Monster Cookie Ice Cream Recipes

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 COOKIE ICE CREAM

Steps:

• Pour oatmeal cookies into a large zip top bag. Seal and hit with the end of a rolling pen until the cookies are broken and somewhat smashed but some bit chunks remain. Repeat this process with the Nutter Butter cookies. Reverse 1 cup of each cookie chunks. Pour the remaining cookie pieces into a blender and blend until the cookies become more of a cookie powder. Set aside. In a large bowl add the milk, sugar, cookie powder (from both cookies) and vanilla, whisk until sugar is dissolved. Gently whisk in the cream. Turn the machine on; pour the mixture into the freezer bowl. Let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, let the machine go a little longer. Transfer the ice cream to an airtight container, stir in the reserved cookie chunks, M&M's and chocolate chips; place in freezer or serve immediately.

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 COOKIES III

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well.
• Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended.
• Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.

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.

COOKIE MONSTER ICE CREAM

Steps:

• In a large bowl or stand mixer, whip the heavy cream until soft peaks begin to form.
• Once soft peaks begin to form in the cream, gently fold in the sweetened condensed milk and the food coloring until the mixture is homogenous. You want the food coloring to be fully incorporated into the cream.
• Gently fold in the Oreos and both kinds of chocolate chips until they are evenly distributed throughout the mixture.
• Pour the ice cream mix into a 9x5 inch baking dish and cover it with plastic wrap. Allow the ice cream to set in the freezer for about 5 hours, or until the top of the ice cream is firm to the touch.
• Serve and enjoy!

COOKIE MONSTER ICE CREAM

Steps:

• Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt.
• Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
• Add blue food coloring until you have reached your desired color blue.
• Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
• In the last two minutes of the churn, add the chopped chocolate chip cookies and sandwich cookies. Reserve two tablespoons of each type of cookie for later.
• Spoon the ice cream into a shallow container or a loaf pan.
• Sprinkle the top of the ice cream with the reserved chopped cookies. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.

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.