Have you heard of Cookie Monster ice cream? I didn’t know this was a thing until last week when my friend Lindsey texted me like, “OMG it’s national ice cream cone day!” Turns out it wasn’t really National Ice Cream Cone Day. BUT July is National Ice Cream Month, apparently, so ice cream was still necessary.
We went over to Edgewood Creamery, which is conveniently located about 4 minutes from my apartment. I typically like ice cream flavors like cookies-n-cream, birthday cake, red velvet, and anything with Reese’s in it, but then we came across this big tub of blue ice cream labeled, “C is for Cookie.” I wanted to try it, but realized it would probably turn my entire face blue. I went with the Twix flavor, but Lindsey ended up getting it so I still got to try some. (It turned her face blue.)
I’d been wanting to try a no-churn ice cream recipe for awhile since it’s literally two ingredients. I have an ice cream maker that I got for free at one of my previous jobs, but I’ve never used it. It’s just always seemed like such a pain? I had almost everything I needed for the no-churn version, so clearly I needed to try it.
All you have to do is mix up some sweetened condensed milk, blue food coloring, homemade whipped cream, and some eggless cookie dough. You could probably go with store-bought refrigerated cookie dough if you really wanted to and are cool with that, but the recipe below makes a small batch and it’s pretty easy. I’ve also heard that Cool Whip (instead of whipped cream) works, but I’ve never tried it that way.
- ½ cup butter, softened
- ½ cup light brown sugar sugar
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp salt
- 1 cup all purpose flour
- ½ cup mini chocolate chips (with more for garnish)
- 1 can sweetened condensed milk
- blue food coloring
- 2 cups heavy whipping cream
- Cream butter on medium-speed with an electric mixer. Add both sugars and vanilla extract. Mix until fluffy. Add the salt and flour, mix until completely incorporated. Fold in chocolate chips. Roll the cookie dough into small balls. Cover and store in the refrigerator.
- Combine the sweetened condensed milk and two teaspoons of blue gel food coloring. Stir until the food coloring is completely incorporated.
- In the bowl of a stand mixer with the whisk attachment (or in a medium sized bowl with a hand-held electric mixer), whipped heavy cream on medium-high speed until stiff peaks form. Fold the whipped cream into the sweetened condensed milk. Fold in ¾ of the cookie dough pieces.
- Pour the blue mixture into a 9x5 loaf pan. Top with remaining cookie dough and sprinkle with mini chocolate chips. Freeze for at least 6 hours, or overnight.