|Nutrition Facts (per serving)|
|Servings: 1 to 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 91g||33%|
|Dietary Fiber 3g||10%|
|Total Sugars 59g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's hard to resist a cookies and cream milkshake. The blended mix of milk, ice cream, and chunks of cookies is a delicious frozen treat. It's also easy to make at home and this milkshake recipe is fully customizable.
Chocolate sandwich cookies and vanilla ice cream are used most often in cookies and cream milkshakes. While that combination is what you'll likely get at the ice cream shop, there are no limits when you're making them yourself. Any type of cookie works and they can be paired with different ice cream flavors to create a custom milkshake. Try chocolate ice cream with layered chocolate wafers or minty fudge or peanut butter cookies, mix vanilla wafers with banana ice cream, or combine lemon sandwich cookies with a berry ice cream. It's fun to explore all of the yummy possibilities.
No matter which "cookies" and "cream" you use, this type of milkshake relies on integrating large cookie chunks into the shake. Adding the cookies along with the milk and ice cream will break them up too much and be more like this Oreo cookie milkshake. To get big bites of the cookies, you want to blend the milkshake then add the cookie pieces and barely mix them in.
4 to 6 cookies
1/4 cup whole milk
1 1/2 to 2 cups ice cream (about 3 large scoops), softened
Cookies, for garnish
Gather the ingredients.
Crush the cookies to your desired size. For the best control of the pieces, break them up by hand or use a mortar and pestle.
In a blender, add 1/4 cup of milk and the ice cream.
Blend until smooth. Add more ice cream for a thicker consistency and more milk for a thinner milkshake.
Add the majority of the cookies, reserving some as a topping. Pulse a few times, just enough to mix in the cookies but not chop them further.
Pour the milkshake into one tall glass or two smaller glasses. Add more crushed cookies on top and a whole cookie for a garnish.
- You can also crush the cookies in a plastic bag with a rolling pin or mallet or give them a very quick pulse in a food processor or blender. With either method, it's easy to crush them into fine bits, so be gentle and go slow to create chunks.
- The amount of milk and ice cream needed is a matter of personal preference. It's also easiest to blend softened ice cream (set it out on the counter for 5 to 10 minutes); the softer the ice cream, the less milk you'll need.
- Whole milk is preferred and creates a richer milkshake. Lighter milk and milk alternatives (particularly coconut or vanilla soy or almond milk) can be used; use half the recipe's volume and build up to your desired thickness.
- Freeze any extra milkshake for later. An insulated container or, in the least, plastic wrap to cover it will prevent crystallized ice cream. Take it out of the freezer and let it soften for about 10 minutes before eating.
- Store-bought cookies and cream ice cream is an excellent base for this milkshake and you can add whichever cookies you like for double the cookie fun! Try chocolate chip cookie dough ice cream or any other "indulgent" ice cream you can find, too.
- Rather than buy flavored ice cream, use vanilla ice cream to create a flavored milkshake base: Blend a whole banana, some peach slices, a handful of berries, or a drizzle of chocolate or caramel syrup into the ice cream and milk. You can also blend in 1/4 teaspoon or so (to taste) of mint or lemon extract.
- Add chunky goodies along with the cookies. For instance, give the milkshake a rocky road spin with chocolate cookies, mini marshmallows, and chopped almonds. Buttered pecans are a yummy addition as well.
- To dress up the milkshake, drizzle chocolate or caramel syrup on the inside of the glass and freeze it while you blend the milkshake.