This Cookie Monster Ice Cream is a fun, no-churn frozen treat that combines a creamy vanilla base with crushed Oreos, chunks of chocolate chip cookies, and a bright blue color that instantly makes me smile. It’s playful, nostalgic, and delicious—the perfect homemade dessert for kids and adults alike.

Cookie Monster Ice Cream

Why You’ll Love This Recipe

I love how easy this recipe is to make without an ice cream machine. The texture comes out smooth and creamy, and the mix of crunchy cookie chunks adds just the right bite. I also like that I can control the ingredients, swap in dairy-free options if I want, or even use natural coloring. The vibrant blue shade is eye-catching, and the flavor is a hit at parties, birthdays, or just as a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
Blue food coloring (gel works best)
10–12 chocolate chip cookies, roughly chopped
15 Oreo cookies, crushed with some chunks remaining
1/4 cup mini chocolate chips (optional)

Directions

Chill a mixing bowl and beaters in the freezer for about 15 minutes. Line a loaf pan or freezer-safe container with parchment paper.
Whip the heavy cream on medium-high until stiff peaks form, about 3–5 minutes.
In another bowl, stir together condensed milk and vanilla. Gently fold in the whipped cream to make a light, airy base.
Add blue food coloring until I reach the shade of Cookie Monster blue that I like.
Fold in about three-quarters of the crushed cookies, keeping the rest for topping.
Pour half the mixture into the container, sprinkle in some of the remaining cookies, then layer with the rest of the ice cream and toppings.
Cover with plastic wrap pressed directly onto the surface, then freeze for at least 6 hours or overnight.

Servings and timing

This recipe makes about 8 servings.

Preparation time: 20 minutes
Freezing time: 6 hours (overnight works best)
Total time: 6 hours 20 minutes

Variations

I sometimes swap half the heavy cream with half-and-half for a lighter version. For dairy-free, I use coconut cream and dairy-free condensed milk. To keep it natural, I like using butterfly pea powder instead of food coloring. For fun, I also change up the cookies—M&M cookies or white chocolate chip cookies work great.

Storage/Reheating

I store this ice cream in an airtight container with plastic wrap pressed on top to keep it from forming ice crystals. It stays fresh for about 2 weeks, though I prefer eating it within the first 7 days for the best flavor and texture. Before scooping, I let it sit at room temperature for 5–10 minutes, then use a warm scoop dipped in hot water for easy serving.

FAQs

Can I make Cookie Monster Ice Cream without an ice cream machine?

Yes, this is a no-churn recipe, so I don’t need any special equipment.

How do I get the perfect Cookie Monster blue color?

I add gel food coloring gradually until I get the bright but not overly dark shade I like. Butterfly pea powder is a great natural option.

Can I make this recipe dairy-free?

Yes, I replace the heavy cream with coconut cream and use dairy-free condensed milk and cookies.

How long does it last in the freezer?

It keeps well for up to 2 weeks, but I find the texture and taste are best within the first week.

Why is my ice cream getting icy?

Ice crystals form when air gets in or the freezer fluctuates in temperature. Pressing plastic wrap directly onto the surface and keeping the container in the back of the freezer helps prevent this.

Conclusion

Making Cookie Monster Ice Cream at home is one of my favorite ways to bring fun and flavor to dessert time. I love the combination of creamy vanilla ice cream, crunchy cookies, and that playful blue color. Every scoop feels nostalgic and exciting, and it’s always a crowd-pleaser. This recipe proves that homemade ice cream can be both easy and unforgettable.