Why did my ice cream develop ice crystals?

Ice crystals typically form when air reaches the ice cream or when it partially melts and refreezes. Always use plastic wrap pressed directly against the surface before covering with a lid, and avoid repeatedly opening and closing the container.

Can I make this without an ice cream maker?

Absolutely! The no-churn method produces excellent results. The key is maintaining the air whipped into the cream by folding gently when adding mix-ins.

How can I make the blue color more vibrant?

Gel food coloring produces more intense color than liquid drops. If using natural butterfly pea tea, brew it very strong and reduce it slightly to concentrate the color. Adding a tiny pinch of baking soda to the butterfly pea tea will enhance its blue hue.

Can I make this ahead for a party?

Yes! This ice cream actually benefits from 24 hours in the freezer to develop flavors. You can prepare it up to 3 days in advance of your event.

My cookies became too hard when frozen – how can I prevent this?

For softer cookies in frozen desserts, slightly underbake them or choose cookies with higher fat content. Alternatively, soak dried cookies in a small amount of milk for 30 seconds before adding them to your ice cream.

Homemade Cookie Monster Ice Cream

Description

This vibrant Cookie Monster Ice Cream delivers the perfect nostalgic treat with its striking blue color and generous chunks of cookies in every bite. Creamy vanilla ice cream base dotted with chocolate chip cookies and chocolate sandwich cookies creates that signature Cookie Monster texture that both kids and adults will love. Whether made in an ice cream machine or using the no-churn method, this showstopper dessert brings the beloved Sesame Street character to life in delicious form!

Ingredients

Scale

2 cups heavy cream, very cold
1 (14-oz) can sweetened condensed milk
2 teaspoons pure vanilla extract
1/4 teaspoon gel blue food coloring (or 10–15 drops liquid)
1/4 teaspoon salt
1 cup chocolate chip cookies, roughly chopped
10 chocolate sandwich cookies, crumbled
1/3 cup mini chocolate chips

For Natural Blue Alternative:

3 tablespoons butterfly pea flower tea, strongly brewed and cooled

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Instructions

Prepare equipment – If using an ice cream maker, ensure the bowl has been frozen for at least 24 hours. If using no-churn method, ready a loaf pan or freezer-safe container.
Whip the cream until stiff peaks form using an electric mixer on medium-high speed, being careful not to overwhip.
Create the base by gently folding sweetened condensed milk into the whipped cream with a rubber spatula. Add vanilla extract and salt, continuing to fold until just combined.
Add blue coloring gradually until reaching the perfect Cookie Monster blue shade. For natural coloring, add cooled butterfly pea flower tea instead.
For ice cream machine: Pour mixture into ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes). Add half the cookie pieces during the last 2-3 minutes of churning.
For no-churn method: Gently fold half the cookie pieces into the blue base, then transfer to a freezer-safe container.
Layer and top the ice cream with remaining cookie pieces, creating layers in your storage container and finishing with cookies on top.
Freeze thoroughly for at least 4-6 hours or overnight until firm. For best results, place plastic wrap directly on the surface before covering.

Notes

For softer cookie pieces, slightly underbake homemade cookies or choose softer store-bought varieties.
Create cookie “dust” by pulsing a few cookies in a food processor to distribute flavor throughout.
For special occasions, use cookie cutters to create shaped cookie pieces before adding to the ice cream.
Store in the back of the freezer rather than the door for consistent temperature.
Allow to soften at room temperature for 5-7 minutes before serving for ideal scooping consistency.

Prep Time: 30 minutes
Freeze Time: 4-6 hours
Category: Dessert
Method: Freezing
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 425 kcal
Sugar: 38g
Sodium: 220mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 87mg