Ingredients
Equipment
Method
Whip the cream
- Whip the heavy cream in a stand mixer to stiff peaks, stopping when the surface holds clear ridges and doesn’t slump. Chill the bowl if the cream softens at all.
Mix the blue base
- Whisk sweetened condensed milk with vanilla extract, almond extract, blue food coloring, and salt until vibrantly blue and smooth. Add more blue coloring as needed to reach a bold electric blue.
Combine and add cookies
- Fold the condensed milk mixture into the whipped heavy cream gently until just combined, keeping as much air as possible. Stop folding as soon as no streaks remain.
- Fold in the crushed Oreo cookies and crumbled chocolate chip cookies so cookie chunks are evenly distributed. Mix just enough to spread them through the base.
Freeze
- Transfer the mixture to a 9x5 loaf pan and spread into an even layer with a flat top. Freeze at 0°F until firm, at least 6 hours or overnight.
Notes
For the cleanest scoops, press a sheet of parchment lightly over the loaf pan before freezing to reduce icy edges, and run the pan under warm water for 10–15 seconds before unmolding. Store covered in the freezer for up to 2 weeks; freezing is yes. To make it nut-free, replace almond extract with an equal amount of vanilla extract.