Cookie Monster Ice Cream
User Reviews
5
Cookie Monster Ice Cream
Description
This ice cream recipe involves preparing a chocolate chip cookie dough separately by creaming butter and brown sugar, mixing in flour, salt, vanilla, and semi-sweet mini chocolate chips, then chilling small dough bites. The ice cream base is a custard: milk heated to 170°F is slowly mixed into a sugar and egg mixture containing vanilla bean seeds and extract, preventing the eggs from scrambling. Heavy cream and blue food coloring are added before chilling the base.
Once the custard is chilled, it is churned (method not included in input) and mixed with roughly chopped Double Stuf Oreos and small chocolate chip cookie dough bites, giving texture variety with crunchy cookies and soft dough pieces. The vanilla components and blue color give the ice cream a distinctive 'Cookie Monster' theme.
The ice cream balances creamy texture with mix-ins that add chewiness and crunch, suited for serving as a fun dessert. Attention to temperature and gradual mixing prevents curdling in the base, critical for custard-style ice cream.
Ingredients
for the chocolate chip cookie dough:
- ¼ cup butter softened, unsalted
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract pure
- ⅓ cup chocolate chips mini, semi-sweet
for the ice cream base:
- 1 cup milk whole
- ¾ cup sugar
- 2 egg large
- vanilla bean seeds scraped from 1
- 2 teaspoons vanilla extract pure
- 2 cups heavy cream
- Blue Food coloring Americolor gel #103 Sky Blue
- 1 cup Double Stuf Oreo cookies roughly chopped
- Chocolate Chip Cookie dough bites
Instructions
- For the chocolate chip cookie dough: Using a stand mixer or hand mixer, cream together butter and sugar.
- Add flour and salt, and mix to combine.
- Mix in vanilla, and then the chocolate chips.
- Pinch off small pieces of dough, aiming for ¼" to ½" pieces. Place dough bites on a parchment paper-lined pan and chill until ice cream base is ready.
- For the ice cream base: In a small saucepan, warm milk to 170° F, stirring occasionally. Do not let milk boil.
- While the milk is warming, whisk sugar, eggs, vanilla bean seeds, and vanilla in a medium bowl.
- Very slowly and gradually drizzle the warmed milk into the egg mixture, whisking continuously to prevent the egg from cooking from the heat.
- Whisk in heavy cream, and then food coloring to your preference. I add a few drops of color, but prefer to keep the blue on the lighter side.
- Chill for an hour in the fridge, or until cool to the touch. You can also chill it overnight if desired, and then make the ice cream the following day.
- Pour chilled cream mixture into prepared ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, add the chopped Oreos and cookie dough bites. Fold in by hand if necessary.
- Transfer ice cream to a freezer-safe container and place in freezer until thoroughly frozen.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 468kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 102mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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