Cookies and Cream Milkshake
Chocolate cookie crumbs run through every sip of this thick vanilla shake, with a few larger pieces left for the familiar cookies-and-cream texture.
Non-alcoholicMake it like a pro.
- 01
Set aside one cookie for garnish, then roughly break the remaining five.
- 02
Add milk, broken cookies, and ice cream to a blender; pulse twice, then blend for 20 seconds until creamy with fine cookie flecks.
- 03
Divide between two chilled glasses and add the whipped cream and half a reserved cookie to each.
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Helpful equipment for making this recipe at home.
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Easy swaps
- For a fully vegan version, use dairy-free vanilla frozen dessert, plant milk, vegan sandwich cookies, and dairy-free whipped topping; verify each label because formulations and cross-contact warnings vary.
- Use four cookies instead of six to reduce added sugar and calories.
- Add one teaspoon unsweetened cocoa for a darker chocolate flavor without more sugar.
Mixpert tips
- Pulse before blending so cookie pieces do not collect beneath the blades.
- Divide the whipped cream evenly so each serving matches the nutrition estimate.
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Cookies and Cream Milkshake FAQs
How do I keep cookie pieces in a cookies-and-cream milkshake?
Blend the ice cream and milk first, then pulse in most of the chocolate sandwich cookies only briefly. Save the measured cookie portion for the top. Blending all the cookies to powder makes the shake uniformly speckled instead of giving small crunchy pieces.
How many cookies go in a cookies and cream milkshake?
Five cookies are blended into this two-serving recipe and one is divided for garnish. Use four total for a less sweet shake.
How do I keep cookie pieces in the milkshake?
Pulse the cookies briefly rather than blending for a long time. This keeps small, pleasant pieces instead of turning every crumb into powder.