Cookies and Cream Milkshake
A classic American milkshake with creamy vanilla ice cream, cold whole milk, and crushed chocolate sandwich cookies blended into a thick, indulgent drink. The cookies add a pleasant crunch and rich chocolate flavor throughout, making this a nostalgic treat that's quick to prepare and perfect for any time of day.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 milkshakes (about 14 oz/420 ml each)
Steps
Before you start
- Use ice cream straight from the freezer—do not soften it
- Chill your drinking glasses in the freezer for 5 minutes before serving
- Have all ingredients ready at hand before blending
Prepare the blender
- Place the blender pitcher on the base, ensuring it is clean and dry.
- If using a high-powered blender, you can skip pre-freezing, but a standard blender will benefit from a cold pitcher.
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Tip: A cold blender keeps the milkshake thick and prevents the ice cream from melting too quickly during blending.
Add ice cream and milk
- Pour the 1 cup (240 ml) of cold whole milk into the blender pitcher.
- Add the 2 cups (480 ml) of packed vanilla ice cream on top of the milk.
- If using the optional heavy cream, add it now as well.
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Tip: Add milk first so the blender blades have liquid to push around and prevent the thick ice cream from getting stuck.
Crush and add cookies
- Place 6 of the chocolate sandwich cookies in a small bowl and crush them coarsely with your hands or the back of a spoon into small chunks (roughly ½-inch pieces).
- Add the crushed cookies to the blender.
- Reserve the remaining 6 cookies whole or halved for layering or topping.
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Tip: Crushing the cookies by hand leaves visible chunks throughout the shake; if you prefer a smoother texture with flecks of cookie, crush them finer or add them during blending instead.
Blend until thick and creamy
- Cover the blender and blend on medium-high speed for 30–45 seconds, until the mixture is thick, creamy, and the cookie pieces are distributed evenly throughout but still visible.
- Do not overblend, as this will make the shake too thin and warm.
- Stop and check after 30 seconds—the shake should have a soft-serve ice cream texture, not runny.
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Ready when: Mixture is thick, pale, and creamy; cookie pieces are visible but well-distributed; a spoon stands upright in the shake
Tip: Overblending generates heat and melts the ice cream. If your blender is struggling, let it rest 10 seconds and pulse instead of continuous blending.
Pour and serve
- Immediately pour the shake into two chilled tall glasses, dividing it evenly (about 7 oz / 210 ml per glass).
- The shake should be thick enough to require a spoon or thick straw to drink, not sip from a thin straw.
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Tip: Serve immediately; even a few minutes at room temperature will thin the shake. Use wide, short straws or serve with a long spoon.
Garnish and enjoy
- Top each shake with a dollop of whipped cream (if desired) and 1–2 of the reserved whole or halved chocolate sandwich cookies standing upright in the shake, or crushed across the top.
- You can also drizzle a line of chocolate syrup down the inside of the glass before pouring for extra appeal.
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Tip: Chill glasses in advance so the shake stays thick longer. If serving to guests, have all glasses and toppings ready before you start blending.
Good to know
Tips
- For an extra-thick milkshake, use 2.5 cups of ice cream instead of 2 cups, and reduce milk to ¾ cup (180 ml).
- If your milkshake is too thin, add a tablespoon or two of crushed ice and re-blend briefly, or return the glasses to the freezer for 2–3 minutes.
- For a protein boost, add 1 tablespoon of vanilla protein powder or 2 tablespoons of Greek yogurt to the blender with the ice cream.
- Crush extra cookies and keep them in a sealed jar as a ready-made topping for ice cream and other desserts throughout the week.
Storage & reheating
Milkshakes are best served immediately. If you must make ahead, blend and refrigerate in a sealed jar for up to 2 hours, but the texture will thin and separate. Do not freeze.
Substitutions
- whole milk, cold → Low-fat milk, 2%, or almond milk. Use the same amount. Low-fat milk will yield a thinner shake; almond milk works well but may separate slightly.
- vanilla ice cream → Cookies and cream ice cream (commercially prepared). If using cookies and cream ice cream, omit the crushed cookies in the blender and reduce the whole cookies to 2–3 for garnish only, as the ice cream already contains them.
- chocolate sandwich cookies (such as Oreos) → Crushed gingersnaps, graham crackers, or chocolate wafers. Each will change the flavor profile but will work the same way. Adjust the amount based on how strong you want the cookie flavor to be.
- vanilla ice cream → Homemade vanilla ice cream (chilled until very firm). Ensures better control over ingredients and flavor. Freeze for at least 4 hours before using in this recipe.
