Creamy Cookie Monster Blue Cookie Crunch Ice Cream made with coconut cream, condensed oat milk, spirulina, cookie dough, and crushed chocolate cookies.
I don’t know what it is about Cookie Monster Blue Cookie Crunch Ice Cream, but every time I make it, I get this wave of nostalgia — the kind that sneaks up on you out of nowhere. Like the other day, I was blending the bright-blue base, and suddenly I was remembering this summer trip my family took when I was maybe nine… or ten? (I honestly don’t remember the exact age — everything before smartphones feels blurry anyway.) We stopped at this tiny beachside ice cream shop that always smelled like a mix of waffle cones and sunscreen, which probably sounds gross written out, but I swear it was comforting.
Back then, the Cookie Monster flavor felt like the cool choice. It was loud and silly and kind of messy, and I loved that it didn’t match anything else around it. And maybe that’s what pulled me toward creating my own vegan, gluten-free version years later — a way to bring that weird, happy chaos into adulthood. But you know, in a way that doesn’t involve sticky hands or your mom wiping melted blue streaks off your chin.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I folded in the cookie dough and crushed Oreos for this Cookie Monster Blue Cookie Crunch Ice Cream, I had this ridiculous thought that I wish I could go back and tell my younger self: “One day you get to make this whenever you want.” Isn’t it funny how our adult joys sometimes loop right back to childhood ones? Or maybe that’s just me being sentimental over dessert — wouldn’t be the first time.
Maybe you’ve got a memory like that too, tucked somewhere between your favorite snacks and old summer pictures.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cookie Monster Blue Cookie Crunch Ice Cream Recipe?
There’s just something about Cookie Monster Blue Cookie Crunch Ice Cream that feels… fun. Like the world is already serious enough, you know? Bills, news, the constant chaos of trying to remember passwords — so making something that’s just unapologetically blue and stuffed with cookie chunks feels almost rebellious. Or at least amusing.
And honestly, I love that it doesn’t pretend to be refined or elegant. It’s not trying to impress anyone. It’s dessert wearing mismatched socks. Do you ever love a recipe more because it’s a little chaotic? I do. Especially when the Coconut Cream base turns out smoother than I expected, and the spirulina accidentally makes the color deeper than I meant, but then I look at it and think… yeah, that feels right today.
Plus, the mix-ins are basically a treasure hunt. One scoop is chocolate chips. The next is a giant cookie dough surprise. The one after that? Who knows. Life is unpredictable — Cookie Monster Blue Cookie Crunch Ice Cream just embraces it with enthusiasm.
Ingredient Notes:
Before you start, let me walk you through the ingredients the way I would if you were standing in my kitchen, maybe leaning against the counter while we sneak pieces of cookie dough.
- Coconut Cream
This gives the creamy, rich vibe. If you’ve ever chilled a can and scooped that thick layer off the top, you know the satisfaction I mean. - Sweetened Condensed Oat or Coconut Milk
It’s like the dessert version of a warm hug. Thick, sweet, and ridiculously helpful for no-churn ice cream. - Vanilla Extract
Just a little grounding flavor. Everything chaotic needs something calm. - Blue Spirulina
The natural “blue.” Don’t be scared — it’s not seaweed-flavored. More like a fun magic trick. - Vegan Gluten-Free Chocolate Chip Cookie Dough
This is the “monster” part of the Cookie Monster Blue Cookie Crunch Ice Cream. It adds chewiness and chaos. - Vegan Chocolate Chips
Because there’s always room for more chocolate. Always. - Crushed Gluten-Free Chocolate Sandwich Cookies
That perfect little crunch that makes every bite a surprise.
How To Make Cookie Monster Blue Cookie Crunch Ice Cream?
Step 1: Blend the Base
Throw the coconut cream, condensed oat milk, vanilla, and spirulina into the blender. Blend until it’s smooth and ridiculously blue — like “Oops, did I dye my counter?” blue. Taste it. Adjust if you want. No need to overthink it.
Step 2: Choose Your Path — Churn or No-Churn
Using an ice cream maker:
Just pour it in and let it churn. Mine is dramatically loud, like it’s protesting every revolution, but it works. After 20-ish minutes, you should have a soft-serve situation.
No-churn method:
Freeze for an hour, stir, freeze again, stir again — like checking on a friend who keeps insisting they’re fine. You’re just helping it get creamy.
Step 3: Fold in the Cookie Chaos
Once it’s almost frozen, fold in the cookie dough, the chocolate chips, and the crushed cookies. Try not to eat the mix-ins as you’re adding them, but listen… I’ve never succeeded at that.
Step 4: Freeze Until Scoopable
Want To Save This Recipe?
You can eat it now if you like soft-serve (which I do sometimes, especially late at night when patience isn’t my strongest virtue), or freeze it a bit longer if you want legit scoops.
Step 5: Serve + Enjoy
Scoop it into bowls or cones, or just hover over the container with a spoon the way all chaotic desserts deserve to be eaten.
Storage Options:
Store your Cookie Monster Blue Cookie Crunch Ice Cream in an airtight container for up to 3 weeks. It does get firm, but letting it thaw a few minutes softens it right up. Unless you’re someone who likes chipping away at frozen things… no judgment.
Variations and Substitutions:
Feel like experimenting? Honestly, that’s half the fun.
- Try butterfly pea powder instead of spirulina for a softer blue.
- Add caramel swirls if you’re feeling indulgent.
- Swap cookie dough for brownie chunks — wild choice but strangely amazing.
- Use different cookies depending on your mood (peanut butter, lemon, whatever brings you joy).
- Add sprinkles if you want it to look like a birthday party crashed into a freezer.
Ever add sprinkles to something and immediately feel happier? Same.
What to Serve with Cookie Monster Blue Cookie Crunch Ice Cream?
Here are a few easy pairings:
- Warm brownies — the hot cold combo just works.
- Fresh strawberries for a bright contrast.
- Gluten-free cookies for dipping (dangerous but delightful).
- Cones, always cones, if you’re chasing that childhood feeling.
Frequently Asked Questions:
Will spirulina make it taste weird?
Nope. If you tasted it blind, you’d never guess it’s blue.
Do I need an ice cream maker?
Not at all. It just makes the process lazier (which I respect).
Can I use regular cookies instead of gluten-free?
Yep — use whatever cookies bring you joy.
If you try this Cookie Monster Blue Cookie Crunch Ice Cream, please let me know — seriously. Did your ice cream turn Cookie Monster blue or “Smurf that had a rough day” blue? Did you sneak extra cookie dough into your bowl (I’m betting yes)?
Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cookie Monster Blue Cookie Crunch Ice Cream
Ingredients
Ice Cream Base
- 2 cans 13.5 oz each coconut cream
- 1 can 11.25 oz sweetened condensed oat or coconut milk
- 2 teaspoons vanilla extract
- 2 tablespoons blue spirulina powder
Mix-Ins
- 1 package 12 oz vegan and gluten-free chocolate chip cookie dough chopped
- ⅓ cup vegan chocolate chips
- ½ cup crushed gluten-free, vegan chocolate sandwich cookies Oreo-style
Instructions
Prepare the Ice Cream Base
- In a blender, combine the coconut cream, sweetened condensed oat milk, vanilla extract, and blue spirulina. Blend until the mixture becomes smooth, uniform, and vividly colored. Taste and adjust the amount of spirulina to achieve the desired depth of color.
Churn or Use a No-Churn Method
Ice Cream Maker Method:
- Transfer the blended mixture into the bowl of an ice cream maker. Churn according to the manufacturer’s instructions, typically 20–25 minutes, or until the mixture reaches a thick, soft-serve consistency.
No-Churn Method:
- Pour the blended mixture into a loaf pan or freezer-safe container. Freeze uncovered for 1 hour, then stir thoroughly to break up forming ice crystals. Continue freezing, stirring every 30–45 minutes, for an additional 2–3 hours, until the mixture becomes thick and creamy.
Incorporate the Mix-Ins
- When the ice cream is nearly frozen—or during the final few minutes of churning—gently fold in the chopped cookie dough, crushed chocolate sandwich cookies, and chocolate chips. Mix only until evenly distributed.
Final Freezing Stage
- Transfer the ice cream to a freezer-safe storage container and smooth the surface. Freeze for an additional 2–4 hours to achieve a firm, scoopable texture. Before serving, allow the ice cream to rest at room temperature for 5–10 minutes to soften slightly.
Serve
- Scoop the Cookie Monster Blue Cookie Crunch Ice Cream into bowls or cones. Garnish with additional cookie dough pieces, crushed cookies, or chocolate drizzle, if desired.
Notes
- Use only labeled gluten-free cookie dough from a certified manufacturer.
- Verify that all additional mix-ins, including chocolate chips and sandwich cookies, are gluten-free and processed in a gluten-free facility.
- Avoid cross-contamination by preparing on clean, dedicated gluten-free surfaces and using sanitized utensils and containers.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
