Oreo Shake Recipe

Crush cookies

Place 6 of the Oreo cookies in a clean zip-top bag or between two sheets of parchment. Using a rolling pin or the bottom of a heavy pan, gently crush until you have a mix of fine crumbs and small chunks. Reserve 2 cookies whole to crush lightly for garnish or to break into quarters for blending if you prefer larger chunks.

Add the vanilla ice cream (3 cups), whole milk (1 cup), vanilla extract (1/2 tsp), and granulated sugar (1 tbsp) to a blender.

Add the 6 crushed Oreo cookies to the blender. If you want larger cookie pieces in the shake, instead add 4 crushed and 2 quartered cookies so the blender leaves some chunks.

Optional: drizzle the inside of each serving glass with chocolate syrup (about 1 tsp per glass) for presentation.

Secure the lid and blend on medium-high for 20–30 seconds until smooth but still slightly textured. If the shake is too thick, add up to 2 tablespoons more milk and pulse again. If it’s too thin, add one more scoop (1/2 cup) of ice cream and blend briefly.

If you want ice-cold, thicker texture, add up to 4 ice cubes and pulse 2–3 times until incorporated, being careful not to overblend or melt the shake.

Pour the shake into two tall glasses (about 16 oz each).

Top each shake with about 1/4 cup (2 tbsp) whipped cream, a drizzle of chocolate syrup (1 tbsp per glass), and sprinkle with the reserved crushed Oreo crumbs (about 1 tbsp per glass). Optionally place a quartered Oreo on the rim for presentation.

Serve immediately with a wide straw or spoon.