Prepare the Ice Cream Base

1. 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:

1. 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:

1. 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

1. 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

1. 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

1. 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.