This Oreo milkshake is a cold, creamy blend of vanilla ice cream, milk and chocolate sandwich biscuits, served straight from the blender. It takes only a few minutes to make, and you can adjust the milk for a thick shake or a more sippable drink.
Ingredients
- 2 cups (about 300 g) vanilla ice cream
- ¾ cup (180 ml) whole milk, plus a little extra if needed
- 6 Oreo cookies (about 68 g), broken into pieces
- ¼ teaspoon (1 ml) vanilla extract, optional
- 2 tablespoons (30 ml) whipped cream, optional, to serve
- 2 Oreo cookies (about 23 g), optional, for topping
Instructions
- Get the ingredients ready. Measure the milk and ice cream, and break the six cookies into rough pieces. If the ice cream is very hard, leave it on the counter for a few minutes while you prepare the other ingredients; it should soften slightly but remain frozen.
- Add the milk and ice cream. Pour the milk into a blender jug first, then add the ice cream, cookie pieces and vanilla extract, if using. Adding the liquid first helps the blades catch the ingredients and blend them evenly.
- Blend briefly. Start on a low setting, then increase to medium-high for about 20–30 seconds, stopping as soon as the shake looks smooth and the cookie pieces are evenly distributed. Avoid blending for longer than necessary, as friction can soften the ice cream and make the drink thinner.
- Check the consistency. Spoon a little into a glass or check it with a spoon. For a thinner milkshake, add milk one tablespoon (15 ml) at a time and blend for a few seconds after each addition. For a thicker result, blend in another small scoop of ice cream.
- Pour and finish. Divide the milkshake between two chilled glasses. Add whipped cream and crumble the two topping cookies over the top, if you like. Serve immediately with wide straws or long spoons.
Tips
- Keep the ingredients cold. A chilled glass helps the shake stay thick for longer, especially on a warm day. Put the glasses in the fridge or freezer while you measure the ingredients. If using the freezer, a short chill is enough; glasses do not need to be frozen solid.
- Adjust thickness gradually. Different ice creams vary in firmness, and cookie size can affect how the mixture blends. Begin with the stated 180 ml of milk, then add small amounts only if needed. It is easy to thin a shake, but difficult to make it thicker again without adding more ice cream.
- Use a blender that suits the batch. A standard jug blender works well for two servings. If your blender has a wide jug and the blades do not catch the mixture, pause, switch it off, and use a spatula to move the ingredients towards the blades. Never put a utensil into a running blender.
- Choose a suitable milk or ice cream swap. Semi-skimmed milk makes a slightly lighter, less rich shake; oat or soya milk can be used for a dairy-free version, but choose a creamy one for a closer texture. Use dairy-free vanilla ice cream and check that the cookies and toppings suit your needs. The taste and thickness will vary by product.
Serving Suggestions
Serve the shake as soon as it is blended, when the contrast between the cold, thick drink and the crunchy cookie topping is at its best. Two medium glasses make a generous dessert-sized portion; for a smaller sweet treat, divide the mixture between four small glasses instead. A wide reusable straw is useful because crumbs can block a narrow one, while a long spoon makes it easy to scoop up the cookie pieces.
For a simple finish, top each glass with a swirl of whipped cream and a crushed cookie. You can also leave the cream off and sprinkle the crumbs directly onto the shake. If serving with food, pair it with a plain biscuit, a slice of chocolate cake or a small bowl of fresh berries. These are optional accompaniments rather than ingredients in the shake, so keep them modest if you want the Oreo flavour to remain the focus.
Variations
Extra-cookie version: Add one more cookie to the blender for a stronger chocolate-biscuit flavour. The shake will become a little thicker and more speckled, so add a splash of milk if the blender struggles or the result is too dense. Reserve the topping cookies for serving rather than blending all of them, so there is still some texture on top.
Chocolate version: Blend in 1 tablespoon (15 ml) of chocolate syrup or 1 tablespoon (5 g) of cocoa powder. Syrup gives a sweeter, smooth chocolate note; cocoa is less sweet and can taste more intense. If using cocoa, blend thoroughly so it does not leave dry pockets, and taste before adding extra sweetener because the cookies and ice cream already contribute sweetness.
Mint version: Add a small amount of peppermint extract, starting with ⅛ teaspoon (about 0.6 ml), along with the other ingredients. Extracts vary in strength, so do not pour it in freely. A few drops can be enough; too much can overwhelm the vanilla and cookie flavour. A small handful of chocolate chips can add extra crunch if desired.
Dairy-free version: Use dairy-free vanilla ice cream and a creamy plant-based milk, such as oat or soya. Blend and adjust the milk in the same way as the standard recipe. Some alternatives are less rich or freeze more firmly, so the finished shake may be less creamy or need a little more liquid. Check package labels if you are avoiding particular ingredients or allergens.
Storage and Reheating
A milkshake is best made just before serving. If you have leftovers, transfer them to a covered container and refrigerate promptly, within 2 hours of blending. Drink within 24 hours for the best texture; separation and melting are normal, and the shake may become thinner as it stands. Stir or briefly re-blend it before serving. Do not leave it at room temperature for an extended period.
For longer storage, freeze the leftover shake in a freezer-safe container, leaving a little room at the top for expansion, and use it within about 1 month for the best quality. Thaw it in the refrigerator until soft enough to blend, then process briefly with a splash of milk. It will not have exactly the same texture as a freshly made shake. Reheating is not appropriate for this cold drink.
Frequently Asked Questions
Can I make an Oreo milkshake without a blender?
Yes, although the texture will be less smooth. Let the ice cream soften until it can be stirred, finely crush the cookies in a sealed bag, then whisk or mash everything together in a large bowl with the milk. Add the milk gradually and stir until the mixture is drinkable. A hand blender can help, but use a tall, sturdy container to limit splashing.
How do I make the milkshake thicker?
Use firm ice cream straight from the freezer and start with the measured milk rather than pouring in extra. Blend only until the ingredients come together. If the finished shake is still thinner than you prefer, blend in another small scoop of ice cream. Avoid adding ice cubes: they can dilute the flavour as they melt and make the texture icy rather than creamy.
Can I prepare it ahead of time for guests?
It is better to measure the ingredients and chill the glasses ahead, then blend when you are ready to serve. The shake melts and separates as it waits, so making it hours in advance will not give the same thick texture. If you must blend it shortly before serving, keep it covered in the refrigerator and give it a quick stir or blend just before pouring.
Can I use chocolate ice cream instead of vanilla?
Yes. Chocolate ice cream gives a richer, more chocolate-forward drink and makes the vanilla flavour less noticeable. Start with the same quantity and blend as directed. Because chocolate ice creams differ in sweetness and firmness, taste the shake before adding any syrup or extra milk; you may not need either adjustment.
Why is my Oreo milkshake too runny?
The ice cream may have softened too much, the milk may have been measured generously, or the ingredients may have been blended for too long. Add a scoop of ice cream and blend briefly to thicken it. Next time, keep the ice cream cold, measure the milk before blending and add any extra milk only a tablespoon at a time.
Can I make one serving instead of two?
Yes. Halve each ingredient, using 1 cup (about 150 g) of ice cream, ⅜ cup (90 ml) of milk and 3 Oreo cookies. A smaller amount may not reach the blades in a large blender jug, so a personal blender or a narrow container with a hand blender may work better. Keep the same short blending approach and adjust the milk to taste.
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