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A Cookie Monster Ice Cream Sandwich is a delightful creation, combining two soft chocolate chip cookies with a generous scoop of vibrant blue Cookie Monster Ice Cream sandwiched in between. The result is a heavenly union of chewy, creamy, and crunchy textures, making it a whimsical treat for all ages.
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No Churn Cookie Monster Ice Cream. Add the heavy cream, sweetened condensed milk, vanilla extract, and blue food coloring in a large bowl. 2 cup heavy cream, 14 oz sweetened condensed milk, 1½ teaspoon vanilla extract, 8 drops blue food color. Mix with the whisk of your stand, or beater of your hand mixer until stiff peaks form.
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Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture.
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With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth. Next, spoon half of the ice cream into a freezer-safe container. Top with half of the cookies, slightly crushed up. Repeat layers and top with remaining cookies. Freeze for 5-6 hours or overnight.
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Blue monster ice cream is a type of ice cream that is typically flavored with a combination of vanilla and blue raspberry. This gives it a sweet and slightly tangy taste, and the bright blue color makes it stand out from other ice cream flavors.
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Whip the cream. Add 2 cups cold heavy cream, 1 tsp vanilla extract, and blue food coloring to the bowl of a stand mixer fitted with the whisk attachment. Beat for 2-3 minutes or until stiff peaks form. Add sweetened condensed milk. Add in one 14 oz can of sweetened condensed milk to the whipped cream.
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Microwave the flour in 15 second increments until it reaches an internal temperature of 160 degrees, to eliminate any risk of e.coli or salmonella. Set aside. In a small bowl, cream together the butter and sugars until mixed well. Add in the vanilla and milk and stir to combine.
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Instructions. With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth. Add blue gel food color and stir to get the shade of blue you desire. Next, spoon half of the ice cream into a freezer safe container.
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Make blue whipped cream. In a large mixing bowl, beat the heavy cream with the blue gel food coloring until stiff peaks form. Add the sweetened condensed milk and vanilla extract. Gently add them to the whipped cream, then mix on low speed or gently mix with a silicone spatula until well combined.
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STEP FOUR: Transfer the milk and cream mixture into a standard-sized loaf pan. Gently insert Mini Oreos and Mini Chips Ahoy throughout. STEP FIVE: Cover tightly with plastic wrap or a lid then and freeze for 5 hours or overnight. STEP SIX: Serve with extra Mini Oreos and Mini Chips Ahoy.
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Gently fold the whipped cream into the sweetened condensed milk base, then fold in the chopped cookies and cookie dough chunks. Pour into a large sealable freezer safe container. Top with additional chopped cookies and dough chunks, if desired. Cover and place in the freezer until firm, at least 8 hours. Start Timer.
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Fold the blue mixture into the whipped cream, adding a little at a time. Step 4: Stir gently so the whipped cream doesn't get deflated. Step 5: Chop the Oreos and Chips Ahoys into chunks. Add most of the chopped cookies to the creamy ice cream. Keep the other small pieces of cookies to decorate the top.
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Whipping Cream: The ingredient to make the ice-cream creamy; this is an essential ingredient.; Milk: While any milk works for the recipe, whole milk yields the creamiest ice-cream.However, lower fat milk can be used too. Butterfly Pea Flowers: We use these flowers to get the natural blue color.The flowers can be replaced with blue pea flower powder too.
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Add a large scoop of whipped cream into the blue mixture, and gently fold it in. Once combined, repeat the same step with the remaining cream. Be very careful to not deflate the whipped cream. Next, toss in the chopped cookie pieces, reserving ½ cup or so. Fold the cookie pieces into the ice cream base.
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Let mixture sit at 180-185℉ for a few minutes to pasteurize the egg yolks. Remove from heat. Stir in vanilla extract. Pour mixture into an airtight container. Cover with plastic wrap, allowing wrap to directly sit on top of ice cream base mixture. Cover with lid and let mature in the fridge overnight.*.
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Instructions. Whisk together the cream, milk, sugar, salt, and vanilla. Add blue food coloring and adjust the color, as desired. Whisk again to combine. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, chop each cookie into 4 pieces.
