How to Make Cookie Monster Ice Cream Your Kids Will Love
I’m often of the opinion that brightly-colored foods look unappetizing. (Remember the Heinz EZ Squirt Blastin’ Green ketchup from 2003?) There are exceptions, though. Personally, I’m willing to budge on dessert!
Every time I go out for an ice cream cone, I’m always tempted by the colors of Superman, Blue Moon (Wisconsin’s signature flavor) and sherbet. If your kiddos crowd around the gallons of vibrant ice cream at the scoop shop, they’ll love this recipe for Cookie Monster ice cream. It’s a bright blue hue—and it’s full of your favorite cookies!
Cookie Monster Ice Cream Recipe
This dessert recipe, gathered from a post on Reddit, will be your next family favorite. Here’s what you’ll need!
Ingredients
2 cups whipping cream
1-2 teaspoons vanilla extract, optional
1 can (10 ounces) sweetened condensed milk
Blue food coloring
10-12 mini Oreo cookies
10-12 mini Chips Ahoy cookies
Directions
This recipe is as easy as it gets for homemade ice cream. Just follow the steps below from start to finish, and you’ll have a bowl of blue, cookie-filled ice cream—and a group of happy kids—in no time.
Step 1: Whip the cream
Add your two cups of whipping cream to the bowl of a stand mixer and whisk on medium-low for up to 10 minutes, or until frothy peaks begin to form. Be careful not to overmix. If you’re using vanilla extract, add it here.
Step 2: Add a pop of color
In a separate bowl, combine your can of condensed milk with as many drops of blue food coloring as desired and mix until evenly combined.
Step 3: Combine your ingredients
Transfer your brightly colored condensed milk into the whipped cream bowl and stir just until the color is even. When you’re done, take a spatula and scoop your mixture into a metal loaf pan.
Step 4: Add your cookies
Take your cookies and place them in the ice cream mixture. Use a knife or spoon to push some down further into the mixture than the others, and try to get them spread out as evenly as possible. When you’re done, make sure to flatten the top of your mixture by spreading it evenly with the spatula.
Step 5: Freeze
Cover the pan tightly and pop it in the freezer overnight, or for at least six hours. Once it’s frozen, grab an ice cream scoop, spoons and bowls—it’s time to eat!
More Ice Cream Recipes for Summer
If you’ve already tried this Cookie Monster ice cream with your kids and are looking for your next ice cream adventure, we have a list of homemade ice cream flavors you’ve never heard of. And if you’re looking for a portable snack, try making your own ice cream and putting a scoop or two between homemade cookies. You can’t go wrong with ice cream sandwiches!
Homemade Ice Cream Recipes to Keep You Cool
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Pumpkin Pie Ice Cream with Salted Caramel Sauce
Pumpkin pie is the perfect southern comfort food that everyone has on their table at the holidays, but truthfully, I want those cozy flavors any time of year. This ice cream has just the right balance of spices and no matter when you make it, you'll find yourself surrounded in the warmth and love that pumpkin pie has to offer. —Angie Forester, Memphis, Tennessee
Homemade Strawberry Ice Cream
This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin
Blueberry Cheesecake Ice Cream
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota
Raspberry Ice Cream in a Bag
Making homemade ice cream is fun for the whole family, and the fresh raspberry flavor of this treat makes it a perfect summer activity. Kids can shake the bags until the liquid changes to ice cream and then enjoy the reward! —Erin Hoffman, Canby, Minnesota
Almond Butter Swirl Ice Cream
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! —Courtney Stultz, Weir, Kansas
Toasted Hazelnut and Chocolate Ice Cream
The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! —Laura Majchrzak, Hunt Valley, Maryland
Homemade Vanilla Ice Cream
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. —Taste of Home Test Kitchen
Dark Chocolate Ice Cream with Paprika & Agave
Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. —Taste of Home Test Kitchen
Lemon Gelato
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Georgia Peach Ice Cream
My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia
Refreshing Rhubarb Ice Cream
No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Blueberry Ice Cream
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Old-Time Custard Ice Cream
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas
No-Churn Blueberry Graham Cracker Ice Cream
This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. —Heather King, Frostburg, Maryland
Rhubarb Ice Cream
You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. —Jan Douglas, Dent, Minnesota
Pink Peppercorn and Sake Ice Cream
There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Strawberry-Rhubarb Ice Cream
I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. —Mary Ann Hansen, St. Cloud, Minnesota
Lavender Peach Gelato
This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey
Buttermilk Peach Ice Cream
My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
Pumpkin-Cream Cheese Ice Cream
Everyone loves a pumpkin-flavored cheesecake, so we decided to make a cool and creamy ice-cream version. We're thrilled with the result. —Taste of Home Test Kitchen
Corn Ice Cream
You have to give this novel ice cream a try. It’s actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.—Diana Burrink, Crete, Illinois
Red Curry-Pandan Ice Cream
The curry and coconut flavors are subtle, allowing the flavor of pandan leaves to shine. Pandan is a tropical plant that grows in Southeast Asia with a naturally sweet, bright flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Butterfinger Ice Cream
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming
Chocolate Crunch Ice Cream
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
Makeover Raspberry Ice Cream
There's even more to love in this fruity ice cream, thanks to a few tweaks. With the original’s creaminess and 30 percent fewer calories, this makeover is a stone-cold success! —Jean L. Ecos, Hartland, Wisconsin
Thomas Jefferson's Vanilla Ice Cream
The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. —Taste of Home Test Kitchen
Pumpkin Ice Cream
This recipe really captures the flavor of fall. It's good with or without the gingersnaps.
Contest-Winning Strawberry Cheesecake Ice Cream
Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. —Debra Goforth, Newport, Tennessee
The next time you need a shortcut, try these artisan ice cream brands.
The post How to Make Cookie Monster Ice Cream Your Kids Will Love appeared first on Taste of Home.
