Ingredients
Scale
- 6-8 regular Oreo cookies, plus 2-3 extra for topping
- 2½ cups premium vanilla ice cream (about 5 scoops), slightly softened
- ¾ cup whole milk (adjust for desired thickness)
- ½ teaspoon pure vanilla extract (optional)
- Pinch of salt (optional, enhances sweetness)
For Serving (Optional):
- Whipped cream
- Crushed Oreo cookies for topping
- Chocolate syrup drizzle
- Whole Oreo cookie for garnish
Instructions
- Prepare the Oreos – Take 6-8 Oreo cookies and roughly break or chop them into quarters or smaller pieces. You want chunks, not fine crumbs – these create texture in your shake! You can break them by hand, chop with a knife, or place in a ziplock bag and lightly crush with your hands. Set aside 2-3 whole cookies for topping later.
- Soften Ice Cream Slightly – Remove vanilla ice cream from the freezer and let it sit at room temperature for 3-5 minutes. It should be soft enough to scoop easily but still very cold and firm, not melting or drippy. This makes blending easier and prevents straining your blender motor.
- Add Ingredients to Blender in Order – Layer strategically for best blending: milk first (helps blender blades move freely), then roughly half of the crushed Oreo pieces (save some to add later for extra chunks), slightly softened ice cream scoops, vanilla extract if using, and a pinch of salt if desired.
- Start Blending on Low Speed – Secure the blender lid tightly. Start on the lowest speed setting for 10-15 seconds to break down the cookies and begin combining everything. This prevents Oreo chunks from flying around and protects your motor.
- Increase to Medium Speed – Once ingredients start moving and combining, gradually increase to medium speed (NOT high – you want cookie chunks, not dust!). Blend for 20-30 seconds until the mixture is mostly smooth and creamy with a uniform light gray/speckled color from the Oreos. Don’t over-blend – you want texture!
- Add Remaining Oreos – Turn off blender and add the remaining crushed Oreo pieces. Pulse 2-3 times (about 2 seconds each) just to incorporate them without pulverizing them completely. This creates those perfect cookie chunks throughout your shake!
- Stop and Scrape Down Sides – Turn off the blender and use a spatula to scrape down any ingredients or cookie pieces stuck to the sides. This ensures every bit gets incorporated and you don’t waste any Oreo goodness!
- Pulse Once More – Give it one final 5-second pulse to make sure everything is combined but still chunky.
- Check Consistency – Your shake should be thick and creamy but still pourable – like thick soft-serve with cookie pieces throughout. If it’s too thick and won’t blend, add 2-3 tablespoons more milk and pulse briefly. If it’s too thin (unlikely with ice cream!), add another scoop of ice cream or a few more cookie pieces.
- Serve Immediately – Pour into tall, chilled glasses (pre-chilling glasses in the freezer for 10 minutes keeps shakes colder longer). Top with whipped cream, crushed Oreos, chocolate syrup drizzle, and a whole Oreo cookie on the rim for maximum impact! Serve with a thick straw or long spoon to capture all those cookie chunks. Enjoy immediately while perfectly cold and thick!
Notes
- Cookie Amount: Start with 6 cookies, blend, taste, and add more if you want stronger Oreo flavor.
- Blending Time: Don’t over-blend! You want cookie chunks, not a smooth shake. Pulse briefly.
- Ice Cream Choice: Vanilla is classic, but cookies and cream ice cream creates ultra-intense flavor!
- Milk Amount: Start with ½ cup and add more only if needed. Less liquid = thicker shake!
- Cookie Variations: Try Golden Oreos, Birthday Cake Oreos, or Mint Oreos for fun twists!
- Storage: Shake separates quickly. Always serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 milkshake (approximately 14 oz)
- Calories: 480
- Sugar: 54g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg