There’s something absolutely magical about watching a child’s face light up at the sight of bright blue ice cream studded with cookie chunks. That moment of pure joy reminds me why I fell in love with creating recipes that bridge the gap between French precision and American fun. Cookie Monster ice cream has become one of my most requested recipes—not just from the kids in my neighborhood, but from adults who remember the thrill of ordering this electric blue treat at ice cream shops during childhood summers.
I’ll be honest: when I first encountered Cookie Monster ice cream during my early years in Chicago, I thought Americans had lost their minds. Blue food? In France, we barely even acknowledge food coloring exists! But after Jake’s niece begged me to make “that blue cookie ice cream from Sesame Street” for her birthday party, I dove into perfecting a recipe that honors both the playful American spirit and the creamy, sophisticated texture I learned at culinary school in Lyon. The result? A no-churn cookie monster ice cream that requires no fancy equipment, comes together in 15 minutes of active prep, and tastes better than any scoop shop version I’ve tried.
This isn’t just vanilla ice cream with blue dye thrown in. The technique behind this recipe—whipping cold heavy cream to create a scaffolding of fat that suspends moisture evenly throughout the mixture—is actually rooted in classical French ice cream methodology. But instead of temperamental custards and constant churning, we’re using sweetened condensed milk and a specific folding technique that creates impossibly creamy texture without any machinery. Whether you’re planning a Sesame Street birthday party, satisfying a late-night cookie craving, or just want to see your family’s faces when you bring out homemade blue ice cream, this recipe delivers every single time.
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The Cultural History of Cookie Monster Ice Cream and American Ice Cream Creativity
While cookie monster ice cream might seem like a purely modern invention tied to Sesame Street merchandising, it’s actually part of a much larger story about American ice cream innovation. According to the Smithsonian’s documentation of American ice cream culture, the United States has always been a nation of ice cream experimenters, constantly pushing boundaries with flavors and mix-ins that would make traditional European gelato makers shake their heads.
The cookies and cream flavor profile itself dates back to the 1970s, when American ice cream makers began incorporating crushed Oreo cookies into vanilla bases. This paved the way for even more creative cookie-based flavors. Cookie Monster ice cream emerged in the 1990s as ice cream shops began creating character-themed flavors, capitalizing on children’s love of Sesame Street while delivering on the very real appeal of multiple cookie varieties mixed into one scoop.
What makes cookie monster ice cream special isn’t just the vibrant blue color—it’s the textural contrast between smooth, creamy vanilla ice cream and the crunch of chocolate chip cookies and Oreos. This combination hits multiple pleasure points simultaneously, which is why both children and adults find it irresistible. The blue color, while purely cosmetic and flavorless, transforms an ordinary frozen dessert into something that feels special and celebratory.
When I make this at home now, I think about how food can be both technically excellent and joyfully whimsical. That’s the beauty of American home baking culture—it doesn’t take itself too seriously. Sometimes you just want bright blue ice cream loaded with cookies, and that’s perfectly wonderful.
Why This Cookie Monster Ice Cream Recipe Works (The Science Behind the Scoop)
After testing dozens of variations, I can tell you exactly why this recipe creates professional-quality ice cream without any special equipment. The secret lies in understanding how fat, air, and water interact when frozen.
Traditional churned ice cream incorporates air while simultaneously preventing large ice crystals from forming. That’s why ice cream machines churn constantly during freezing—the movement breaks up ice crystals as they form, creating smooth texture. But there’s another way to achieve similar results, and it’s actually quite elegant.
When you whip heavy cream to stiff peaks, you’re creating a foam structure where fat molecules surround tiny air bubbles. This scaffolding is remarkably stable. When you fold in sweetened condensed milk (which contains less water than regular milk due to evaporation during processing), you’re adding sweetness and creaminess without adding excess moisture that would freeze into crunchy ice crystals.
The result? Ice cream that freezes smooth and scoopable without any churning. According to Harvard’s Nutrition Source research on dairy products, heavy cream’s high fat content (36-40%) is key to this technique—the fat prevents water molecules from bonding together into large crystals.
I learned this principle during my pastry training in Lyon, though we applied it to mousses and Bavarian creams rather than ice cream. The French would probably be scandalized to see me using it for bright blue American desserts, but the technique is sound! The cookie chunks don’t interfere with the creamy texture because we add them after the base is already whipped and folded—they’re suspended in the mixture rather than disrupting the fat structure.
One thing I’ve discovered through testing: the cookies must be chopped to roughly half-inch pieces. Too large, and you won’t get cookies in every bite. Too small, and they dissolve into the ice cream base. This size creates perfect distribution and maintains the satisfying crunch that makes cookie monster ice cream so distinctive.
Essential Ingredients for Perfect Cookie Monster Ice Cream
Let me walk you through each ingredient and why it matters. After making this recipe probably fifty times while perfecting it, I’ve learned that substitutions rarely work as well as the original formulation.
Heavy Whipping Cream (2 cups, very cold) This is your foundation. You absolutely need heavy whipping cream with at least 36% fat content. Light cream, half-and-half, or whipping cream with lower fat percentages won’t whip to stiff peaks properly, and your ice cream will end up icy rather than creamy. I keep mine in the back of the refrigerator where it’s coldest—the colder your cream, the better it whips. In summer, I even chill my mixing bowl in the freezer for 15 minutes before starting.
Sweetened Condensed Milk (14 oz can) This is not the same as evaporated milk! Sweetened condensed milk is thick, syrupy, and very sweet. It provides all the sugar your ice cream needs while adding richness without excess water content. The reduced water is crucial for preventing ice crystals. I’ve tried making versions with regular milk and sugar—they simply don’t compare. Keep your condensed milk at room temperature; it folds into the whipped cream more easily this way.
Pure Vanilla Extract (2 teaspoons) Please don’t skimp on vanilla quality here. The ice cream base is essentially vanilla-flavored, so inferior vanilla will be noticeable. I use pure vanilla extract, not imitation. The warm, complex flavor of real vanilla beautifully complements the chocolate cookies. Since moving to America, I’ve made peace with American vanilla extract—grand-mère would be proud.
Blue Gel Food Coloring (8-12 drops) This is what transforms ordinary vanilla ice cream into Cookie Monster magic. I strongly recommend gel food coloring rather than liquid—it provides more vibrant color without adding extra liquid that could affect texture. Start with 8 drops and add more until you reach your desired shade. The color will deepen slightly as the ice cream freezes. Remember, the gel itself is completely flavorless.
Oreo Cookies (8 cookies, roughly chopped) The chocolate sandwich cookies provide that classic cookies-and-cream element. I remove any Oreos from their package about 30 minutes before making the ice cream so they’re not cold (which can make them harder to chop). Chop them into roughly half-inch pieces—you want visible chunks, not fine crumbs. The contrast between the white cream and dark chocolate cookie against the blue ice cream creates beautiful visual appeal.
Chocolate Chip Cookies (6 cookies, roughly chopped) I use a combination of homemade or store-bought chocolate chip cookies like Chips Ahoy. The key is that they must be crunchy, not soft and chewy. Crispy cookies maintain their texture better when frozen into ice cream. Soft cookies can become gummy. Again, chop them to half-inch pieces for optimal distribution and texture.
Mini Chocolate Chips (1/2 cup, optional) These aren’t strictly necessary, but they add lovely little bursts of chocolate throughout. I scatter them on top before freezing, where they become a delightful discovery when scooping. If you’re already using chocolate chip cookies, you might skip these—it depends on how much chocolate you want in each bite!
Salt (1/4 teaspoon) A tiny amount of salt balances sweetness and enhances all the other flavors. This is a French technique I use in almost all desserts. Without salt, the ice cream tastes flat and one-dimensional. With it, every flavor becomes more vibrant.
Step-by-Step Preparation: Making No-Churn Cookie Monster Ice Cream
Now we get to the fun part. Before you start, make absolutely certain your heavy cream is very cold. If there’s any doubt, put your mixing bowl and whisk attachment (if using a stand mixer) in the freezer for 15 minutes. Cold equipment helps the cream whip faster and better.
Step 1: Prepare Your Cookies (5 minutes)
Place your Oreos and chocolate chip cookies on a cutting board. Using a sharp knife, chop them into roughly half-inch pieces. I like slightly irregular chunks—they look more appealing than perfectly uniform pieces. You’re aiming for bite-sized chunks that will distribute evenly throughout the ice cream. Place the chopped cookies in a bowl and set aside. This step can actually be done a day ahead if you want to save time.
Step 2: Whip the Cream (3-4 minutes)
Pour your cold heavy cream into the bowl of your stand mixer or a large mixing bowl if using a hand mixer. Add the vanilla extract and blue gel food coloring right at the beginning—this saves a step later and ensures even distribution of color and flavor.
Beat on medium-high speed until stiff peaks form. This will take 3-4 minutes with a stand mixer, possibly 5-6 minutes with a hand mixer. You’ll know you’ve reached stiff peaks when you can lift the whisk out of the cream and the peaks stand straight up without drooping. According to King Arthur Baking’s expert guidance on whipping cream, the transformation happens relatively quickly once the cream begins to thicken, so watch carefully to avoid over-whipping.
I learned this technique working on pâte à choux at culinary school—you want the structure to be firm enough to hold its shape, but not so overworked that the fat begins to separate into butter. If you notice your whipped cream looking grainy or separated, you’ve gone too far and need to start over with fresh cream.
Step 3: Fold in the Condensed Milk (2 minutes)
This is where French technique really shines. Pour the entire can of sweetened condensed milk over your whipped cream. Using a rubber spatula, gently fold the condensed milk into the whipped cream using a motion that cuts down through the center, sweeps across the bottom, and folds over the top.
The key word here is “gentle.” You’ve worked hard to incorporate air into that cream—now you want to preserve it while combining the ingredients. Aggressive stirring will deflate your whipped cream and result in dense, icy ice cream. Keep folding until you no longer see streaks of condensed milk, but no longer. This should take about 25-30 folds total.
The mixture should look pale blue, fluffy, and voluminous—almost like blue clouds. If it looks thin or deflated, you’ve over-folded or your cream wasn’t whipped to stiff peaks initially.
Step 4: Fold in the Cookies (2 minutes)
Now add most of your chopped cookies (reserve about 1/4 cup for topping). Using the same gentle folding technique, incorporate the cookie pieces throughout the ice cream base. You want them evenly distributed so every scoop contains both types of cookies.
This is a technique I actually borrowed from French fruit folding methods used in Bavarian creams and mousses. The goal is integration without deflation. Twenty to thirty folds should do it. Some cookies will naturally sink toward the bottom—that’s perfectly fine.
Step 5: Transfer and Freeze (Minimum 6 hours, overnight is best)
Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides (this makes removal easier later). You can also use an 8×8-inch square pan or any freezer-safe container with at least 6-cup capacity.
Pour the ice cream mixture into your prepared pan. Use your spatula to spread it evenly and smooth the top. Scatter the reserved cookie pieces and mini chocolate chips (if using) across the surface. Press them gently so they don’t fall off when you scoop.
Cover the entire pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream (this prevents ice crystals from forming on top). Then cover the whole thing with aluminum foil for extra protection.
Place in the freezer on a flat surface where it won’t be disturbed. Freeze for at least 6 hours, though I strongly recommend overnight freezing (8-12 hours) for the best texture. The ice cream needs this time to freeze completely through to the center—if you try to scoop too early, the middle will still be soft while the edges are rock-hard.
Chef’s Secret Tips for Ice Cream Shop-Quality Results
Over dozens of batches, I’ve developed some tricks that elevate this from good to extraordinary. These are the details that separate amateur ice cream from professional results.
Use a Cold Metal Spoon for Scooping Before serving, dip your ice cream scoop in very hot water, dry it completely, then scoop immediately. The brief heat allows the scoop to glide through the frozen ice cream. I learned this working brunches in Chicago—sounds simple, but it makes scooping effortless and creates those beautiful round scoops you see in shops.
Layer Your Cookies for Even Distribution When I make this for parties, I actually spread half the ice cream base in the pan, scatter half the cookies on top, then add the remaining ice cream and top with remaining cookies. This creates cookie pieces throughout every layer, not just at the top and bottom. It’s a technique similar to what we use in the cheesecake techniques we detail in our collection, just applied to frozen desserts.
Adjust Color Intensity Gradually Food coloring intensifies as ice cream freezes. Start with less than you think you need—you can always add more during the whipping stage. I usually begin with 6 drops, assess the color, then add 2-3 more if needed. Going too dark makes the ice cream look unappetizing despite tasting delicious.
Chop Cookies Just Before Using Cookies begin losing their crispness the moment they’re cut, especially if your kitchen is humid. I chop mine right before folding them in. Pre-chopped cookies can absorb moisture from the air, leading to softer texture in the finished ice cream.
Avoid Over-Whipping the Cream The single most common mistake I see is over-whipped cream that looks curdled or grainy. Once your cream reaches stiff peaks, stop immediately. The few seconds between perfect and overworked are remarkably brief. Over-whipped cream will make your ice cream taste slightly buttery and will create a denser texture rather than the light, creamy result you’re after.
Variations and Customizations
Cookie monster ice cream is wonderfully adaptable. Here are my favorite variations that still honor the spirit of the original while offering something new.
Birthday Cake Cookie Monster Ice Cream Add 1/2 cup of colorful sprinkles along with the cookies, and fold in 3 tablespoons of rainbow jimmies just before freezing. Use vanilla-flavored chocolate chip cookies (like Birthday Cake Chips Ahoy if you can find them). The result tastes like birthday cake and Cookie Monster had a delicious baby.
Peanut Butter Cookie Monster This variation is particularly popular with adults. Add 1/3 cup of creamy peanut butter to your condensed milk before folding it into the whipped cream. Substitute Nutter Butter cookies for half of the Oreos. The peanut butter flavor pairs beautifully with the chocolate elements and creates a richer, more sophisticated taste.
Mint Chocolate Cookie Monster Replace the vanilla extract with 1 1/2 teaspoons peppermint extract and use green gel food coloring instead of blue. Keep the same cookies. This transforms it into an adult-friendly mint chocolate chip variation that still honors the cookie-loaded concept.
Double Chocolate Cookie Monster For serious chocolate lovers, add 1/4 cup of cocoa powder to the condensed milk before folding it into the whipped cream. Use chocolate-flavored Oreos and double chocolate chip cookies. Keep the blue color for the classic look, or omit food coloring for a rich brown version.
Vegan Cookie Monster Ice Cream This requires more substitutions but still works beautifully. Use full-fat coconut cream (chilled overnight) in place of heavy cream—whip it the same way. Use vegan condensed milk (available at most health food stores) and vegan cookies. The texture is slightly different but still delicious. The coconut flavor is noticeable, so this works best if you enjoy that taste.
For more cookie-based inspiration, browse our collection of top cookie recipes where you’ll find perfect companions to this ice cream or alternative cookies to fold into the base.
Serving Suggestions That Make Cookie Monster Ice Cream Even Better
While cookie monster ice cream is absolutely delicious straight from the freezer, there are countless ways to elevate it into an even more memorable dessert experience.
Classic Ice Cream Sundae This is Jake’s preferred method—he’s not subtle about his sweet tooth! Scoop 2-3 generous balls of cookie monster ice cream into a bowl, drizzle with hot fudge sauce (the contrast of hot and cold is magnificent), add a generous dollop of whipped cream, and top with a maraschino cherry. Crushed cookies on top add extra crunch.
Ice Cream Sandwiches Press a scoop of slightly softened cookie monster ice cream between two chocolate chip cookies. Roll the edges in mini chocolate chips or sprinkles. Wrap individually in plastic wrap and freeze. These are perfect for grab-and-go treats or lunch box surprises. I make a dozen at a time and keep them frozen for impromptu desserts.
Cookie Monster Ice Cream Cake Line a springform pan with your favorite chocolate cake or brownie base. Spread softened cookie monster ice cream on top (let it sit at room temperature for 10-15 minutes to soften). Freeze until solid, then top with whipped cream and whole cookies before serving. This is my go-to for birthday parties—it’s both impressive and universally loved.
Milkshake Magic Combine 2 scoops of cookie monster ice cream with 1 cup of whole milk and blend until smooth. This creates the most incredible cookies-and-cream milkshake, and the blue color makes it irresistible to children. For adults, add a shot of vanilla vodka or Baileys. The milkshake recipes we’ve perfected over the years share similar flavor profiles but with different mix-ins—cookie monster ice cream creates one of the richest, most indulgent versions.
Waffle or Crepe Topping In a delightful meeting of my French heritage and American creativity, I love serving scoops of cookie monster ice cream on top of crispy Belgian waffles or delicate French crêpes. The warm-cold contrast is addictive, and the soft waffle or crepe provides textural contrast to the cookies in the ice cream.
Storage, Make-Ahead Instructions, and Troubleshooting
Proper Storage Cookie monster ice cream stores beautifully in the freezer for up to 2 months when properly wrapped. Keep it in its original pan with plastic wrap pressed directly against the surface, then covered with aluminum foil. Alternatively, transfer to an airtight freezer-safe container. Store toward the back of your freezer where temperature is most stable—according to the FDA’s guidelines on proper food storage, freezer door compartments experience temperature fluctuations every time you open the door, which can affect ice cream texture.
After about 2 months, ice cream may develop ice crystals or freezer burn. It’s still safe to eat but won’t taste as fresh. I’ve never had a batch last that long in our house, though!
Making Ahead for Parties This is actually an ideal make-ahead dessert. Prepare the ice cream 2-3 days before your event. On the day of serving, let it sit at room temperature for 5-10 minutes before scooping—this makes serving easier and creates the perfect creamy texture. You can even pre-scoop portions onto a parchment-lined baking sheet, freeze them individually, then store in a freezer bag for easy grab-and-serve at parties.
Why Is My Ice Cream Too Hard to Scoop? If your ice cream comes out rock-solid, your freezer may be colder than standard (0°F), or you haven’t allowed adequate softening time before serving. Let the container sit at room temperature for 10-15 minutes before scooping. Running your ice cream scoop under hot water between scoops also helps dramatically.
Why Is My Ice Cream Icy Rather Than Creamy? This usually indicates one of three issues: (1) your heavy cream wasn’t whipped to proper stiff peaks before folding in condensed milk, (2) you over-folded the mixture and deflated the whipped cream structure, or (3) your freezer door was opened frequently during the initial freezing period, allowing warm air in. Make sure you’re using heavy whipping cream with at least 36% fat content—lower fat creams won’t whip properly.
Can I Use a Different Pan Size? Absolutely! The key is using a container with approximately 6-8 cup capacity. A 9×5-inch loaf pan is ideal because the depth creates nice scoopable thickness. An 8×8-inch square pan works well. A 9-inch round cake pan is slightly shallower but still works. Avoid containers that are too shallow (ice cream freezes too quickly on edges before center) or too deep (takes forever to freeze through).
Why Did My Cookies Sink to the Bottom? This is normal! Denser mix-ins naturally settle during freezing. That’s why I recommend the layering technique mentioned in the chef’s tips section—add half the ice cream base, scatter half the cookies, add remaining base, then top with remaining cookies. This ensures distribution throughout all layers.
My Blue Color Looks Too Pale/Too Dark Food coloring intensity is personal preference. For Sesame Street Cookie Monster blue, you want a vibrant electric blue. Start with 8 drops of gel food coloring and add more during the whipping stage if needed. Remember that color deepens slightly during freezing. I prefer slightly lighter during mixing because it intensifies in the freezer.
Frequently Asked Questions About Cookie Monster Ice Cream
Do I really need an ice cream maker for this recipe? Absolutely not! That’s the beauty of this no-churn method. All you need is a mixing bowl and either a hand mixer or stand mixer to whip the cream. The technique of whipping heavy cream to stiff peaks and folding in sweetened condensed milk eliminates the need for an expensive ice cream maker. I tested this recipe specifically to make it accessible to everyone—ice cream makers can cost $50-300, and most home cooks don’t need that investment for occasional ice cream making.
Can I use regular food coloring instead of gel? You can, but gel food coloring is strongly preferred. Liquid food coloring adds extra moisture to your ice cream base, which can result in icier texture. It also requires significantly more drops to achieve vibrant color—sometimes 20-30 drops compared to 8-10 drops of gel coloring. Gel is more concentrated, more vibrant, and doesn’t affect the recipe’s liquid balance. You can find it at any craft store, most grocery stores, or online for just a few dollars.
What if I don’t have sweetened condensed milk? Unfortunately, sweetened condensed milk is essential to this recipe and can’t be easily substituted. Regular milk or cream won’t work because they contain too much water, resulting in icy ice cream. The condensed milk’s reduced water content and high sugar concentration are crucial to the texture. If you’re vegan or dairy-free, look for vegan condensed milk (usually coconut-based) at health food stores—it works beautifully as a substitute.
How long does it take to freeze completely? Minimum 6 hours, but I always recommend overnight (8-12 hours) for best results. The ice cream needs to freeze solid all the way through to the center. If you try to scoop it after just 4-5 hours, the edges will be frozen but the center will still be soft. Overnight freezing ensures consistent texture throughout and makes scooping much easier.
Can I make this without the cookies for plain blue vanilla ice cream? Absolutely! Simply omit the chopped cookies and chocolate chips. You’ll have beautiful blue vanilla ice cream that’s perfect for decorating with other toppings. This is actually a great base recipe for any flavor variation—the no-churn method works beautifully for plain vanilla. You could add different mix-ins like brownie chunks, candy pieces, fruit swirls, or anything else you imagine.
Is cookie monster ice cream safe for young children? Yes, though with two minor considerations. First, the food coloring is safe and FDA-approved but can temporarily stain tongues and lips blue—it washes off easily but be prepared for colorful smiles! Second, chopped cookie pieces could be a choking hazard for very young children (under 3 years). For toddlers, you could pulse the cookies into smaller crumbs instead of half-inch chunks, though this sacrifices some textural appeal.
Can I reduce the sugar in this recipe? Unfortunately, no. The sugar content from the sweetened condensed milk isn’t just for sweetness—it’s crucial for texture. Sugar lowers the freezing point of the ice cream, keeping it scoopable rather than rock-hard. If you reduce sugar significantly, your ice cream will freeze solid and become difficult to scoop. This is one recipe where the sugar content can’t be modified without affecting the fundamental result.
What’s the best way to get perfectly round scoops? Use a metal ice cream scoop (not plastic), and dip it in very hot water between each scoop. Dry the scoop completely with a towel, then quickly scoop the ice cream. The brief heat on the metal allows it to glide through the frozen ice cream more easily. This is a professional technique I learned during brunch service—it makes all the difference between ragged chunks and beautiful round scoops that look bakery-worthy.
Nutritional Information (Per Serving)
Based on 8 servings:
- Calories: 445
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 185mg
- Total Carbohydrates: 48g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 6g
Note: Nutritional information is calculated automatically and should be considered an approximation. Values will vary based on specific brands and exact quantities used.
Final Thoughts: Why Cookie Monster Ice Cream Belongs in Your Recipe Collection
Standing in my Chicago kitchen last summer, watching Jake’s nephew’s eyes widen at his first spoonful of homemade cookie monster ice cream, I was reminded why I love what I do. This isn’t haute cuisine. It won’t win awards at the Culinary Institute of America. But it creates pure, uncomplicated joy—and sometimes, that’s exactly what we need.
Cookie monster ice cream represents everything I’ve learned about balancing French technique with American heart. The method is sophisticated—understanding fat structures, proper whipping technique, gentle folding to preserve air incorporation. But the result is wonderfully unpretentious: bright blue ice cream loaded with cookies that makes people smile.
I’ve made this recipe for toddlers’ birthday parties and adults’ movie nights. I’ve made it in July heat waves and January blizzards (because ice cream has no season in Jake’s opinion). Every single time, the response is the same—this simple, no-churn ice cream makes people genuinely happy.
So whether you’re a parent looking for a fun activity with your kids, someone who loves cookies and cream but wants to make it at home, or just curious about no-churn ice cream methods, I hope you’ll try this recipe. It requires no special skills, no expensive equipment, and about 15 minutes of your time. What it delivers is far more valuable: the satisfaction of making something delicious from scratch, the joy of sharing it with people you love, and the sweet proof that sometimes the most memorable recipes are the ones that don’t take themselves too seriously.
For more recipes that celebrate both technique and joy, explore our classic desserts collection where French precision meets American comfort food. And if you’re looking for the perfect cookies to fold into this ice cream (or enjoy alongside it), you’ll find countless options that work beautifully.
Now grab your mixer, chill your cream, and let’s make some blue magic together. Your inner cookie monster will thank you!
About the Author
Camille is a French American recipe developer who brings together the precision of French culinary training with the warmth of American home cooking. Growing up in Lyon and learning classical pastry techniques at a prestigious culinary school, she now lives in suburban Chicago where she creates recipes that make French techniques accessible to busy American families. Her grandmother owned a pâtisserie in Lyon, where Camille learned that baking is both art and science—a philosophy she brings to every recipe she develops.
Cookie Monster Ice Cream represents Camille’s favorite kind of recipe: technically sound but joyfully accessible, sophisticated in method but unpretentious in spirit. When she’s not developing recipes or testing the 47th variation of chocolate chip cookies, you’ll find her exploring Chicago’s food scene with her husband Jake, or video-calling her grand-mère to discuss whether American ingredients can ever truly capture French flavor (they’re still debating).
For more recipes that bridge French technique and American comfort, visit her complete collection including breakfast favorites that bring joy to your morning and desserts that celebrate both precision and creativity. Learn more about Camille and her culinary journey.