Cookies and Cream Milkshake
A diner-style milkshake blended with crushed chocolate sandwich cookies for classic cookies-and-cream flavor.
- Prep
- 5min
- Total
- 5min
- Serves
- 2
- Calories
- 650per serving, est.
By Time for Burgers, updated
Pulsing before blending is the step that decides the texture. Four or five short bursts break the cookies into a mix of fine crumbs and chunky pieces; a 20 to 30 second blend on medium then brings the shake together without grinding those chunks into gray sludge. Run the blender longer and the shake turns thin and muddy.
The ratio is four parts ice cream to one part milk, so the shake is thick enough to need a wide straw. Holding back 20 g of crushed cookies for the top gives a crunch that the softened pieces inside can't.
Cookies and Cream Milkshake
Prep 5 min, total 5 min. About 650 calories per serving.
timeforburgers.com/recipes/cookies-and-cream-milkshake
Serves 2.
Ingredients
Instructions
Tap a step to keep your place.
Add 2 cups vanilla ice cream, ½ cup whole milk, 4 oz crushed cookies, and 1 tsp vanilla extract to a blender.
Pulse 4-5 times to break up cookies into various sizes: some fine crumbs, some larger chunks for texture.
Blend on medium speed for 20-30 seconds until combined but still chunky with visible cookie pieces throughout.
Pour into 2 chilled glasses, top with whipped cream and the remaining ¾ oz crushed cookies, and serve with a thick straw.
Tips
- Crush the cookies in a zip-top bag with a rolling pin, leaving some pieces about the size of a fingernail. The pulsing step finishes the job.
- Let the ice cream soften on the counter for 5 minutes so the blade turns freely. Adding extra milk to free a stuck blender thins the shake fast.
- Chill the glasses in the freezer for 10 minutes. A cold glass keeps the shake thick a little longer while you add the toppings.
- Serve immediately. The cookies keep soaking up liquid, and after about 10 minutes the chunks lose their bite.
Substitutions
- Chocolate ice cream instead of vanilla: a darker, richer shake, though the cookie pieces stand out less against it.
- Mint chocolate chip ice cream instead of vanilla: same method, and you get a mint cookies-and-cream shake.
- Dairy-free: use a dairy-free vanilla frozen dessert and oat milk, and check the cookie label, since recipes vary by brand.
- Gluten-free chocolate sandwich cookies crush and blend the same way.
Make ahead & storage
A milkshake doesn't keep: it melts and the cookies go soggy within minutes, so blend it right before serving. You can crush the cookies up to a day ahead and keep them airtight at room temperature.
