Introduction
Close your eyes and imagine the first sip: creamy, cold velvet that carries the faint, familiar crunch of chocolate sandwich cookies, a swirl of sweet vanilla, and a ribbon of dark chocolate syrup on top. The aroma is pure nostalgia — warm chocolate cookie notes meet the cool, milky sweetness of ice cream. Each mouthful is an irresistible contrast of silky smoothness and little cookie shards that crack and melt on your tongue.
This Oreo Milkshake is comfort in a glass — perfect for hot summer afternoons, a decadent after-dinner treat, or a fun dessert to share at casual gatherings. It’s the kind of recipe that sparks smiles: quick enough for a spontaneous craving, elegant enough to serve guests, and playful enough to make with kids. If you like the idea of turning a childhood favorite cookie into a grown-up indulgence, you’ll find this shake satisfies both cravings and memories. For another take on this classic, check out this complementary Oreo Milkshake recipe that explores slightly different proportions and presentation.
At a Glance
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 2 milkshakes
- Difficulty Level: Very easy — blender required
Nutrition Highlights
Estimated nutrition per serving (half the recipe). These values are approximations calculated from standard food composition data (USDA FoodData Central) and are intended for guidance only. For general dietary recommendations, consult resources such as the CDC or Mayo Clinic.
Per serving (1 of 2):
- Calories: ~560 kcal
- Protein: ~10.5 g
- Carbohydrates: ~70 g
- Sugars: ~53 g
- Fiber: ~2 g
- Fat: ~31 g
- Saturated fat: ~18 g
- Cholesterol: ~74 mg
- Sodium: ~390 mg
Notes: Estimates are based on 2 cups standard vanilla ice cream, 1 cup whole milk, and 8 standard Oreo cookies. Adding whipped cream, chocolate syrup, or extra cookies will increase calories and sugar. For source verification, see USDA FoodData Central and nutrition guidance from reputable health organizations such as the CDC or Mayo Clinic.
Why You’ll Love It
This recipe hits the sweet spot between indulgence and simplicity. It’s irresistibly creamy with pockets of crunchy cookie, a flavor profile that appeals to everyone from kids to adults. Beyond taste, the milkshake is a social recipe — perfect for sharing at sleepovers, birthday parties, or as a nostalgic treat during movie nights. It’s also wonderfully quick: from freezer to glass in under five minutes, which makes it ideal for last-minute entertaining or soothing a sudden sweet tooth.
Preparation Guide
Ingredients
- 8 Oreo cookies (regular)
- 2 cups vanilla ice cream (preferably high-quality, not overly icy)
- 1 cup whole milk (for a richer shake) — substitute with 2% or plant milk for lighter options
- 1/2 teaspoon vanilla extract (optional)
- Whipped cream and chocolate syrup, for topping
- Extra Oreo cookies for garnish (optional)
Optional ingredients and substitutions:
- For a thinner shake: use a little more milk (add 1–2 tablespoons at a time).
- For a thicker, richer shake: use less milk or add 1/2 cup extra ice cream.
- Vegan option: use dairy-free vanilla ice cream and almond or oat milk; swap Oreos for certified vegan sandwich cookies if desired.
- Gluten-free: use gluten-free sandwich cookies as a substitute for Oreos.
Step-by-step Instructions
- Place the Oreo cookies into a thick freezer bag. Gently pound with a rolling pin until crushed into small chunks (not a fine powder — you want texture).
- Add the milk to a blender, followed by the vanilla ice cream and Oreo crumbs.
- Pulse a few times to combine, then blend on medium until smooth but still slightly chunky. If using, add vanilla extract and pulse once more.
- Check consistency: if the shake is too thick, add a splash more milk and blend briefly; if too thin, add a few more tablespoons of ice cream and pulse.
- Pour the milkshake into two chilled glasses.
- Top each with a generous dollop of whipped cream, drizzle with chocolate syrup, and add a whole Oreo or cookie pieces for garnish.
- Serve immediately with a straw and a spoon. Enjoy!
Practical tips:
- Pulse instead of continuous blending to preserve crunchy bits of cookie.
- Chill your glasses in the freezer for 10 minutes for a colder, more memorable presentation.
- Avoid over-blending; too long and the shake warms or becomes overly smooth and loses texture.
Best Pairings
- Simple snack: Serve alongside a small plate of fresh fruit (strawberries or banana slices) to cut through sweetness.
- Coffee pairing: Enjoy the shake after espresso or a cold-brew coffee to balance richness.
- Dessert plate: Offer smaller milkshake shots as a sweet finish alongside a warm brownie or a scoop of contrasting sorbet.
- Party idea: Create a milkshake bar with toppings — crushed nuts, marshmallows, extra cookie crumbs, and sprinkles — and let guests customize. For a festive companion, try serving with bite-sized treats like Grinch Oreo Balls, which pair visually and flavor-wise.
Keeping it Fresh
Milkshakes are best enjoyed immediately. Here’s how to store and how long it will keep safely:
- Room temperature: Not safe to leave out — dairy-based milkshakes should not be kept at room temperature for more than 2 hours.
- Refrigeration: Store in an airtight container for up to 24 hours. Expect separation and a thinner texture; re-blend briefly to refresh before serving.
- Freezer: Pour into a freezer-safe container and freeze for up to 1 month. Shake will become solid/icy — thaw slightly and re-blend to serve. Note that texture will be different from the original immediately-blended shake.
Pro Tips & Tricks
- Cookie texture: For the best contrast, crush Oreos into coarse crumbs rather than a fine powder. Large bits provide those satisfying crunchy surprises.
- Ice cream choice matters: Use a high-fat, premium vanilla ice cream for a silkier mouthfeel and richer flavor. Lower-fat ice creams will yield a lighter but less creamy shake.
- Glass prep: Rimming the glass with a little chocolate syrup before pouring creates an attractive presentation and extra chocolate flavor.
- Avoid a watery shake: Start with less milk and add only as needed; it’s easier to thin a too-thick shake than to fix one that’s too runny.
- Blend temperature: Blend in short bursts to keep the mixture cold; long blending sessions can warm the shake and slightly melt the ice cream.
Creative Twists
- Vegan Cookies & Cream: Use dairy-free vanilla ice cream and unsweetened oat or almond milk. Swap regular Oreos for a certified vegan cookie if desired.
- Boozy Adult Version: Add 1 to 2 tablespoons of Kahlua, Baileys, or chocolate liqueur per serving for an adult-only treat — add after blending and pulse once to combine.
- Double Chocolate Oreo: Use chocolate ice cream instead of vanilla and add a tablespoon of cocoa powder for a deeper chocolate profile; top with chocolate shavings.
- Peanut Butter Crunch: Add 2 tablespoons of peanut butter to the blender for a cookies-and-peanut-butter combo. Garnish with chopped peanuts.
Common Questions & Answers
Q: Can I use different cookies instead of Oreos?
A: Yes — sandwich cookies, chocolate wafers, or gluten-free sandwich cookies work well. Adjust sweetness accordingly.
Q: My shake came out too thin. How do I thicken it?
A: Add a few tablespoons of ice cream and pulse until you reach the desired thickness. Alternatively, chill the glass before pouring.
Q: Can I make this ahead for a party?
A: You can pre-crush cookies and scoop ice cream into a container, but blend just before serving to preserve texture and temperature. If prepared ahead and refrigerated, re-blend before serving.
Q: How can I reduce calories or sugar?
A: Use reduced-fat ice cream, low-fat milk, or unsweetened plant milk, and reduce the number of cookies to 4–6, or substitute with lower-sugar cookies.
Q: Is this gluten-free?
A: Not with standard Oreos. Use certified gluten-free sandwich cookies to make a gluten-free version.
Conclusion
If you’re craving something nostalgic, simple, and utterly satisfying, this Oreo Milkshake delivers — a blend of creamy vanilla, crunchy cookie bits, and chocolatey finish that’s ready in minutes. Try the variations above or tweak the sweetness and thickness to suit your taste, and don’t forget to snap a photo before the whipped cream melts.
For extra inspiration and alternate presentations of this classic treat, you might enjoy this detailed Oreo Milkshake Recipe – The Salty Marshmallow and another take on the shake at Oreo Milkshake. Share your results, tag friends, and join the conversation — good food tastes better when it’s shared.
Print
Oreo Milkshake
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A creamy and indulgent Oreo milkshake that blends the nostalgic flavors of chocolate cookies and vanilla ice cream, perfect for hot summer days or casual gatherings.
Ingredients
- 8 Oreo cookies (regular)
- 2 cups vanilla ice cream (preferably high-quality)
- 1 cup whole milk (or substitute with 2% or plant milk)
- 1/2 teaspoon vanilla extract (optional)
- Whipped cream, for topping
- Chocolate syrup, for drizzling
- Extra Oreo cookies for garnish (optional)
Instructions
- Place the Oreo cookies into a thick freezer bag and gently pound with a rolling pin until crushed into small chunks.
- Add the milk to a blender, followed by the vanilla ice cream and Oreo crumbs.
- Pulse a few times to combine, then blend on medium until smooth but still slightly chunky.
- If using, add vanilla extract and pulse once more to mix.
- Check the consistency: if too thick, add a splash more milk; if too thin, add some ice cream and pulse.
- Pour the milkshake into two chilled glasses.
- Top with whipped cream, drizzle with chocolate syrup, and garnish with cookie pieces.
- Serve immediately with a straw and spoon.
Notes
For a thinner shake, add more milk; for a thicker shake, use less milk or more ice cream. Vegan and gluten-free substitutions available.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 milkshake
- Calories: 280
- Sugar: 26g
- Sodium: 195mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 37mg
