Baskin-Robbins Cookie Monster Ice Cream Recipe

Baskin-Robbins' Cookie Monster is blue sweet cream ice cream with pieces of chocolate sandwich cookie and chocolate chip cookie and swirls of cookie dough flavour. This copy colours a sweet cream base blue, churns it, adds two kinds of chopped cookies and layers in a brown sugar and butter swirl made without raw flour. It needs an ice cream maker and makes about six cups.

What the Cookie Monster flavour is

Baskin-Robbins describes it as a blue flavour of sweet cream ice cream with chocolate sandwich cookie pieces, chocolate chip cookie pieces and cookie dough batter flavoured swirls. It began as a Flavor of the Month, which Tasting Table reported for June 2023, and the company announced its return as a permanent flavour in January 2024.

The pint sold in grocery stores takes its colour from spirulina extract, and its cookie dough flavoured ribbon lists sugar, butter, brown sugar and wheat flour. The recipe below is a reconstruction, and MakeFoodLovely is not connected with Baskin-Robbins or with Sesame Street.

Recipe

Cookie Monster Ice Cream

A reconstruction of Baskin-Robbins' Cookie Monster — blue sweet cream ice cream with chocolate sandwich cookie and chocolate chip cookie pieces and a cookie dough flavoured swirl made without flour. About 6 cups, ten servings.

5.0 (1)Print

Prep

20 min

Cook

5 min

Total

6 hr 50 min

Serves

10

Cuisine

American

Ingredients

• For the cookie dough swirl:
• 3 tablespoons unsalted butter
• 1/3 cup packed light brown sugar
• 3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• For the ice cream:
• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 teaspoon blue gel food colouring
• 8 chocolate sandwich cookies, chopped
• 3 ounces small crisp chocolate chip cookies, chopped (about 1 cup)

Instructions

1. For the swirl, melt the butter with the brown sugar and 3 tablespoons of cream in a small saucepan over medium heat. Stir until the sugar has dissolved and simmer for 1 minute. Stir in the vanilla and 1/8 teaspoon of salt and let it cool to room temperature.
2. Whisk 2 cups of cream, the milk, the granulated sugar and 1/8 teaspoon of salt until the sugar has dissolved. Whisk in the food colouring. Cover and refrigerate for at least 2 hours.
3. Churn the mixture in an ice cream maker until it looks like soft serve, 20 to 25 minutes. Add the chopped cookies for the last minute.
4. Spread a third of the ice cream in a freezer container and drizzle a third of the swirl over it. Repeat twice, then draw a knife through the layers once.
5. Cover and freeze for at least 4 hours.

Nutrition

Calories:

380

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

A cookie dough swirl without raw flour

The FDA's advice on flour is plain: flour is a raw food, raw cookie dough does not belong in ready-to-eat ice cream, and flour should not be heat-treated at home. The swirl here has no flour in it. It is the part of cookie dough that carries the flavour, which is butter, brown sugar, vanilla and salt, cooked for a minute with cream so that it stays soft in the freezer.

Blue, and no vanilla

Sweet cream means cream, milk and sugar with no vanilla, and the base in the card has none.

• Gel colouring is concentrated; a quarter teaspoon colours the whole batch a clear blue. Liquid colouring needs about 1/2 teaspoon.
• Blue spirulina powder, the colour named on the pint, works too. Whisk it into the milk a little at a time, up to about 1/2 teaspoon, until the base is sky blue.
• The colour pales as air is churned in, so the base should look a shade darker than the ice cream is meant to be.

Two kinds of cookie, chopped small

Chop the cookies into pieces of about half an inch. Larger pieces freeze hard, and crumbs turn the blue grey. Crisp cookies are the right kind: the pieces soften in the ice cream within a day. Homemade ones work if they are baked until crisp, as with the chocolate chip cookies on this site.

Without an ice cream maker

Leave out the milk and the granulated sugar. Stir the colouring and 1/8 teaspoon of salt into one 14-ounce can of sweetened condensed milk, whip the 2 cups of cream to soft peaks and fold it in, then the cookies. Layer it with the swirl and freeze for 6 hours.

Other Baskin-Robbins flavours on this site are Cherries Jubilee and Love Potion #31. For cookies and soft serve in a cup, see the OREO McFlurry.