Satisfy your milkshake cravings at home with this creamy cookies n’ cream milkshake!
Do you really need a recipe to make a milkshake? Isn’t it just a few ingredients in a blender? To answer the first question, no. As for the second, yes. BUT, to make a seriously rich and thick milkshake, like a restaurant milkshake, there are a few tricks. And since turning on the oven isn’t high on the priority list right now, let me share all the best milkshake making tricks and a recipe for a creamy cookies n’ cream milkshake!
Are there any special ingredients?
No. This cookies and cream milkshake is made with nothing more than milk, ice cream, and cookies. Obviously, I had to add a little whipped cream, a cherry, and some chocolate syrup, but that’s optional. The real secret to getting a perfectly creamy cookies and cream milkshake is in the ratios!
When you want to get a thick milkshake, you add less liquid. The higher ratio of frozen ingredients to liquid ingredients gives the creamy milkshake texture everyone loves! It really is that simple, promise.
A few extra creamy milkshake tips…
While making a creamy cookies n’ cream milkshake really is that simple, there are a few tricks to take your milkshake game to the next level!
First, you’ll want to freeze your serving glasses. I used a tall ice cream sundae glass for looks, but any large glass will do. A frozen glass will keep the milkshake colder longer, which means a creamier texture.
Second, you’ll want to let your ice cream soften just a little before you blend. This sounds counter intuitive, but makes a world of difference! You see, if you make your milkshake with ice cream straight from the freezer, you risk adding too much milk, leaving you with a thin milkshake and not the thick and creamy milkshake you want. A 5 minute wait is the key to perfect milkshake success.
Finally, if you’re using big mix ins like cookies (brownies, a whole cake slice…), break it into pieces. You don’t want to run your blender any longer than necessary so you don’t melt the ice cream any more than necessary.
Happy milkshake making!
While this post is all about making the best cookies and cream milkshake I’ve had this summer, you can obviously change things up to make your own flavors!
And if you’re serving only to adults of age, feel free to replace some of the milk with a splash of vanilla vodka for a boozy cookies and cream milkshake.
Stay cool, darlings!
- 3 scoops vanilla ice cream
- 4-6 Oreo cookies (or other chocolate sandwich cookie)
- 1/3 cup milk
- Place your serving glass(es) in the freezer to chill at least 15 minutes.
- Remove your ice cream from the freezer and allow to soften at room temperature while you gather the rest of your ingredients.
- Place the ice cream and the cookies in the blender. Add 1/4 cup of the milk.
- Blend just until the cookie pieces have been broken up and are blended with the ice cream.
- If the mixture is too thick to blend. Add additional milk, 1 tablespoon at a time, just until the mixture blends.
- Serve immediately in your frozen glass. Top with whipped cream, chocolate sauce, a cherry, and additional cookie or cookie pieces if desired.
To make a dairy free milkshake, use a dairy free vanilla ice cream and dairy free milk. The recipe ratios are the same for the brands I have tried.
Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Certified Refurbished)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.