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

Prepare the Custard Base
Heat milk + 1 cup cream in a saucepan until bubbles form. Whisk egg yolks + sugar until pale and creamy.
Temper the Eggs
Slowly add 1/2 cup hot cream to yolks while whisking. Gradually whisk in remaining hot cream.
Cook the Custard
Return mixture to pan, stir constantly over low heat until it coats the back of a spoon (~170°F).
Add Flavor & Color
Remove from heat, stir in vanilla, salt, remaining cream, and natural blue coloring gradually.
Chill the Base
Strain custard, cover with plastic wrap directly on surface, and refrigerate 4+ hours or overnight.
Churn the Ice Cream
Pour chilled custard into ice cream maker; churn 20–25 minutes until soft and creamy.
Add Cookies
During last 5 minutes of churning, add chopped cookies, mini chocolate chips, and crumbs.
Freeze & Store
Transfer ice cream to an airtight container, cover surface with parchment, freeze at least 4 hours before serving.

Notes

Tips & Variations

Lighter Version: Substitute half cream with evaporated skim milk, reduce sugar to 1/2 cup

Flavor Twist: Use coconut sugar for a caramel note or organic cookies for less-processed ingredients

Serving Ideas: Scooped in glass bowls, topped with cookie crumbs, whipped cream, or used in ice cream sandwiches

Common Mistakes & Fixes

Grainy texture: Don’t scramble eggs; cook on low and whisk constantly

Ice crystals: Chill custard completely before churning; press plastic wrap on surface

Uneven color: Add color gradually and strain

Hard ice cream: Let soften 5–10 min at room temp or add a splash of alcohol

Storage

Store in airtight container in freezer up to 1 month

Place parchment on surface to prevent ice crystals

Let sit 10–15 min at room temp before serving

Prep Time: PT20M

Nutrition

Serving Size: 8 servings
Calories: 280-320