Cookie Monster Shake Recipe

Soften and measure ice cream

Let the vanilla ice cream sit at room temperature for 3–5 minutes to soften slightly so it blends smoothly but remains cold.

Combine base ingredients

In a blender, add 3 cups softened vanilla ice cream, 1 cup whole milk, 1 cup cold heavy cream, and 1 teaspoon vanilla extract.

Add color

Add 2–4 drops of blue food coloring (start with 3) and pulse once to distribute color.

Prepare cookies

Coarsely crumble 6 of the chocolate sandwich cookies (reserve 2 whole cookies and 4 mini cookies for garnish). Break the mini cookies into 2–3 pieces each so there are varied textures.

Blend mix-ins

Add the 6 crumbled sandwich cookies, the broken mini cookie pieces, and 2 tablespoons chocolate chips to the blender with the shake base. Secure lid.

Pulse and finish blending

Pulse 6–8 times until cookie pieces are mostly broken into small chunks but some texture remains. Then blend on low for 5–8 seconds to fully combine without over-liquifying. If too thick, add up to 2 tablespoons milk; if too thin, add 1/4 cup ice cream and pulse once.

Prep glasses

Optionally frost the rims: press a little whipped cream around the rim of two large glasses, then press 2 mini whole cookies or cookie pieces into each rim. Place the glasses in the freezer for 2 minutes to set the rim.

Pour shake

Divide the shake evenly between two prepared glasses, pouring slowly to keep some visible cookie chunks and a light foamy top.

Top and decorate

Pipe or spoon 1/2 cup whipped cream on top of each glass (total 1 cup). Sprinkle 1/2 teaspoon blue sprinkles on each. Drizzle about 1 tablespoon chocolate syrup over each whipped cream if desired and garnish each with 1 reserved whole chocolate sandwich cookie (or broken in half) and 2 mini cookies.

Serve

Insert a wide straw and serve immediately so the shake stays cold and thick.