Homemade Cookie Monster ice cream is a rich, no-churn vanilla base swirled with your favorite cookies for the ultimate nostalgic treat.
My son practically lives up to the Cookie Monster nickname—he’ll eat cookies any time of day. When I first called him that he didn’t know who I meant, but after I showed him the classic character, he happily embraced the title. That inspired this recipe: a fun, vibrant Cookie Monster ice cream that’s simple to make and perfect for cookie lovers.
This no-churn Cookie Monster ice cream delivers an extra-creamy texture without an ice cream machine. The base uses just a few pantry staples and comes together quickly, so it’s an easy dessert to pull together for kids, parties, or a special treat.
What is Cookie Monster ice cream?
This homemade, no-churn recipe makes a light, fluffy vanilla ice cream that stays scoopable straight from the freezer. The base is mainly whipped heavy cream folded with sweetened condensed milk and marshmallow fluff for extra creaminess, then colored blue and studded with chopped cookies. It’s simple, indulgent, and customizable.
Ingredients
- Heavy whipping cream: Whipped into stiff peaks to create the light, airy base.
- Sweetened condensed milk: Adds sweetness and contributes to a creamy, smooth texture.
- Marshmallow fluff: Boosts creaminess and adds a subtle sweetness and chewiness.
- Vanilla extract & salt: Vanilla provides classic flavor while a pinch of salt balances the sweetness.
- Cookies: Use about 10–12 cookies depending on size. Favorites include Oreos, Chips Ahoy, Vienna Fingers, Fudge Stripes, and similar cookies—roughly chopped.
- Blue gel food coloring: A quarter to a half teaspoon gives the trademark Cookie Monster blue without watering down the mixture.
Step-by-step instructions
- Whip the heavy cream: Using an electric hand mixer or stand mixer with the whisk attachment, beat the cold heavy cream until it forms stiff peaks.
- Combine the base: Gently beat in sweetened condensed milk, marshmallow fluff, vanilla, a pinch of salt, and blue gel food coloring until evenly mixed.
- Fold in cookies: Roughly chop your chosen cookies and fold them into the ice cream mixture so they’re evenly distributed.
- Freeze: Transfer the mixture to a container with a lid, cover tightly, and freeze for at least 8 hours or overnight until firm.
Frequently asked questions
Can I use other cookies?
Yes. This recipe works well with almost any cookie. Try Oreos, chocolate chip cookies, graham crackers, Vienna Fingers, Fudge Stripes, Circus Animal crackers, or a mix for varied texture and flavor.
Can I add other mix-ins?
Absolutely. Swirl in peanut butter, chocolate ganache, chopped candy bars, or extra marshmallow fluff. You can also fold in homemade cookie pieces, brownie bits, or edible cookie dough for a richer dessert.
Other serving ideas
Here are a few fun ways to enjoy this ice cream:
- Ice cream cookie sandwiches: Spread the ice cream in a shallow pan (9×13”) and freeze until firm, then cut rounds and sandwiched between cookies for playful single-serve treats.
- Brownie ice cream sandwiches: Layer the ice cream between two brownie slabs, freeze until firm, and slice into decadent sandwich bars.
How to store Cookie Monster ice cream
Store the ice cream in an airtight container or press plastic wrap directly onto the surface before sealing the lid to prevent ice crystals. Keep frozen for up to 2 weeks for the best texture; longer storage is possible but may affect creaminess.
More no-churn ice cream recipes
Thanks for reading! If you have questions, leave a comment below. If you make this Cookie Monster ice cream, I’d love to see it—tag me on Instagram at @baranbakery.
Have a blessed day and happy baking!
Love, B
Ice Cream
Cookie Monster Ice Cream Recipe
8 hours
Pin Recipe
email recipe
Ingredients
- 2 cups (22oz) heavy whipping cream, cold
- 14 oz can sweetened condensed milk
- 1 cup (3oz) marshmallow fluff
- 2 tsp vanilla bean paste, or vanilla extract
- pinch of salt
- 1/4-1/2 tsp of blue gel food coloring
- 10-12 cookies, roughly chopped (I used 5 Oreos and 6 Chips Ahoy)
Method
-
Use an electric mixer with the whisk attachment to beat the heavy whipping cream just until it forms stiff peaks.2 cups (22oz) heavy whipping cream cold
-
Add in the sweetened condensed milk, marshmallow fluff, vanilla, salt and food coloring into the whipped cream and beat just until they’re fully combined.14 oz can sweetened condensed milk, 1 cup (3oz) marshmallow fluff, 2 tsp vanilla bean paste or vanilla extract, pinch of salt, 1/4-1/2 tsp of blue gel food coloring
-
Fold in chopped cookies until they’re evenly dispersed.10-12 cookies roughly chopped (I used 5 Oreos and 6 Chips Ahoy)
-
Cover with a lid or spread the ice cream in a container with a lid and freeze for at least 8 hours.