Thick and Creamy Oreo Milkshake

Every summer, without fail, I order an Oreo milkshake from the ice cream parlor Sundae School on Cape Cod. It’s the only flavor I ever get, and they make what I deem the perfect milkshake. Why is it so perfect? It’s because they use real milkshake machines with wands that turn the ice cream and milk into a thick, drinkable treat without pulverizing the cookies into something unrecognizable. I love milkshakes more than just eating ice cream straight-up, so making a good at-home milkshake is something I take very, very seriously. Here’s how I recreate my favorite ice cream drink at home.

For an Oreo milkshake, the ingredient list is simple: softened vanilla ice cream, milk, and chopped Oreo cookies. You can definitely up the Oreo factor and start with cookies-and-cream ice cream if you want, and while you can use any kind of milk, the richer the milk, the tastier the milkshake.

As much as I would love to have a milkshake machine at home, my cabinets can’t accommodate another piece of kitchen equipment. A regular blender will do the trick here, as long as you chop the Oreos into small bits first.

Blend the milkshake with only half of the cookie bits to start to really get a milkshake base full of Oreo flavor. Then add the remaining cookies and pulse briefly to incorporate them into the shake. What you’re left with is a well-blended cookie shake that still has bites of cookie left.

I’m a bit of a purist about milkshakes and generally eschew toppings, but there’s no stopping you from adding some whipped cream, a drizzle of chocolate sauce or hot fudge, or more cookies on top (or all three!). Keep the cookie on top whole and just dip into the shake, or else make sure the pieces you sprinkle on are chopped finely enough to be able to slurp up in the straw — no one likes toppings blocking your sips!