Milkshake - Cookies & Cream Recipe

Soften Ice Cream

Remove the vanilla ice cream from the freezer and let it sit at room temperature for 3–5 minutes so it softens slightly but does not melt. This makes blending smoother and prevents separation.

Separate the chocolate sandwich cookies into halves. Reserve 4 attractive halves for garnish. Roughly break the remaining cookies into quarters so they are easier to pulse in the blender.

Add the softened vanilla ice cream, whole milk, heavy cream, granulated sugar, and vanilla extract to a blender. Pour in the milk first, then the creams to help the blender operate smoothly.

Add the roughly broken cookies to the blender. Secure the lid and pulse 6–8 times on medium speed to chop the cookies into small pieces while keeping some texture. If you prefer a smoother shake, blend continuously for 20–30 seconds; for more big cookie chunks, pulse fewer times.

Stop and taste (use a clean spoon). If the shake is too thick to pour, add up to 2 tablespoons (about 30 ml) more milk and pulse once or twice until it reaches the desired pouring consistency.

Drizzle about 1/2 tablespoon of chocolate syrup inside the walls of each milkshake glass (optional) to create a decorative streak.

Pour the blended cookies & cream milkshake into 4 chilled 12-ounce (approx.) glasses, dividing evenly.

Top each milkshake with a generous dollop of whipped cream. Place a reserved cookie half on the rim or into the whipped cream of each glass. Drizzle remaining chocolate syrup over the whipped cream and finish each with a maraschino cherry.

Serve immediately with a wide straw and a long spoon to scoop any cookie bits. Consume within 15 minutes for best texture.