Can I make this without an ice cream maker?

Yes! Pour the custard into a shallow dish and freeze, stirring vigorously every 30 minutes for the first 3 hours to break up ice crystals. Add cookies during the final stir.

What's the best natural blue coloring to use?

Butterfly pea flower extract creates the most vibrant blue without affecting flavor. Spirulina works too but may add a slight earthy taste.

How do I prevent cookies from getting soggy?

Freeze your cookie pieces for 30 minutes before adding them to the churning ice cream. This helps them maintain their crunch.

Can I use store-bought ice cream base?

Absolutely! Buy high-quality vanilla ice cream, let it soften slightly, fold in blue coloring and cookie pieces, then refreeze for 2 hours.

Why is my ice cream too hard to scoop?

Homemade ice cream freezes harder than commercial versions due to less air incorporation. Let it soften for 10-15 minutes before serving, or add 2 tablespoons of corn syrup to the base for a softer texture.

How long do I need to chill the custard?

At least 4 hours, but overnight is ideal. The colder the base, the better your ice cream will churn and the smoother the final texture will be.

Best Cookie Monster Ice Cream Recipe: 7 Blue Scoops!

Description

Vibrantly blue, creamy ice cream loaded with cookie chunks and chocolate chips. Made from a custard base with natural blue coloring, this whimsical treat is perfect for kids, parties, or anyone who loves playful desserts.

Ingredients

Scale

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
Natural blue food coloring (spirulina-based or butterfly pea flower extract)

Cookie Mix-ins:

2 cups chocolate chip cookies, roughly chopped
1/2 cup mini chocolate chips
1/4 cup cookie crumbs (for extra texture)

Substitution Options:

Dairy-free: Replace heavy cream with canned coconut milk and use oat milk instead of whole milk
Egg-free: Use 2 tablespoons cornstarch mixed with 1/4 cup milk instead of egg yolks
Gluten-free: Substitute gluten-free chocolate chip cookies
Vegan: Combine coconut milk, cashew cream, and aquafaba for the base

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Instructions

Make the Custard Base
Heat milk and 1 cup cream in a saucepan over medium heat until small bubbles form. Whisk egg yolks and sugar until pale and creamy, about 3 minutes.
Temper the Eggs
Slowly whisk ½ cup of the hot cream into the egg mixture. Gradually whisk in the remaining hot cream until smooth.
Cook the Custard
Return mixture to the saucepan and cook on low, stirring constantly, until it coats the back of a spoon and reaches 170°F (about 8–10 minutes).
Add Flavor and Color
Remove from heat and stir in vanilla, salt, remaining cold cream, and blue coloring until desired color is reached.
Chill
Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed onto the surface and refrigerate for at least 4 hours or overnight.
Churn
Churn the chilled custard in an ice cream maker according to manufacturer instructions (about 20–25 minutes) until thick and creamy.
Add Cookies
In the last 5 minutes of churning, add chopped cookies, mini chocolate chips, and cookie crumbs, letting them mix evenly.

Prep Time: 20m
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 280 calories