Cookie Monster Ice Cream Recipe: Fun, Colorful & Creamy Dessert

I had the best time making this Cookie Monster Ice Cream—it instantly took me back to childhood! The bright blue color, crunchy cookie chunks, and creamy sweetness made it feel fun and playful.

I loved how easy it was to make without needing any fancy machine. When I served it, everyone was giggling about their blue tongues while asking for seconds. Honestly, it’s the kind of dessert that makes you smile before the first bite.

Ingredients You’ll Need

Here’s everything I used, along with little tips that made the ice cream extra delicious:

Heavy whipping cream – 2 cups (fresh cream makes it rich and creamy)
Sweetened condensed milk – 1 can (14 oz) (adds sweetness and the no-churn base)
Vanilla extract – 1 tsp (adds warmth and balances flavors)
Blue gel food coloring – a few drops (gel gives vibrant color without thinning the mix)
Oreo cookies – 1 cup, roughly crushed (keep chunks big for crunch)
Chocolate chip cookies – 1 cup, chopped (soft or chewy ones work best)
Optional: mini marshmallows, cookie dough chunks, or dark chocolate chips for fun add-ins

Note: Serves about 6–8 scoops depending on portion size.

Variations

Want to switch it up? Here are some fun ways to customize:

Dairy-free: Use coconut cream and coconut condensed milk.
Sugar-free: Swap in sugar-free cookies and condensed milk substitutes.
Extra flavor: Try a swirl of caramel, peanut butter, or mint extract.
More crunch: Mix in chopped nuts, pretzels, or white chocolate chunks.

Cooking Time

Prep Time: 20 minutes
Freezing Time: 4–6 hours (or overnight)
Total Time: About 6 hours 20 minutes

Equipment You’ll Need

Mixing bowls – for whipping cream and folding cookies.
Whisk or hand mixer – to whip cream quickly.
Rubber spatula – for folding without deflating the mixture.
Freezer-safe container – to store the ice cream.
Measuring cups and spoons – to keep ratios right.
Ice cream maker (optional) – for an even creamier texture.

How to Make Cookie Monster Ice Cream Recipe?

Making this ice cream is fun and simple. It’s all about layering creaminess with big cookie chunks.

Prepare the Cream Base

I started by whipping the heavy cream in a large bowl until soft peaks formed. This took about 3–4 minutes. Be careful not to overwhip—it should be fluffy, not stiff like butter.

Add the Sweetness

Next, I gently folded in the sweetened condensed milk and vanilla extract. Folding slowly helps keep the mixture light and airy, which is what makes the ice cream so smooth.

Add the Blue Magic

This step made me smile! I stirred in a few drops of blue gel food coloring until it looked like the perfect Cookie Monster shade. A little goes a long way, so add slowly.

Fold in the Cookies

I crushed Oreos and chopped chocolate chip cookies into chunky bits, then folded them in. Keeping the pieces large makes every bite crunchy and fun.

Freeze to Perfection

Finally, I poured the mixture into a freezer-safe container, smoothed the top, and pressed plastic wrap directly onto the surface. After freezing for 4–6 hours, it was ready to scoop!

Additional Tips for Making This Recipe Better

From my own try, here are a few tricks that really helped:

Use gel food coloring—it gives the brightest color without messing up texture.
Don’t crush the cookies too fine; chunky bites stay crunchy.
Freeze overnight if you want the best scoopable texture.
Let the ice cream sit out 5 minutes before scooping—it softens perfectly.
Swirl in caramel or fudge for an extra surprise.

How to Serve Cookie Monster Ice Cream Recipe?

Serving is where the fun comes in! I love scooping it into waffle cones—the bright blue really pops. For parties, I’ve made ice cream sandwiches using chocolate chip cookies, and they were a hit. You can also top scoops with whipped cream, cookie crumbs, or chocolate drizzle. For the full Cookie Monster effect, add edible googly eyes—kids (and adults!) go crazy for it.

Nutritional Information

Each serving (about ½ cup) has roughly:

Calories: 300
Protein: 4g
Carbohydrates: 35g
Fat: 18g

Make Ahead and Storage

Storing in the Freezer

I keep mine in an airtight container with plastic wrap pressed against the top. Best eaten within 2 weeks but stays fine up to a month.

Freezing

Since it’s a no-churn recipe, it freezes evenly. I like using a flat container so it’s easier to scoop later.

Softening

Before serving, I let it sit at room temperature for 5–10 minutes. It softens just enough for smooth scooping.

Why You’ll Love This Recipe?

This ice cream isn’t just tasty—it’s an experience! Here’s why I love making it:

Super easy – no fancy ice cream maker required.
Kid-friendly fun – the color and cookie chunks always make people smile.
Totally customizable – change up cookies, colors, or add flavors.
Perfect for parties – it looks amazing and gets everyone talking.
Nostalgic and playful – it brings out the kid in everyone.

Ash Tyrrell