Crush On Oreos Recipe

Chill glass and prepare rim

Place serving glasses in the freezer for 5 minutes to chill. Use 1 tablespoon chocolate sauce (from the Rim & Finish section) and the crushed Oreo crumbs: brush a thin layer of chocolate sauce around the rim of each chilled glass (or dip rim into a shallow dish of sauce). Immediately roll or press the rim into the crushed Oreo crumbs so crumbs adhere. Set glasses upright on a plate.

Blend base ingredients

Add 3 cups vanilla ice cream, 1 cup whole milk, 3 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 1 teaspoon granulated sugar into a blender. Pulse once to break up ice cream, then blend on medium-high for 10–15 seconds until smooth but thick.

Incorporate Oreos

Add 10 quartered Oreos to the blender. Use 2–3 short pulses (about 1–2 seconds each) to fold Oreos into the shake so you end up with visible cookie chunks rather than fully pulverized crumbs. If you prefer a smoother texture, blend an extra 3–5 seconds.

Adjust thickness

If the shake is too thick, add up to 2 tablespoons more milk and pulse once more. If too thin, add an extra 1/4 cup ice cream and pulse to combine.

Pour and finish

Drizzle remaining 1 tablespoon chocolate sauce inside the prepared glass (optional swirl) then carefully pour shake into the glass, leaving about 1/2 inch at the top for toppings.

Top with whipped cream and garnish

Pipe or spoon 1/4 cup whipped cream onto each shake (recipe yields approximately 2 servings; scale whipped cream accordingly). Split the 2 halved Oreos and place on top of the whipped cream. Sprinkle 1 tablespoon mini chocolate chips (optional) and a pinch of extra crushed Oreo crumbs over the top. For an extra touch, drizzle a little additional chocolate sauce over the whipped cream.

Serve

Insert a wide straw and serve immediately while cold. Provide an extra napkin — this is a decadent, drippy shake.