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Looking for a treat that’s just as fun to make as it is to eat? This Cookie Monster Vegan & Gluten-Free Ice Cream is a total crowd-pleaser—bursting with creamy blue color, chocolate chips, and chunks of cookie dough in every bite! It’s a playful, no-fuss dessert that’s perfect for summer afternoons, birthday parties, or a little anytime indulgence.
Made with sweetened condensed oat milk for extra richness and naturally colored with blue spirulina, this ice cream is completely dairy-free, gluten-free, and free from artificial dyes. Plus, the addition of cookie dough takes it to a whole new level of yum.
Whether you’re making it with the kids or just feeling a little nostalgic, this recipe brings the joy of childhood and the satisfaction of a wholesome homemade treat—all in one scoop.
Why You’ll Love this Recipe
✔ Fun for Kids & Grown-Ups – With its bright blue color and cookie dough chunks, this ice cream is a hit with little ones and brings a wave of nostalgia for adults, too!
✔ Dairy-Free & Gluten-Free – Made with sweetened condensed oat milk and naturally gluten-free ingredients, it’s allergy-friendly and totally plant-based.
✔ No Artificial Dyes – Blue spirulina gives it that classic Cookie Monster color without any fake stuff—just vibrant, natural fun.
✔ Creamy & Dreamy – Thanks to coconut milk and oat milk, the texture is rich, smooth, and scoop-worthy straight from the freezer.
✔ Easy to Customize – Use store-bought cookie dough, make your own, or mix in chocolate chips, cookies, or even sprinkles. It’s your ice cream, your way!
✔ Perfect for Summer – Cool, sweet, and freezer-friendly, it’s a refreshing dessert that’s ready when you are.
Jump to:
Ingredients
Sweetened Condensed Oat Milk – Adds rich, creamy sweetness without dairy; it’s the key to that luscious texture.
Full-Fat Coconut Cream – Gives the ice cream a thick, scoopable consistency and that classic creamy base.
Vanilla Extract – Adds a warm, sweet flavor that enhances the cookie dough and chocolate.
Blue Spirulina Powder – Naturally colors the ice cream that signature Cookie Monster blue—no artificial dyes needed!
Vegan & Gluten-Free Cookie Dough – For those irresistible cookie chunks in every bite. You can use store-bought or homemade.
Dairy-Free Chocolate Chips or Chunks – Adds texture and chocolatey goodness for that perfect mix-in moment.
Chocolate sandwich cookies– Vegan gluten free Oreo style cookies add bold chocolate flavor, creamy texture contrast, and those irresistible cookie bits throughout every bite. Plus, they give your bright blue ice cream that classic “cookie explosion” look that makes it both kid-friendly and nostalgic.
*Exact measurements are in recipe card below
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Ice Cream Tub Containers, ice cream container
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Chill your ingredients and mix-ins ahead of time for the creamiest texture.
Using cold coconut cream, sweetened condensed oat milk, and chilled cookie dough or chocolate chips helps the ice cream freeze faster and prevents ice crystals—giving you that rich, scoopable creaminess every time.
Instructions
Step 1: Chill your ingredients
Start by tossing your coconut milk, sweetened condensed oat milk, plant milk, vanilla, and blue spirulina into a blender. Blend it all up until it’s super smooth, creamy, and that perfect Cookie Monster blue.
Step 2: Churn It or Freeze It
If you’re using an ice cream maker:
Go ahead and pour your blended mixture right in. Churn according to your machine’s instructions—it usually takes about 20–25 minutes—until it looks like soft serve.
No ice cream maker? No problem:
Pour the mixture into a loaf pan or any freezer-safe container. Pop it in the freezer uncovered for about an hour. Then take it out, give it a good stir, and repeat every 30–45 minutes for the next couple of hours to keep it nice and creamy.
Step 3: Add the Cookie Monster Magic
Once your ice cream is almost frozen (or near the end of churning), gently fold in the chopped vegan cookie dough and chocolate chips. Try to get those goodies evenly spread out—you want some in every bite!
Step 4: Final Freeze
If you like your ice cream firm and scoopable, transfer it to a container, smooth out the top, and freeze it for another 2–4 hours. When you’re ready to serve, let it sit on the counter for 5–10 minutes so it softens up just enough to scoop. If you wish add some additional chopped cookie dough and Oreo style cookies on the top.
Craving soft serve? You’re good to go right after churning!
Step 7: Scoop, smile, and enjoy!
Serve in cones, bowls, or straight out of the container—no judgment! Top with extra cookie dough bits, sprinkles, or a drizzle of chocolate sauce for extra fun.
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FAQ
A: It’s inspired by the classic blue Cookie Monster look and packed with vegan chocolate chip cookies and sandwich cookie chunks!
We use natural blue spirulina for a vibrant hue without any artificial dyes.
We use certified vegan and gluten-free cookies like Sweet Loren chocolate chip cookies and gluten-free sandwich cookies, but you can use your favorites!
Storage
- Freeze Immediately: After churning or mixing, transfer your Cookie Monster ice cream to an airtight, freezer-safe container. Smooth the top and press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming.
- Storage Time: Your homemade ice cream is best enjoyed within 2 weeks for the creamiest texture and freshest taste.
- Scooping Tip: Let the container sit at room temperature for 5–10 minutes before scooping. Homemade ice cream freezes harder than store-bought versions, but it softens quickly.
đź“– Recipe
🍪 Cookie Monster Vegan & Gluten-Free Ice Cream
This creamy Vegan and Gluten-Free Cookie Monster Ice Cream is a fun, no-compromise dessert made right in your ice cream maker! Made with rich coconut milk, sweetened condensed oat milk, chunks of vegan chocolate chip cookie dough, and crushed gluten-free Oreo-style cookies, this naturally dairy-free treat is perfect for kids and adults alike. A bold blue color and cookie-packed texture make it a playful, crowd-pleasing favorite for any occasion!
- Total Time: 30-35 minutes
- Yield: 6–8 servings 1x
Ingredients
- 2 (13.5 oz.) cans Coconut Cream
- 1 11.25 oz can sweetened condensed oat or coconut milk
- 2 tsp vanilla extract
- 2 Tablespoons blue spirulina
- 1 (12 oz.) package of vegan and gluten free chocolate chip cookie dough-chopped
- â…“ cup vegan chocolate chips
- ½ cup crunched gluten free, vegan chocolate sandwich cookie (Oreos)
Instructions
In a blender, combine the chilled coconut milk, sweetened condensed oat milk, plant milk, vanilla extract, and blue spirulina. Blend until the mixture is completely smooth, creamy, and vibrantly blue. Taste and adjust—add more spirulina for a deeper color or extra vanilla for sweetness.
Step 2: Churn or No-Churn OptionWith an ice cream maker:
Pour the blended base directly into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a thick, soft-serve consistency.
No-churn method:
Pour the mixture into a loaf pan or freezer-safe container. Freeze uncovered for 1 hour, then stir well. Continue freezing, stirring every 30–45 minutes, for 2–3 more hours to break up ice crystals and maintain creaminess.
Once the ice cream is nearly frozen (or during the final few minutes of churning), gently fold in the chopped vegan cookie dough, chopped chocolate sandwich cookies, and chocolate chips. Mix gently to evenly distribute.
Step 4: Final FreezeTransfer the ice cream to a freezer-safe container and smooth the top. For a firm, scoopable consistency, freeze for an additional 2–4 hours. Let it sit at room temperature for 5–10 minutes before serving to soften slightly.
Prefer soft-serve? Skip the final freeze and enjoy it right away!
Step 5: Scoop and EnjoyScoop into bowls, cones, or straight from the container. Top with extra cookie dough chunks, sprinkles, or chocolate drizzle for maximum fun.
- Prep Time: 10 minutes
- Churn time: 20-25 minutes
- Category: desserts, ice cream
- Diet: Vegan
Lucy says
This recipe is so much fun! So creamy and delicious! My kids love this so much!