Milkshake-and-fries Combo Recipe

Prepare crushed cookies

Place 6 Oreo cookies in a zip-top bag and crush with a rolling pin or pulse 2–3 times in a food processor until you have a mix of fine crumbs and small chunks. Reserve about 2 tablespoons of the fine crumbs for garnish and set aside the rest for blending.

In a blender, combine 3 cups vanilla soft serve, 1 cup whole milk, and (if using) 1 cup vanilla ice cream for extra thickness. Add the crushed Oreo pieces (all but the reserved garnish). If you prefer sweeter, add 1 teaspoon granulated sugar.

Blend on medium-high in 10–15 second pulses until evenly combined but still slightly chunky — you want visible bits of Oreo. If the shake is too thick to blend, add up to 2 tablespoons cold water or an extra splash of milk to reach a drinkable but creamy consistency.

Run chocolate syrup around the inside of chilled serving glasses to create a drizzle effect. Pour the shake into the glasses, leaving room for toppings.

Sprinkle the reserved Oreo crumbs on top of the shake and finish with an additional small drizzle of chocolate syrup.

Crumble 4 more Oreo cookies finely in a bowl or pulse them briefly in a food processor. Stir in 1 tablespoon melted unsalted butter until the mixture holds together slightly — this creates a crunchy, slightly clumpy crumble ideal for sprinkling on the shake or for an optional side garnish.

If serving immediately, reserve some crumble to sprinkle over milkshake tops and the remainder can be used to dip fries for a novelty sweet-salty contrast.

If using whole potatoes: cut potatoes into 1/4–1/2-inch thick matchsticks. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Dry fries thoroughly with a clean kitchen towel or paper towels. Toss the dry fries with 1 tablespoon cornstarch (if using) to help create an extra-crisp exterior.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the fries in batches for 4–5 minutes until pale and just tender but not browned. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the pre-cooked fries a second time in batches for 2–3 minutes until golden brown and crisp. Drain well.

Immediately season the hot fries with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using). Toss gently to coat evenly.

Portion 1/2 cup ketchup into a small dipping ramekin. Optionally add 2 tablespoons extra chocolate syrup or malt to a second ramekin as a playful dip for fries or as an extra shake drizzle.

To serve the combo: place a glass with the milkshake alongside a serving basket or plate of fries. Sprinkle extra Oreo crumble over one side of the milkshake and provide the ketchup and optional chocolate dip for the fries. Serve immediately while fries are hot and the shake is cold.