Cookie Monster Ice Cream

Close up of three scoops of Cookie Monster ice cream in a bowl with a spoon.
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This homemade Cookie Monster ice cream is a creamy no churn ice cream recipe, filled with chunks of soft edible cookie dough and two types of cookies! Set in a bright blue ice cream base for a fun and easy frozen dessert.



For the cookie dough (makes ½ jar)

  • 2/3 cup all-purpose flour
  • 3 tbsp unsalted butter
  • 4 1/2 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • a pinch of salt
  • 3 tbsp chocolate chips

For the ice cream

  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 4 tsp blue matcha powder (butterfly pea powder)
  • 1/2 tsp salt
  • 18 oz sweetened condensed milk
  • 6 chocolate chip cookies + 2 for topping
  • 8 Oreo cookies + 4 for topping
  • 1/2 jar of the pre-made cookie dough


Heat treat the flour

  • Measure out the flour and place it in a microwave safe bowl. Microwave the flour in 15 second intervals on maximum power until it reaches an internal temperature of 165°F. Mix the flour throughout between each interval. This should take approximately 1 minute in total. Set the flour aside.

Making the cookie dough

  • Using an electric hand mixer, cream butter and brown sugar in a medium bowl. Mix on medium speed for 3 minutes until pale and fluffy.
  • Add vanilla extract and milk, and combine together either with a mixer or a spoon. Now, add a pinch of salt and flour and mix with a spoon or a spatula just until combined.
  • Using a spatula or a spoon, fold in the chocolate chips. Transfer to a jar and set aside.

Making the ice cream

  • Chill a large bowl of an electric stand mixer. Line a 14 x 5 inch baking tray with parchment paper and set aside.
  • In the chilled bowl, whip the heavy cream until thickened and peaks easily form.
  • Add vanilla extract, blue matcha powder and salt and whip for a few seconds until the color is evenly distributed.
  • Using a spatula or a spoon, fold in the sweetened condensed milk.
  • Break the chocolate chip cookies and Oreo cookies into smaller pieces. Fold into the ice cream.
  • Transfer ⅓ of the ice cream into the baking tray. Spread half of the cookie dough on top, cover with ⅓ of the ice cream and spread the remaining cookie dough, leaving just a few pieces to decorate the top. Now, cover with the remaining ice cream and decorate with crushed cookies and a few remaining pieces of the cookie dough.
  • Freeze for at least 8 hours or, ideally, overnight. Allow the ice cream to rest on the kitchen counter for approx. 10 minutes before serving. Enjoy!

Keywords: homemade ice cream, frozen desserts, no churn ice cream