Homemade Cookie Monster Ice Cream Recipes

HOMEMADE COOKIE MONSTER ICE CREAM

Steps:

• Whip heavy cream, vanilla, and food coloring together until stiff peaks form. If you're like me and don't have a mixer all you need is a VERY cold bowl/whisk and some upper arm strength!
• Stir in sweetened condensed milk until well blended. Add additional food coloring to reach your desired shade of blue.
• Fold in chopped cookies sprinkling extra on top if desired.
• Freeze for ~6 hours.

COOKIE MONSTER ICE CREAM RECIPE

Steps:

• Using a stand mixer or hand mixer, beat the whipping cream, vanilla and food coloring until stiff peaks form.
• Add the sweetened condensed milk and stir gently until well-combined.
• Carefully fold in the chopped cookies, saving enough to garnish the top.
• Pour the ice cream mixture into a bread pan or other similar freezer-safe container. Top with the remaining chopped cookies.
• Place in the freezer for at least 6 hours or overnight.

MONSTER ICE CREAM SANDWICH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 14-inch pizza pans.
• In large bowl, beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well with each addition. In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients slowly into the butter mixture, beating until well blended. Stir in chocolate chips and butterscotch chips.
• Divide the dough in half and spread each into a prepared pizza pan. Bake in the preheated oven for 20 to 25 minutes. Cool cookies in the pizza pans on a cooling rack.
• When the cookies are completely cooled, spread a layer of hot fudge on the top of one, and a layer of butterscotch topping on the other. Freeze the cookies for 4 hours or overnight to set.
• Remove the cookies from the freezer, and place tightly spaced scoops of softened vanilla ice cream on the hot fudge topped cookie. Carefully place the other cookie on top of the ice cream, butterscotch side down. Gently press down on the top cookie to even out the ice cream and seal the sandwich. Drizzle the remaining hot fudge and butterscotch sauces decoratively on top of the cookie sandwich. Place in the freezer to set for one hour before serving.

MONSTER COOKIE ICE CREAM

Steps:

• Bring the milk, 1/2 cup brown sugar and salt to a boil in medium saucepan over medium heat. Lower the heat and add the oats and cinnamon. Simmer for a few minutes, while stirring, until the oatmeal has thickened slightly and has a creamy consistency but not completely soft. In large bowl, beat egg yolks and 1/4 cup brown sugar together. Add just a little bit of the milk mixture and whisk. Very slowly add the rest of the milk mixture a bit at a time, whisking constantly and quickly so that there no bits of cooked egg in your ice cream. Add heavy cream and vanilla and mix well. Cover with lid or plastic wrap and refrigerate for several hours, or overnight, to cool. When ready, make according to ice cream maker directions. In the last 5 minutes of mixing add remaining ingredients. Cover and freeze until desired consistency is reached.

MONSTER COOKIE ICE CREAM SANDWICHES

Steps:

• In medium bowl, stir together ice cream, chocolate candies, chocolate chips and peanut butter. Freeze until firm, about 1 hour.
• Meanwhile, heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, combine cookie mix, butter, water and egg; stir just until combined. Stir in raisins.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets. Transfer cookies to cooling racks; cool completely, about 30 minutes.
• Onto bottom side of half of the cooled cookies, place scant scoop of ice cream mixture. Top with another cookie, bottom side down. Place sandwich cookies on cookie sheet. Freeze until firm, about 1 hour, before serving.