Cookies and Cream Milkshake
Vanilla ice cream and milk blended with crushed chocolate sandwich cookies for a thick, speckled milkshake studded with cookie crumbs throughout.
The trick to a good cookies and cream shake is pulsing the cookies in at the end instead of blending them from the start, which keeps some texture instead of turning everything gray. A few whole cookie halves stacked on top signal what is inside before the first sip is even taken. It comes together faster than most desserts.
Ingredients
Method
Tap a number to mark a step doneCombine the ice cream, milk, and vanilla extract in a blender and blend until smooth, thick, and fully combined.
Roughly break 4 of the cookies apart with your hands and add the broken pieces to the blender jar.
Pulse 4 to 5 times, just until the cookies break into small flecks; avoid fully pureeing them into the shake.
Pour the milkshake into a tall glass, using a spoon to help scrape out the thicker mixture from the blender.
Top the milkshake with whipped cream and stand the remaining 2 cookie halves upright in the glass before serving.
Kitchen note
Pulse the cookies instead of blending continuously; a full blend turns the whole shake gray, while pulsing keeps distinct dark and light flecks.
