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Cookie Monster Ice Cream with Cookie Dough and Oreo Chips Recipe

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3.9 from 15 reviews

This Cookie Monster Ice Cream is a delightful homemade treat that combines creamy vanilla ice cream with chunks of favorite cookies like Oreos, Chips Ahoy, and irresistible edible cookie dough. Flavored with vanilla and a touch of blue food coloring for that iconic ‘Cookie Monster’ look, this ice cream is perfect for cookie lovers craving a sweet, crunchy, and creamy dessert experience.

Ingredients

Ice Cream Base

  • 2 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon blue food coloring (optional)
  • 1 cup chopped Oreo Cookies
  • 1 cup chopped Chips Ahoy Cookies
  • 1 cup edible cookie dough (see below)

Edible Cookie Dough

  • 3 tablespoons unsalted butter (softened)
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons milk
  • 9 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 6 tablespoons mini chocolate chips

Instructions

  1. Prepare the Edible Cookie Dough: Microwave the flour in 15-second increments until it reaches an internal temperature of 160°F (71°C) to eliminate any risk of bacteria. Set aside to cool.
  2. Cream the Butter and Sugars: In a small bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and smooth.
  3. Add Vanilla and Milk: Stir in the vanilla extract and milk until fully incorporated.
  4. Combine Dry Ingredients: Add the cooled flour and salt to the butter mixture and mix until just combined. Add more flour if the dough is too wet.
  5. Fold in Chocolate Chips: Gently fold in the mini chocolate chips evenly throughout the dough.
  6. Chill the Cookie Dough: Place the dough between two pieces of parchment paper and roll it out to approximately 1/2 inch thickness. Refrigerate or freeze to chill before cutting or chopping for the ice cream mix-ins.
  7. Mix Ice Cream Base: In a large bowl, combine the heavy cream, whole milk, granulated sugar, pure vanilla extract, and blue food coloring (if using). Stir well for a couple of minutes to help the sugar dissolve.
  8. Churn Ice Cream: Pour the mixture into a 2-quart ice cream maker and churn according to the machine’s instructions, typically for 25 to 30 minutes.
  9. Add Cookie Mix-ins: During the last 3 to 5 minutes of churning, add the chopped Oreos, chopped Chips Ahoy cookies, and chilled edible cookie dough pieces to incorporate them evenly throughout the ice cream.
  10. Freeze to Set: Transfer the ice cream into a 2-quart container or a 9×5 inch loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight to firm up before serving.

Notes

  • Using blue food coloring is optional but adds the classic Cookie Monster color.
  • Be sure to heat-treat the flour in the cookie dough to make it safe to eat raw.
  • Customize the cookie mix-ins based on your favorite store-bought or homemade cookies.
  • The ice cream maker size mentioned (2-quart) is ideal for the quantities; adjust the recipe according to your machine’s capacity.
  • Store leftover ice cream in an airtight container to prevent freezer burn.

Find it online: https://lauracooks.com/cookie-monster-ice-cream-with-cookie-dough-and-oreo-chips-recipe/