Oreo Shake
A thick, indulgent Oreo milkshake — vanilla ice cream, milk, and crushed Oreos blended together. The kind of dessert-as-drink that feels like a treat. The trick is using a thick base (real ice cream, not soft serve) and blending just long enough to incorporate without thinning.
Prep Time
12 min
Cook Time
11 min
Servings
4
Calories
193 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Oreo1
- Milk1 cup
- Ice Cream2 scoops
- Ice1
- Sugar½ cup
- Yogurt½ cup
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Oreo1
- Milk1 cup
- Ice Cream2 scoops
- Ice1
- Sugar0.5 cup
- Yogurt0.5 cup
Instructions
- 1
Take 3 cups of vanilla ice cream out of the freezer 5 minutes early — slightly softened ice cream blends easier without melting completely.
- 2
Crush 6 Oreo cookies roughly with a rolling pin or pulse briefly in a food processor. You want pea-sized pieces, not powder.
- 3
Add the slightly-softened ice cream to a blender. Pour in ½ cup of cold whole milk (use less for a thicker shake, more for a thinner one).
- 4
Blend on medium speed for 20-30 seconds — just until smooth and combined. Over-blending warms the shake and thins it dramatically.
- 5
Add 4 of the crushed Oreos to the blender. Pulse 3-4 times to incorporate but leave visible cookie pieces. Save 2 crushed Oreos for topping.
- 6
Pour into a tall chilled glass. Top with whipped cream, the remaining crushed Oreos, an Oreo wedged on the rim, and a maraschino cherry. Serve immediately with a wide straw.
Watch how to make Oreo Shake
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💡 Expert Tips
- 1.Slightly softened ice cream. Frozen-hard ice cream doesn't blend smoothly. Five minutes on the counter makes a big difference.
- 2.Don't over-blend. Each second of blending warms the shake and thins it. Aim for just-combined, then stop.
- 3.Whole milk, not skim. Skim makes the shake thin and watery. Whole gives the proper rich texture.
- 4.Pulse the cookies in last. Adding cookies during the full blend pulverizes them. Pulsing afterwards keeps visible chunks.
🔬 Why It Works
Great milkshakes have the right thick-but-drinkable consistency — too thick and they don't move up the straw; too thin and they feel watered down. The ice cream provides the body; milk provides the flow; blending time controls how thin it becomes. Slightly softening the ice cream before blending lets it incorporate without requiring extra blending time. Cookies pulsed in at the end keep visible texture instead of disappearing into the shake.
Frequently Asked Questions
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4.1
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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