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Step 3: Use a mixer to whip the heavy cream until stiff peaks form. Fold the blue mixture into the whipped cream, adding a little at a time. Step 4: Stir gently so the whipped cream doesn't get deflated. Step 5: Chop the Oreos and Chips Ahoys into chunks. Add most of the chopped cookies to the creamy ice cream.
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61 SHARES This Cookie Monster Ice Cream recipe is a creamy, no churn vanilla ice cream loaded with chunks of Oreos and chocolate chip cookies in each spoonful. It's a vanilla ice cream base filled with everyone's favorite cookies for a smooth yet crunchy texture that's truly a cookie lover's dream!
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What is Cookie Monster Ice Cream Flavor? Because of its bright blue color, the first question often asked about Cookie Monster ice cream is What does it taste like? Well, the ice cream base itself is a simple and delicious vanilla flavor. That's it!
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With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth. Next, spoon half of the ice cream into a freezer-safe container. Top with half of the cookies, slightly crushed up. Repeat layers and top with remaining cookies. Freeze for 5-6 hours or overnight.
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Get the Recipe What's crunchy and creamy and blue all over? I'll tell you: Cookie Monster ice cream! Be prepared to nom nom nom. This is a simple no churn ice cream with the delightful contrast of creamy, chewy and crunchy in every bite.
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1) Beat heavy whipping cream with a mixer until thick. 3. Pour in sweetened condensed milk and vanilla and fold in until smooth. 3. Next, spoon half of the ice cream into a freezer safe container. Top with half of the cookies, slightly crushed up. Repeat layers and top with remaining cookies. 4.
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The answer is YES. You can make ice cream without a machine. Find the full directions here! Cookie Monster Ice Cream Recipe Whisk together the cream, milk, sugar, salt, and vanilla. Add blue food coloring and adjust the color, as desired. Whisk again to combine.
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Let mixture sit at 180-185℉ for a few minutes to pasteurize the egg yolks. Remove from heat. Stir in vanilla extract. Pour mixture into an airtight container. Cover with plastic wrap, allowing wrap to directly sit on top of ice cream base mixture. Cover with lid and let mature in the fridge overnight.*.
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Take a freezer-safe container or loaf pan and spoon half of the ice cream mixture into the container. Take the cookies and crush them a little bit so they are in smaller chunks. Sprinkle half the cookies over the layer of ice cream. Pour the remaining ice cream over the layer of cookies and sprinkle the remaining cookies on the very top.
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Whip the cream. Add 2 cups cold heavy cream, 1 tsp vanilla extract, and blue food coloring to the bowl of a stand mixer fitted with the whisk attachment. Beat for 2-3 minutes or until stiff peaks form. Add sweetened condensed milk. Add in one 14 oz can of sweetened condensed milk to the whipped cream.
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Add in the sweetened condensed milk, marshmallow fluff, vanilla, salt and food coloring into the whipped cream and beat just until they're fully combined. Fold in chopped cookies until they're evenly dispersed. Cover with a lid or spread the ice cream in a container with a lid and freeze for at least 8 hours.
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Homemade Cookie Monster Ice Cream. 1. In a large bowl or stand mixer - whip the heavy cream until stiff peaks begin to form using a whisk attachment. 2. Once soft peaks begin to form in the cream - gently fold in the sweetened condensed milk and the food coloring until your desired blue shade is achieved.
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Our Cookie Monster ice cream is loaded with chunks of Oreos and chocolate chip cookies and is made in 10 quick minutes! No-churn recipe -no ice cream machine required! Jump to Recipe This easy and fun-to-make homemade Cookie Monster ice cream is loaded with chunks of Oreos and chocolate chip cookies and is the quintessential summer treat.
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Stir the milk sugar mixture by hand gently until it is all combined together. Chop the cookies into small pieces. Go ahead and chop the Oreo cookies and chocolate chip cookies. Then, fold them into the mixture. Save a few of the cookies to garnish the top of the ice cream. Put the ice cream mixture into a bread pan.
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Microwave the flour in 15 second increments until it reaches an internal temperature of 160 degrees, to eliminate any risk of e.coli or salmonella. Set aside. In a small bowl, cream together the butter and sugars until mixed well. Add in the vanilla and milk and stir to combine.
