{Giveaway} no-churn cookie monster ice-cream

I usually stay well away from food coloring.

But when I saw this recipe, I couldn’t stop thinking about it.

I mean, Cookie Monster Ice-Cream?? How CUTE is that?

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So I knew I had to make it. 

And I am so glad I did too. My kids went berserk. COOKIE! COOOOOOOOOOOOKIE! That was the chant I got throughout the entire ice-cream making process. So cute. :)

Blue Vanilla ice-cream + crushed Oreo cookies + crushed Chocolate Chip Cookies. This is such a brilliant idea!! Why hadn’t I think of that before?! So, so clever!

Naturally, if you are anti-food coloring, then make another ice-cream, maybe this 3-Ingredient No Churn Chocolate Ice-cream?

If, however, you are okay with the once-in-a-blue-moon (geddit? geddit? <— feeling corny this morning) blue ice-cream, then read on!

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Since this is a no-churn ice-cream, it means that you do not need an ice-cream maker to make this. You do, however, need an electric mixer. You can beat the cream manually using a balloon whisk, but be prepared to spend quite a bit of time whisking!

Here are the instructions on how to make this super cute ice-cream.

On high speed, whisk the heavy cream until stiff peaks form. This may seem to take forever, but the cream can change from soft to stiff peaks very quickly so please, do not walk away.

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While that is happening, mix together condensed milk and vanilla extract. Add blue food coloring (I used Ameri-color Royal Blue) and continue to mix until you get a blue that is a little darker than the blue tone of Cookie Monster’s fur.

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Place 15 Oreo cookies as well as 10 chocolate chip cookies in a ziplock bag. Press out the air and seal. Bash with a rolling pin to crush the cookies.

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Pour the cookies into the bowl containing the condensed milk. Mix until combined.

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Gently fold the whipped cream into this mixture until no white streaks remain.

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Transfer the mixture into an ice-cream tub. I used my Tovolo Glide-A-Scoop Ice-Cream tub which I absolutely love! The tub has a long profile so you can scoop easily and I also love the fact that it has a curved base – no need to try to dig ice cream out of the corners! Best of all, tub also has a non-slip base which really helps when you are trying to scoop the ice cream – the tub does not go sliding all over the place!

Smooth the top of the ice-cream and scatter the remaining crushed cookies on top.

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Freeze for at least 4 hours, preferably over-night before serving.

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Since this is a home-made ice cream, you will need to let it sit on the kitchen counter for 5-10 minutes before dishing it.

Again, because this ice-cream contains food color, it is not something I would advise you to make on a regular basis, but for a party or as a once-in-a-while treat, it is great! The kids adore it! 

Alternatively, you can omit the food color and make a No-Churn Double Cookies-n-Cream Ice-Cream. 

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Enjoy!

Specially for the readers of The Domestic Goddess Wannabe, Tovolo Singapore is giving away a set consisting of one Glide A Scoop Ice Cream Tub and one Tilt Up Ice Cream Scoop! To take part, complete the Rafflecopter below. (*Terms and Conditions apply)

a Rafflecopter giveaway

No-Churn Cookie Monster Ice-Cream
Serves 8
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Ingredients
  1. 2 cups (480ml) heavy cream
  2. 8oz (240ml) condensed milk
  3. 1 tablespoon (30ml) vanilla extract
  4. 1/2 teaspoon (2.5ml) blue food coloring (may need more) - I used Ameri-Color Royal Blue
  5. 20 Oreos
  6. 15 chocolate chip cookies
Instructions
  1. On high speed, whisk the cream until stiff peaks form. This may seem to take forever, but the cream can change from soft to stiff peaks very quickly so please, do not walk away.
  2. While that is happening, mix together condensed milk and vanilla extract. Add blue food coloring and continue to mix until you get a blue that is a little darker than the blue tone of Cookie Monster’s fur.
  3. Place 15 Oreo cookies as well as 10 chocolate chip cookies in a ziplock bag. Press out the air and seal. Bash with a rolling pin to crush the cookies.
  4. Pour the cookies into the bowl containing the condensed milk. Mix until combined.
  5. Gently fold the whipped cream into this mixture until no white streaks remain.
  6. Transfer the mixture into an ice-cream tub.
  7. Smooth the top pf the ice-cream and scatter the remaining crushed cookies on top.
  8. Freeze for at least 4 hours, preferably over-night before serving.
Notes
  1. Since this is a home made ice cream, you will need to let it sit on the kitchen counter for 5-10 minutes before serving it.
  2. You can omit the food color and make a No-Churn Double Cookies-n-Cream Ice-Cream.
  3. If you prefer the ice-cream to be less sweet, by all means reduce the amount of condensed milk. The original recipe called for 430ml of condensed milk. I reduced it to 240ml, which I am happy with. If you still think that is too sweet, then by all means reduce it again. I am not sure by how much one can actually reduce the condensed milk, so there is only one way to find out - try! Also, please do not ask me if this ice-cream (or any bakes) is going to be too sweet for you. It puzzles me when people ask me that - do you know how sweet I like my food? How would I be able to tell how sweet you like yours? You have to try making something at least once, eat it, then judge for yourself if the amount of sugar needs to be reduced!
Adapted from frugalcouponliving
Adapted from frugalcouponliving
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
*1 set consisting of one Glide A Scoop Ice Cream Tub and one Tilt Up Ice Cream Scoop will be sent to 1 winner. An email will be sent to the winner to notify him/her of the win. Should a reply not be received within 48 hours, another winner will be selected. This contest is opened to only residents of Singapore.

DISCLAIMER: While this post was brought to you by Tovolo Singapore, The Domestic Goddess Wannabe uses Tovolo products on a regular basis and feels that they are the best kitchen tools ever!




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