Oreo Cookies and Cream Milkshake

Name: Oreo Cookies and Cream Milkshake
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 cookies (92 g) Oreo cookies, coarsely broken into quarters; 4 cups (about 8 large scoops) (550 g) vanilla ice cream, slightly softened, 5 minutes out of the freezer; ¾ cup (180 ml) whole milk, cold; ½ tsp (2½ ml) pure vanilla extract (optional); ½ cup (30 g) whipped cream, freshly whipped or from a can; 3 cookies (34 g) Oreo cookies, 2 finely crushed into crumbs, 1 left whole; 1 tbsp (15 ml) chocolate syrup (optional)

From the MyKitchenBank Kitchen

A thick, spoonable diner-style milkshake blended with vanilla ice cream and crushed Oreos, then crowned with whipped cream and cookie crumbs. Ready in 10 minutes with no cooking.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 2 shakes (about 12 oz / 360 ml each)

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Steps

Before you start

Chill two tall glasses in the freezer for 10 minutes so the shake stays cold and thick.
Take the ice cream out of the freezer about 5 minutes before scooping so it is scoopable but still frozen hard in the center.
Keep the milk in the fridge until the moment you blend; warm milk makes a thin shake.

1
Chill the glasses
- Place two tall glasses in the freezer.
- Set the ice cream on the counter to soften slightly, about 5 minutes.
- Keep the milk in the fridge until needed.
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Ready when: Ice cream gives slightly when pressed but is still firm; glasses feel frosty
Tip: Don't let the ice cream melt or the shake will be thin.
2
Prep the cookies
- Break 8 Oreos into quarters for blending.
- Put the 2 topping Oreos in a zip-top bag, press out the air, and crush with a rolling pin into coarse crumbs.
- Keep the third topping Oreo whole for garnish.
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Ready when: Topping crumbs look like coarse sand with a few pea-sized bits
3
Decorate the glasses
- If using chocolate syrup, drizzle it in a spiral around the inside of each chilled glass.
- Return the glasses to the freezer while you blend.
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Ready when: Syrup streaks cling to the glass walls
Tip: Skip this step if you prefer a simpler shake; the syrup is optional.
4
Load the blender
- Pour the cold milk and vanilla extract (if using) into the blender first.
- Add the ice cream scoops, then the quartered Oreos on top.
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Ready when: All ingredients are in the jar with liquid at the bottom
Tip: Liquid goes in first so the blades catch the ice cream easily.
5
Blend the shake
- Start on low speed for 5 seconds, then increase to medium-high and blend for 20 to 30 seconds.
- Stop and scrape down the sides if any ice cream is stuck, then pulse 3 to 4 times.
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Ready when: Thick and creamy, slowly falling off a spoon, with visible cookie flecks
Tip: Over-blending warms the shake and pulverizes the cookie bits. For thicker, add a scoop more ice cream; for thinner, add 1 to 2 tablespoons milk.
6
Pour and top
- Divide the shake between the chilled glasses.
- Top each with a swirl of whipped cream and a sprinkle of the crushed Oreo crumbs.
- Break the whole Oreo in half and wedge one half into the cream of each shake.
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Ready when: Whipped cream stands in a tall peak and the cookie sits upright
Tip: Serve right away with a wide straw and a long spoon; the shake thins within 10 minutes.

Good to know

Tips

For a thicker shake, start with 1/2 cup (120 ml) milk and add more only if the blender stalls.
Blend the cookies briefly so you keep crunchy chunks rather than a gray, uniform shake.
Add 1 tablespoon malted milk powder for a classic malt-shop flavor.

Make ahead

Crush the topping cookies and chill the glasses up to 1 day ahead (keep crumbs airtight at room temperature). The shake itself is best blended just before serving.

Storage & reheating

Best served immediately. Leftover shake can be frozen in an airtight container up to 1 week; thaw 10 to 15 minutes at room temperature and re-blend with a splash of milk. Do not refrigerate, as it separates and thins. Store whipped cream separately in the fridge up to 2 days.

Substitutions

whole milk → 2% milk or oat milk. 2% gives a slightly lighter shake; oat milk keeps it creamy and dairy-free with non-dairy ice cream.
vanilla ice cream → dairy-free vanilla ice cream. Use a coconut or oat-based one for a dairy-free shake.
Oreo cookies → Double Stuf Oreos or other chocolate sandwich cookies. Double Stuf makes the shake sweeter and creamier; use the same count.
whipped cream → coconut whipped cream. Same amount; holds its shape well.