Description
This thick and creamy homemade Oreo milkshake is the ultimate cookies and cream treat made with just 4 simple ingredients. Perfectly smooth with chunks of Oreo cookies throughout, it’s ready in 5 minutes and tastes even better than restaurant versions. The ideal ratio of ice cream to cookies creates a dessert drink that’s thick enough to eat with a spoon yet smooth enough to sip through a straw.
Ingredients
Scale
- 4 cups vanilla ice cream (about 1 pint), slightly softened
- 1/2 cup whole milk (or 2% milk)
- 10–12 Oreo cookies, roughly broken into pieces
- 1 teaspoon pure vanilla extract
- Whipped cream, for topping (optional)
- 2–3 extra Oreo cookies, for garnish (optional)
- Chocolate syrup, for drizzling (optional)
Instructions
- Soften the ice cream: Remove ice cream from the freezer and let it sit at room temperature for 5-10 minutes. It should be soft enough to scoop easily but not melted. This step is crucial for achieving the right consistency and making blending easier.
- Prepare the Oreos: Break 10-12 Oreos into rough quarters. You don’t need to be precise—just break them into chunks. Set aside 2-3 whole cookies if you plan to use them for garnish.
- Add ingredients to blender: Place the softened ice cream, milk, broken Oreo cookies, and vanilla extract into your blender. Start with the liquid ingredients on the bottom if your blender tends to struggle with thick mixtures.
- Blend on low first: Start blending on the lowest setting for 10-15 seconds to break up the ice cream and cookies. This prevents strain on your blender motor.
- Increase to high speed: Once ingredients are roughly combined, increase to high speed and blend for 20-30 seconds until smooth and creamy. You want some small Oreo chunks remaining for texture, so don’t over-blend into complete smoothness.
- Check consistency: Stop the blender and check the thickness. The milkshake should be thick enough that a spoon stands up in it, but pourable. If it’s too thick to blend, add 1-2 tablespoons more milk and pulse a few times. If it’s too thin, add 1/2 cup more ice cream and blend briefly.
- Scrape down sides: Use a rubber spatula to scrape any unmixed ice cream or cookie pieces from the sides of the blender. Give it one final 5-second pulse to incorporate everything.
- Prepare glasses: If you chilled glasses in the freezer, take them out now. If you want to get fancy, drizzle chocolate syrup around the inside of the glass before pouring.
- Pour and serve: Pour the thick milkshake into glasses. It should be thick and luxurious, not thin or runny. Use the spatula to get every last bit from the blender.
- Add toppings: Top with a generous swirl of whipped cream, crumble or place whole Oreos on top, drizzle with chocolate syrup if desired, and add a thick straw. Serve immediately for the best texture and temperature.
Notes
- Thickness control: The key to a perfect milkshake is the ice cream-to-milk ratio. Start with less milk and add more only if needed. It’s easier to thin it out than to thicken it back up.
- Cookie chunks: If you prefer a completely smooth milkshake without chunks, blend for an additional 10-15 seconds. For more texture, pulse just a few times and leave bigger cookie pieces.
- Blender issues: If your blender is struggling, add milk one tablespoon at a time and use the “pulse” function rather than continuous blending.
- Serving immediately: Milkshakes are best enjoyed right after making them. They will melt and thin out if left sitting, and they’ll become too hard if returned to the freezer.
- Make it extra special: For a restaurant-style presentation, rim the glass with chocolate syrup, roll it in crushed Oreos, then fill with milkshake.
- Scaling the recipe: This recipe easily doubles or triples. Just blend in batches if your blender can’t handle the volume.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 large milkshake (1/2 of recipe)
- Calories: 685
- Sugar: 76g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg