Cookie Monster Cheesecake Ice-Cream
This Cookie Monster Cheesecake Ice-Cream is a fun no-churn frozen dessert made with cream cheese, whipping cream, eggs, caster sugar and vanilla, coloured a vivid blue and studded with crushed Oreo and digestive biscuits. The Thermomix TM7 heats and blends the custard base in one step, so the mixture is silky and egg-safe before freezing. Ideal for children's parties.
About this recipe
Cookie Monster Cheesecake Ice-Cream Thermomix TM7 style is the ultimate playful dessert for anyone searching blue ice-cream recipes that taste as good as they look. This all-in-one kitchen machine takes the fuss out of custard-based frozen treats: the egg, caster sugar and vanilla bean paste base is heated and blended simultaneously, so you get a smooth, fully cooked custard without a single lump or scrambled egg. Tangy cream cheese gives it a New York cheesecake character, while blue food colouring gel delivers that unmistakable Cookie Monster hue. Generous chunks of Oreo and digestive biscuits are folded through for crunch, mimicking a certain blue monster's favourite snack. Serve scoops in waffle cones or a bowl topped with extra crushed biscuits at a children's birthday party, a film night or any festive occasion where a show-stopping homemade dessert is called for.
Preparation tips
- Use gel food colouring rather than liquid colour for the custard base, as liquid colour can dull the vivid Cookie Monster blue and slightly loosen the ice-cream texture when the mixture freezes solid.
- Stir the crushed Oreo and digestive biscuit pieces through the cooled custard just before freezing so they stay crunchy and evenly distributed rather than sinking to the bottom of the tray.
- For easier scooping, transfer the frozen ice-cream to the fridge for about ten minutes before serving, and dip your scoop in warm water between portions for neat, bakery-style balls.
Recipe variations
- For a natural, dye-free version, replace the blue food colouring gel with a few teaspoons of butterfly pea powder; you keep the striking blue hue while avoiding artificial colourings, and the flavour stays pleasantly neutral.
- A festive Christmas variation swaps the blue colouring for red and green gels and mixes crushed gingerbread biscuits through the custard instead of digestives, giving a spiced holiday ice-cream that pairs beautifully with whipped cream.
Why this recipe works
Achieve dessert perfection with this Cookie Monster Cheesecake Ice-Cream, crafted effortlessly in your Thermomix TM7. For those who demand flawless results, every bite offers the ideal balance of crunchy biscuit chunks and luxuriously smooth cheesecake base. The TM7’s precision temperature control eliminates the risk of grainy textures or icy crystals, ensuring a professional finish every single time. Simply blend, freeze, and enjoy a spotless blue treat that looks as stunning as it tastes. Elevate your culinary standards with this foolproof recipe.
Thermomix TM7 Benefits
- Heating the egg and cream cheese custard base at a controlled temperature, the TM7 pasteurises the mixture into a silky, lump-free cream with no risk of scrambling.
- Thanks to precise weighing, you add exactly the right amount of caster sugar and blue gel colouring directly into the bowl, avoiding an over-sweet or over-coloured ice-cream.
- The Thermomix grinds the digestive biscuits into a fine crumb in seconds, ready to fold through the frozen cheesecake base for crunch in every scoop.
- Whipping the chilled whipping cream with the butterfly whisk gives airy, soft peaks that keep this no-churn ice-cream creamy and scoopable straight from the freezer.
- Mixing the vanilla bean paste evenly through the cream cheese at high speed guarantees uniform speckles and flavour in every serving of this blue dessert.
Ingredients
- medium eggs
- caster sugar
- vanilla bean paste
- cream cheese
- blue food colouring gel
- whipping cream
- Oreo biscuits
- digestive biscuits