Description
A thick, creamy, and indulgent cookies and cream milkshake made with high-quality vanilla ice cream, whole milk, and real cookie chunks, topped with stabilized whipped cream.
Ingredients
Scale
- 4 cups (960g) high-quality vanilla ice cream
- 1/2 cup (120ml) whole milk
- 2 tablespoons (30ml) heavy cream
- 1 teaspoon vanilla extract
- A tiny pinch of sea salt
- 10–12 vanilla sandwich cookies (broken into quarters)
- 1 teaspoon sugar (optional, for whipped cream)
- Extra cookie crumbles for garnish
Instructions
- Break vanilla cookies into quarters, reserving a few pieces for garnish.
- Let the vanilla ice cream sit on the counter for 5-10 minutes to soften slightly.
- Add softened ice cream, whole milk, vanilla extract, a pinch of salt, and half of the broken cookies to a blender.
- Pulse to break up cookies, then blend on medium-high speed for 30-45 seconds, scraping down sides as needed, until smooth and thick.
- Pour the blended shake into a large bowl and gently fold in the remaining cookie pieces to maintain texture.
- In a chilled mixing bowl, whip heavy cream (and optional sugar/vanilla) until stiff peaks form.
- Pour the shake into chilled glasses, top with whipped cream, sprinkle with fine cookie crumbs, and serve immediately.
Notes
For best results, chill your glasses in the freezer for 15 minutes before serving. Ensure ice cream is softened but not melted to avoid a chunky or soupy texture. Whipped cream can be stabilized with cornstarch or powdered sugar if serving at a party. Milkshakes do not store well; consume immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 650
- Sugar: 55
- Sodium: 350
- Fat: 35
- Saturated Fat: 22
- Carbohydrates: 75
- Fiber: 2
- Protein: 12
Keywords: cookies and cream milkshake, thick milkshake, homemade milkshake, dessert drink, vanilla ice cream shake, whipped cream topping