Piggy Monster Ice Cream

October 6, 2017

Hi everyone! I must apologize for my absence and your Scoop²-less week. Now that school has finally given me the opportunity to sleep, eat and breathe again, I am back to share a new flavor with you. This week features my first ever collaboration with my good friend Paige, owner of the food Instagram pigging.out.with.paige . If you are on Instagram and enjoy drooling over scrumptious looking foods, follow her!

Now that you have done that, lets get into the ice cream!


First things first, piggy monster? It is a play on the cookie monster ice cream idea, but with a splash of inspiration from my collaboration partner. This ice cream is a vanilla ice cream loaded with crushed chocolate chip cookies and Oreos. And colored blue for extra fun. I really enjoyed making this ice cream because I got to show someone how fun the ice cream making process is and how rewarding too! Not to mention that it was an excellent break from the constant pressure and work of school. Whoever said that senior year was a slide to the finish obviously did not major in chemical engineering. It is more like a corn maze rather than a slide; scary and I keep getting lost.


We decided we wanted the star of this ice cream to be the cookies, so to make a custard would be a waste of time. Instead we chose a simple Philadelphia-style vanilla base. Then right before churning was finished, we would add the cookies.  The lack of eggs in this simple ice cream would make the emulsion weaker, so an emulsifier would have been useful to add, such as monoglycerides. But, as I did not have any of those lying around, I just decided to take my chances. I did however decide to continue using my thickener and stabilizer, xantham gum.

This, as I mentioned last post, helps to balance the ice cream during times of temperature change. Stabilizers are readily found in grocery-store ice creams because they go through a lot of temperature fluctuations before being eaten. They have to be transported from the factory to the warehouse and then to the store. It goes through the temperature range of the door being opened and closed until it gets bought. Then it gets transported to your house and sits out until you put it in your freezer and eventually eat it.

See all of those fluctuations?! That is why a stabilizer is needed. They basically wrap their arms around the emulsion molecules of fat and water and prevent them from separating. If they do separate, the frozen water (aka ice) will break to the top of the ice cream and form a layer of big crunchy ice crystals. This is very unappetizing to your eyeballs and tastebuds. This is why stabilizers are helpful in the ice cream world.

Experimental Apparatus and Procedure

This ice cream was ideal for making with a novice. First we whisked the milk, cream and sugar together until the sugar dissolved. Then I added some of my rationed vanilla extract, blue food coloring and xanthan gum. It actually required quite a bit of blue food coloring to make it the aqua blue that I love. Not quite the blue of cookie monster, but chic enough to do.

Because there was no heating involved in this process, it could be churned right away. While it churned we smashed the cookies into small chunks and strained out the gritty crumbs. Once it was finished, we folded in the cookie pieces until the pints were exploding. There was no denying it, this was shaping up to look like a dream of a flavor.


What this flavor may lack in complexity, it completely makes up for in comfort. Just a good-old comfort food all churned up in a pint. I will admit, I am not the biggest fan of a vanilla base. But with the yummyness of the homemade chocolate chip cookies, there is no doubt it is a star flavor.

This cookie-wich you are seeing in the photos was immediately eaten after I was finished. It is the ideal way to eat this ice cream. Yes a crispy sugar cone or a freshly baked waffle cone would help this flavor reach its full happiness potential, but squished between two cookies is hands-down a happy dance inducing experience.

There is no age limit to this flavor either. I know cookie monster ice cream is usually viewed as a childish flavor. In this post I am here to tell you that this is a myth. I can safely say that people of all ages are prone to cookie eating and loving and therefore are not immune to the draw of Piggy Monster Ice Cream.



Allow me to fill you in a little bit on the happenings of my recent life. I have taken my Graduate Record Examination aka GRE. It happened to correspond with a heavy exam week. Two major exams followed soon after this standardized test. And now I am finally able to say it is fall break! This means that my senior year is a quarter of the way done and graduation is not too far away. I cannot believe this!


My fun fact this week is that I will be returning to America’s Dairyland over my break. I am taking a tour of one of my dream campuses: University of Wisconsin-Madison. I’ll be meeting some of my ice cream heroes and going on a small ice cream pilgrimage. You probably know by now that I love to fly, so this should be another awesome perk to my trip. I’ll be sure to take some pictures to share with you when I get back.

This ice cream was a blast to make and made my heart so happy that I was able to make it with my dear friend. I would love to make a signature flavor with all my pals and show them the awesomeness of ice cream! Next week, I have another wonderful flavor planned. If you are feeling fall-y and embracing the season, be sure to stop back. And no, I do not mean Pumpkin Spike Latte flavor, sorry. Until next week my friends and fellow ice cream lovers, Scoop Ya Later!

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