This bright blue Homemade Cookie Monster Ice Cream is a rich, creamy, irresistible dessert made with my favorite ingredients, proving that a classic delicious treat can be made with only good-for-you ingredients. It's perfect for those hot summer days or whenever a cookie craving strikes. Whether it's birthday parties or movie nights, or you're craving a fun, sweet treat, this easy churn ice cream recipe will transport you to a playful shop full of indulgent, chunky goodness.
You are going to love this Sesame Street-inspired creamy ice cream recipe. It's not only heavenly delicious with every bite, but it's made with healthy, simple ingredients from Wilderness Poets. What's not to love about the most delicious classic treat without blue food coloring, sugars, or artificial flavors? I'm using the natural sweetness and richness of dates and vanilla bean powder, the creamy goodness of cashew milk, and vibrant hues of blue spirulina, just like in my Deep Sea Blue Candy Ice Cream. This Homemade Cookie Monster Ice Cream is a delightful twist on nostalgia, bringing all the fun of blue vanilla ice cream mixed with plenty of chopped cookies and cookie dough to satisfy the cookie monster within you!
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Ingredients To Make Churn Cookie Monster Ice Cream:
This homemade ice cream recipe comes together with only a few healthy ingredients, and I'll leave links below to some of my favorites so you can get them immediately shipped to your front door.
- Medjool Dates: Dates add a natural sweetness and creaminess to the ice cream mixture, creating that silky texture without needing refined sugars.
- Wilderness Poets Blue Spirulina: This gives the ice cream its iconic bright blue color without artificial flavors. Blue spirulina is also a natural source of nutrients like folic acid, making it a healthier option than other blue food colorings. And you can also use it to make my Vegan Superman Ice Cream or add some to my Blue Magic Smoothie.
- Vanilla Bean Powder: Adds depth and a natural flavor that pairs beautifully with the mix of cookie flavors. It adds a deep, rich vanilla flavor that is unparalleled in quality. And when you invest in a small jar, you can use it to make so many other delicious vegan baked goods, like my Vegan Chocolate Hazelnut Brownies or Bakery-Style Gluten-Free Vanilla Muffins, to name a few.
- Wilderness Poets Cashew-Milk SPiN: This cashew milk is rich and creamy. It creates a luxurious texture similar to heavy cream but entirely dairy-free. I use their Milk-Spin collection not only for sweet desserts but also to add dairy-free creamy goodness to savory recipes like my Vegan Butternut Squash Soup. Their products are a great option for vegans like me or anyone who wants to keep it dairy-free and plant-based!
- Vegan Gluten-Free Cookies and Cookie Dough Balls: Adding these brings texture and makes every bite exciting. You get the best part of cookies in every spoonful-from chunks of vegan Oreos to pieces of chewy chocolate chip cookies. This is the best part: You can get creative and swirl in your favorite cookies, even chocolate sandwich cookies. And don't forget the cookie dough pieces.
See the recipe card for quantities.
How To Make This Easy Churn Recipe:
In a few steps, this Cookie Monster Ice Cream can be served on your dessert table. But the best things are made with love, so sprinkle some of your magic touches! Here's what you need to do.
- Blend: In a high-speed blender, combine the Medjool dates, water, blue spirulina, vanilla bean powder, and cashew-milk SPiN until smooth and creamy!
- Churn the Ice Cream: Pour the creamy mixture into your ice cream maker and churn following the manufacturer's instructions. Typically, it takes about 25-40 minutes to reach that perfect creamy consistency.
- Fold in Cookie Dough and Cookies: Once churned, transfer the ice cream mixture to a mixing bowl. Gently fold in the pre-made cookie dough balls and the crumbled vegan, gluten-free cookies and cream cookies.
- Freeze: Pour the ice cream into an airtight container or loaf pan, smooth out the top, and cover with plastic wrap. Freeze for 2-4 hours or until firm.
- Serve: Scoop the blue vanilla ice cream into cones or bowls, and savor the delicious treat!
Top Tips:
As with any of my recipes, I want you to get it right on your first try, so here are a few of my top tips to make vegan cookie monster ice cream.
- Room Temperature Ingredients: To achieve the creamiest results, make sure your cashew milk and dates are at room temperature before blending.
- Churn Vanilla Ice Cream: Let the ice cream churn until it's thick enough and sticks to the paddle.
- Don't Have a High-Speed Blender: You can use a regular blender, but make sure to soak the dates for at least one hour to soften them before blending.
- Don't Skimp on the Cookies: This recipe is as much for the ice cream as for the cookie lovers. It's the ultimate cookie vanilla ice cream base combo, and you need plenty of chunks of Oreos, edible cookie dough, or any other homemade cookies you like to swirl in. Suggestion: Try my Gluten-Free Vegan Samoa Cookies for a change.
- Use an Ice Cream Scoop: For the best scoops, let the ice cream sit for 5-10 minutes before serving.
Substitutions:
I encourage you to use the ingredients as suggested in the recipe card, but here are a few things you can use instead if you want to make it your own.
- Butterfly Pea Flower Version: Use blue matcha butterfly pea flower powder instead of blue spirulina for a more subtle blue shade with floral undertones. It's another one of my favorite Wilderness Poets products that creates a natural blue food coloring made from flowers. Note: It will change the flavors, but still be good.
- Cookies: Use your favorite cookies, like Chips Ahoy, vegan Oreo cookies, or any other homemade gluten-free cookies, to make it your own. I personally love adding Simple Mills Almond Flour Crunchy Cookies.
Variations:
- Peanut Butter Cookie Monster: Swirl in peanut butter or add peanut butter cookies, like my Peanut Butter Pretzel Cookies or Peanut Butter Balls, for a nutty twist.
- Hot Fudge Swirl: Drizzle hot fudge (similar to my Fudgesicles) throughout the ice cream base before freezing for an extra indulgent surprise.
Equipment Needed:
- High-Speed Blender: For blending the dates and the ice cream base.
- Ice Cream Machine: Essential for churning the mixture into creamy ice cream. If you're an ice cream lover, invest in one. It's just the easiest thing to make amazing vegan ice cream like my Mangosteen Hibiscus Ice Cream or Hot Chocolate Ice Cream. There are so many on the blog, and this won't be my last, so you will have plenty of inspiration to make healthy ice creams so much better, cheaper, and more nutritious than you can get from any ice cream shop!
- Loaf Pan or Airtight Container: For freezing the finished ice cream. I highly recommend Ice Cream Containers. They seal well, stay cool, and prevent freezer burn or ice crystals from forming. If you plan to make vegan ice cream regularly, I would invest in them instead of using regular airtight containers.
- Mixing Bowl and Spoon: To mix in the cookie dough balls and crumbled cookie pieces.
- Knife and Spatula: To crumble the cookies and smooth the top of the ice cream.
Storage:
Store your Homemade Cookie Monster Ice Cream in an airtight container in the freezer for up to one month. For the best results, press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Or use my recommended Ice Cream Containers.
Recipe FAQ's:
Yes, you can! Pour the mixture into a loaf pan, freeze, and stir every 30 minutes until it reaches a creamy consistency. This will take about 4 hours.
If your ice cream is icy rather than creamy, it may be due to over-churning or the dates not being fully blended. Make sure everything is smooth before you churn. Also, ensure you store the ice cream as suggested above (see storage instructions)!
More Vegan Ice Cream Recipes For You:
Looking for other delicious vegan ice cream recipes like this cookie monster ice cream? Try these:
If you try this Homemade Cookie Monster recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Homemade Cookie Monster Ice Cream
Equipment
- 1 Loaf pan
Ingredients
- 1 cup medjool dates
- 1 teaspoon blue spirulina Wilderness Poets
- ½ teaspoon vanilla bean powder
- 2 cups filtered water
- 1 squeezie (8oz) Wilderness Poets Cashew-Milk SPiN nut milk concentrate
- ½ cup pre-made cookie dough balls homemade or premade
- 6-8 vegan gluten-free cookies and cream cookies
Instructions
Prepare the Date Base:
- In a high-speed blender, combine the medjool dates and filtered water. If not using a high-speed blender, I recommend soaking the dates for at least an hour.
Add Ingredients to Blender:
- Add the Wilderness Poets Blue Spirulina and Vanilla Bean Powder to the blender.
- Pour the Wilderness Poets Cashew-Milk SPiN into the blender and blend until the mixture is smooth and creamy.
Churn The Ice Cream:
- Pour the ice cream into the ice cream machine and churn according to your machine's instructions (usually between 25-40 minutes).
Fold in Cookie Dough and Cookies:
- Transfer the churned ice cream mixture to a bowl. Gently fold in the cookie dough balls and crumbled vegan gluten-free cookies and cream cookies until evenly distributed throughout the mixture.
Freeze:
- Pour the ice cream base into a freezer-safe container and smooth the top. Cover and freeze for at least 2-4 hours, or until firm.
Serve:
- Once the ice cream is fully frozen, scoop it out and enjoy the delicious, blue, cookie-filled treat!
Related Vegan Treats:
Make sure to check out some of the other delicious vegan dessert recipes on my website!
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