Cookies And Cream Shake Recipe

Chill glass

Place a 16 oz serving glass in the freezer for 5–10 minutes to chill while you prepare the shake.

If rimming the glass, place the 1 tablespoon of crushed cookie crumbs on a small plate.

Break 5 of the Oreo cookies into quarters and reserve the 6th whole cookie for blending and the extra one for garnish.

Add the vanilla ice cream (2 cups), whole milk (1 cup), vanilla extract (1/4 tsp), and granulated sugar (1 tsp) to a high‑speed blender.

Add the broken Oreo pieces to the blender. Reserve about 1 tablespoon of coarse cookie pieces if you want more texture to fold in later.

Blend on medium-high for 10–20 seconds until smooth but still thick. Pulse if you prefer visible cookie flecks. If the shake is too thick to blend, add up to 1–2 tablespoons more milk and pulse again.

Taste quickly and adjust sweetness if needed: add up to 1/2 teaspoon additional sugar and pulse 1–2 times to incorporate.

Remove the chilled glass from the freezer. (Optional) Run a little chocolate syrup inside the glass for decoration.

If rimming, dip the rim of the glass lightly in a small amount of milk or chocolate syrup then into the crushed cookie crumbs to coat the rim.

Pour the blended shake into the prepared 16 oz glass, leaving a little room (about 1/2 inch) at the top for toppings.

Top with 2 tablespoons whipped cream, drizzle with 1 tablespoon chocolate syrup, and place the reserved whole cookie on top or on the rim as a garnish.

Serve immediately with a wide straw and long spoon.