Easy No-Churn Cookie Monster Ice Cream (Print version)
Creamy blue no-churn ice cream packed with Oreo chunks and chocolate chip cookies, made without an ice cream machine.
# Ingredients:
For the ice cream base
01 -
2 cups (480 ml) cold heavy whipping cream
02 -
1 can (14 oz / 396 g) sweetened condensed milk
03 -
1 tablespoon vanilla extract
04 -
1/4 teaspoon fine salt
05 -
1-2 teaspoons blue gel food coloring, to desired color
For the cookies
06 -
15 Oreo cookies, roughly chopped
07 -
15 chocolate chip cookies, roughly chopped, such as bakery-style or packaged cookies
# Instructions:
01 -
Roughly chop the Oreo cookies and chocolate chip cookies into mixed-size pieces. Reserve about 1/2 cup of cookie pieces for topping.
02 -
In a large bowl, stir together the sweetened condensed milk, vanilla extract, salt, and blue gel food coloring until smooth and evenly colored.
03 -
In a separate large bowl, beat the cold heavy whipping cream with a hand mixer or stand mixer until stiff peaks form, about 3 minutes.
04 -
Fold about 1 cup of whipped cream into the condensed milk mixture to lighten it. Add the remaining whipped cream and fold gently until mostly combined.
05 -
Fold in the chopped cookies just until evenly scattered through the blue base. Do not overmix or the whipped cream will lose volume.
06 -
Spread the mixture into a loaf pan or freezer-safe container. Sprinkle the reserved cookie pieces on top, cover tightly, and freeze for at least 6 hours or overnight.
07 -
Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in cones or bowls with extra cookie crumbs if desired.
# Good to know:
01 -
Freeze time is at least 6 hours and is not included in cook time.
02 -
Best texture is within 2 weeks when tightly covered.
03 -
Gel food coloring gives the strongest blue without thinning the base.