5 Irresistible Sips of This Oreo Milkshake Recipe

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It was one of those late nights, long day, dishes still in the sink, and my sweet tooth was louder than ever. I didn’t want to bake, didn’t want to wait, just needed something cold, chocolatey, and comforting. I opened the freezer, spotted a tub of vanilla ice cream and that half-finished pack of Oreos hiding behind the peas. Five minutes later, I was sipping the most indulgent, creamy Oreo milkshake I’ve ever made.

And now? This Oreo milkshake recipe has become a regular. Whether I’m whipping one up for an after-school treat or sneaking a late-night dessert for myself, it hits the spot every single time. If you love cookies and cream, this is the milkshake that dreams are made of. I’ve even made it as a fun dessert for guests after a BBQ. Everyone loves it, and it’s easier than baking a full dessert.

Why You’ll Love This Oreo Milkshake Recipe

• Made with just 4 simple ingredients
• Thick, creamy, and ultra chocolatey
• No prep needed, ready in 5 minutes
• Easily customizable with extra toppings or mix-ins
• A family favorite everyone will beg for again
• Feels like a milkshake-shop indulgence made right at home

Ingredients

Oreo cookies
These are the star. I usually use classic Oreos, but double-stuf works too if you want extra creaminess. Once, I even tried the mint flavor, and it added such a cool twist. If you like extra texture, don’t blend them too finely.

Vanilla ice cream
I like to let mine sit for 2 to 3 minutes so it blends more easily. I once used chocolate ice cream when vanilla ran out, and the result was intensely rich and even more decadent. You can experiment depending on your mood.

Whole milk
Just enough to get things moving in the blender without thinning it out too much. You can also try oat milk or almond milk if you’re dairy-free. I’ve done that for friends, and it still turns out creamy and dreamy.

Vanilla extract
This is optional, but I highly recommend it. It adds that classic milkshake-shop aroma. One time I forgot it, and while the shake was still good, it was definitely missing something.

Toppings
Whipped cream, chocolate syrup, extra crushed cookies. Sometimes I even add crushed pretzels for a salty crunch. My kids always want sprinkles too.

Full measurements are listed in the recipe card.

How to Make the Recipe

Step 1: Crush the cookies

Place your Oreo cookies into a sealed freezer bag. Gently crush them using a rolling pin or your hands. You want chunks, not dust, for that perfect cookies-and-cream vibe.

Step 2: Blend the base

Add milk to your blender first, then scoop in the ice cream. Top with crushed Oreos and vanilla extract if using. Pulse a few times, then blend until smooth and creamy. Your kitchen will smell like dessert heaven.

Step 3: Adjust texture

If it’s too thick, add a splash more milk. If too thin, toss in an extra scoop of ice cream or another Oreo or two. I’ve had to make this call many times depending on how melted my ice cream was.

Step 4: Serve it up

Pour into tall glasses. Top with whipped cream, a drizzle of chocolate syrup, and maybe an extra cookie for garnish. I love serving it with both a straw and a long spoon. It’s thick enough to need both.

Pro Tips

• Let the ice cream soften slightly so it blends smoothly
• Use chilled glasses for that frosty milkshake-shop feel
• Want extra crunch? Stir in some cookie pieces after blending
• For a thicker shake, use less milk or freeze the crushed Oreos beforehand
• Don’t skip the vanilla extract, it really does elevate the flavor
• You can make a double batch and store half in the freezer

Recommended Equipment for This Recipe

• High-speed blender
• Freezer-safe storage bag
• Rolling pin or any heavy utensil
• Tall dessert glasses or milkshake mugs
• Ice cream scoop and long-handled spoon

Serving Suggestions

• Serve with burgers or fries for a diner-style combo
• Make a milkshake bar with different Oreo flavors and toppings for parties
• Pair with brownies, cupcakes, or chocolate chip cookies
• Add crushed mint candies or peanut butter drizzle for extra flair
• Serve in mason jars with paper straws and a cookie on the rim

Storage and Make-Ahead Tips

• Best enjoyed immediately after blending for peak texture
• You can prep crushed Oreos in advance and store in a jar
• Store leftover milkshake in the freezer in a mason jar with lid
• To serve again, re-blend with a splash of milk for a fresh consistency
• Freeze extra milkshake in popsicle molds for a creamy frozen treat

Closing Thoughts

This Oreo milkshake recipe is the kind of thing you keep in your back pocket for life’s sweet moments. It’s easy, comforting, and guaranteed to make people smile. Whether you’re making it for a crowd, a family movie night, or a quiet treat just for yourself, you’ll be glad you made it. And honestly, once you’ve had one, you’ll probably make it again tomorrow. I always do.

Don’t forget to check the recommended tools above to make the blending and serving even smoother and more fun.

FAQs

Can I use a different type of milk?
Yes, almond, oat, or 2% milk all work. Whole milk gives the creamiest result though.

Can I use flavored Oreos?
Absolutely. Try mint, peanut butter, or birthday cake for fun variations.

Can I make it without a blender?
Yes. Mash the cookies and stir everything together with softened ice cream. It won’t be as smooth but still delicious.

How do I make it thicker?
Use less milk, more ice cream, or freeze your crushed cookies before blending.

Can I make this ahead of time?
It’s best fresh, but you can freeze and re-blend with a splash of milk when ready.