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Vegan Cookie Monster Ice Cream Recipe

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4.1 from 20 reviews

Delight in this vibrant Vegan Cookie Monster Ice Cream, featuring creamy coconut milk infused with blue spirulina for a striking color and studded with crunchy Oreo and chocolate chip cookies. Perfectly sweetened and dairy-free, this recipe offers a fun, homemade frozen treat that can be prepared with or without an ice cream maker.

  • Total Time: 24 hours 35 minutes
  • Yield: 12 servings

Ingredients

Ice Cream Base

  • 2 cans classic coconut milk (approximately 13.5 oz each)
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tbsp blue spirulina powder
  • 1/8 tsp salt

Mix-ins

  • 10 Oreo cookies, chopped
  • 10 crunchy chocolate chip cookies, chopped

Instructions

  1. Prepare the Ice Cream Maker: The day before making the ice cream, place the ice cream maker’s churning bowl in the freezer for 24 hours to ensure it is thoroughly chilled.
  2. Blend Base Ingredients: Combine the coconut milk, granulated sugar, vanilla extract, blue spirulina powder, and salt in a high-speed blender. Blend for 2-3 minutes until the mixture is smooth and creamy.
  3. Churn the Ice Cream: Pour the blended mixture into the chilled ice cream maker. Follow the manufacturer’s instructions to churn the ice cream. In the final 1-2 minutes of churning, gradually add the chopped Oreo and chocolate chip cookies to incorporate them evenly.
  4. Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container, cover it, and chill in the freezer for at least 4 hours until it firms up. Alternatively, you can serve the ice cream immediately as a soft serve.
  5. Serve: Remove the ice cream from the freezer and let it thaw for 5-10 minutes before scooping. Enjoy your creamy vegan treat!
  6. No Ice Cream Maker Method: Blend the base ingredients as described above. Pour the mixture into a freezer-safe container, then fold in the chopped Oreo and chocolate chip cookies evenly throughout. Cover and freeze overnight or until firm.
  7. No-Churn Serving: Before serving, take the ice cream out of the freezer and allow it to thaw for 5-10 minutes to soften. Scoop and enjoy!

Notes

  • Blue spirulina powder not only adds vibrant color but also provides antioxidants and nutrients.
  • If you don’t have an ice cream maker, the no-churn method works beautifully for a denser, scoopable texture.
  • Adjust sugar quantity to taste if preferred less sweet.
  • For a nut-free version, ensure cookies are free of nuts and cross-contamination.
  • Consumption is best within one week for optimal freshness.
  • Soft serve can be enjoyed immediately without freezing after churning.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes (including churning time)
  • Category: Dessert
  • Method: Blending
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-cookie-monster-ice-cream-recipe/