are endless ways to tweak this recipe to your taste.

For a gluten-free version, simply substitute the cookies with gluten-free alternatives. Many brands offer gluten-free chocolate chip and sandwich cookies that hold up well in ice cream.

Need a dairy-free or vegan version? Use full-fat coconut cream in place of heavy cream and swap the sweetened condensed milk with a coconut-based version or a homemade vegan condensed milk. There are also vegan cookies widely available to complete the mix.

Want to switch up the cookie monster theme? Try using red velvet sandwich cookies, fudge-striped cookies, or even crushed brownie pieces for a decadent spin. A swirl of peanut butter or caramel can add extra richness.

If you’re making this cookie monster ice cream for a themed party or birthday, stir in candy eyes or blue and white chocolate chips for visual fun. You could even turn it into an ice cream cake layer or use it to top a warm brownie.

Feeling adventurous? Pair it with this savory-sweet Puerto Rican Beef Stew for a bold and balanced meal ending in a playful treat.

How to Store and Reheat

Storing cookie monster ice cream properly helps preserve its smooth texture and playful flavor. Once you’ve transferred the mixture into a freezer-safe container, be sure to press a sheet of wax paper or plastic wrap directly onto the surfacebefore sealing with a lid. This helps prevent ice crystals from forming.

Homemade ice cream keeps well in the freezer for up to 2 weeks. After that, the texture may start to degrade slightly, though it’s still safe to eat. Use a container with a tight-fitting lid to maintain freshness and avoid freezer odors.

When you’re ready to enjoy another cookie monster ice cream scoop, remove the container and let it sit at room temperature for about 5 minutes before serving. This makes scooping much easier and prevents the ice cream from crumbling or cracking under pressure.

Avoid reheating in a microwave—just a short rest on the counter brings it back to creamy perfection.

Should You Freeze Cookie Monster Ice Cream?

Absolutely—you can freeze cookie monster ice cream, and in fact, it’s the best way to enjoy it later. This recipe is designed to be stored in the freezer, thanks to the condensed milk and whipped cream base, which help it stay creamy and scoopable even after days in the cold.

For best results, store in an airtight, shallow container, which allows it to freeze evenly and prevents ice buildup. Lay a piece of plastic wrap or wax paper directly over the surface of the ice cream before sealing the lid. This protects the texture and avoids that freezer-burned top layer.

When you’re ready to serve, let it sit out for 5–10 minutes at room temperature to soften. Avoid thawing and refreezing, which can make the cookies soggy and create an icy texture.

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Cookie Monster Ice Cream (No-Churn)

Recipe by RebeccaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

320

kcal

Bright blue, creamy no-churn ice cream loaded with chocolate chip and sandwich cookies — a fun, kid-friendly frozen treat.

Gather Your Goodies

• 2 cups heavy whipping cream (cold)

• 1 can (14 oz) sweetened condensed milk

• 1 teaspoon pure vanilla extract

• Blue gel food coloring (to preference)

• ½ cup mini chocolate chip cookies, chopped

• ½ cup chocolate sandwich cookies (like Oreos), chopped

• Optional: mini chocolate chips, candy eyes

Let’s Get Cooking

• In a chilled bowl, beat the heavy cream until stiff peaks form.
• In another bowl, combine condensed milk, vanilla, and blue coloring. Mix until smooth.
• Gently fold the whipped cream into the blue mixture using a spatula.
• Stir in chopped chocolate chip cookies and sandwich cookies. Add extras if desired.
• Transfer to a freezer-safe container. Cover and freeze for at least 4–6 hours.

Notes

• Use gel food coloring for a richer color without watering down the base.
• For best texture, line container with parchment and press wrap on top of ice cream.
• Can be kept in freezer up to 2 weeks.

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FAQs About Cookie Monster Ice Cream

If you’ve ever been curious about what makes cookie monster ice cream so unique—or where you can find it—these common questions and answers will help. From its signature flavor to where it’s sold, here’s everything fans of this fun dessert want to know.

Final Thoughts on Cookie Monster Ice Cream

There’s something timeless and joyful about a scoop of cookie monster ice cream. From its eye-catching blue color to the comforting crunch of cookie chunks, this treat delivers smiles in every bite. It’s a playful nod to childhood, but with a flavor that appeals to all ages.

Whether you’re making it for a weekend indulgence, a birthday party, or a nostalgic surprise for someone special, this easy no-churn version brings the fun home with just a few ingredients. Plus, it’s endlessly adaptable—swap cookies, add candy eyes, or go gluten-free without losing that creamy texture.

If you try this recipe, let us know how it turns out! We’d love to hear what kind of cookies you chose or how your family enjoyed it. And if you’re looking for more comforting favorites, explore our creamy Shrimp Stew Recipe or sweet Creamed Honey next.

Thanks for visiting our kitchen—come back anytime for more feel-good favorites.