This Oreo milkshake is creamy, chocolatey, and thick with crunchy cookie bits in every sip. It blends classic vanilla ice cream, whole milk, and crushed Oreo cookies into a rich, cold treat that tastes like a grown-up milk-and-cookies moment. The texture is smooth with little cookie crumbs that give a pleasant bite; the whipped cream and chocolate syrup on top make it feel extra indulgent. It’s fast to make — just crush, blend, and serve — which makes it perfect for hot afternoons, a quick dessert, or a fun treat for kids. If you want a cookie to go with it, try pairing with a batch of easy Valentine’s Day Oreo MM Cookies for a matching Oreo theme.
Why You’ll Love This Oreo Milkshake
- Ready in minutes with just a blender and pantry staples.
- Creamy vanilla base highlights the chocolate sandwich cookie without overpowering it.
- Texture balance: silky shake plus crunchy Oreo crumbs for interest.
- Easy to scale: doubles or halves cleanly for more or fewer servings.
- Kid-friendly and party-ready with simple toppings like whipped cream and syrup.
- Flexible: omit vanilla extract if you prefer a purer chocolate-cookie taste.
- Uses whole milk for a naturally rich mouthfeel without extra work.
- Minimal cleanup: one blender and a few dishes.
What Is Oreo Milkshake?
Oreo milkshake is a blended drink made with vanilla ice cream, whole milk, and crushed Oreo cookies. It tastes like a cold, sweet cookies-and-cream dessert — think creamy vanilla with chocolate cookie bits and a hint of chocolate on top. What makes this version special is its straightforward, old-school approach: whole milk for richness, real vanilla ice cream for body, and a light splash of vanilla extract to lift the flavors. The cooking method is no-cook blender mixing, so it’s an instant comfort-food beverage for movie nights, casual get-togethers, or a weekend treat.
Ingredients for Oreo Milkshake
For the Base
- 8 Oreo cookies
- 2 cups vanilla ice cream
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
To Serve
- Whipped cream and chocolate syrup, for topping
- Extra Oreo cookies for garnish (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Oreos: Regular Oreos work best for the familiar taste and texture. For a slightly less sweet option, use reduced-sugar sandwich cookies, but the flavor will change.
- Vanilla ice cream: Use good-quality store-bought or homemade vanilla. French vanilla adds eggy richness; plain vanilla keeps it clean.
- Whole milk: Use 2% for a lighter shake or coconut milk for a dairy-free option (shake will be thinner and have a coconut note).
- Vanilla extract: Optional but brightens the flavors; omit if you want a purer cookie-forward shake.
- Whipped cream & chocolate syrup: Use store-bought or homemade whipped cream. For a lower-calorie topping, use a light whipped topping sparingly.
- Garnish: Extra Oreos are optional. Crush one and rim the glass for a fancier presentation.
Step-by-Step Instructions
Step 1 – Crush the cookies
Place the Oreo cookies into a thick freezer bag. Gently pound with a rolling pin until crushed into small pieces and crumbs.
Visual cue: Aim for a mix of fine crumbs and small chunks, not a powder.
Step 2 – Combine milk and ice cream
Add the 1 cup whole milk to a blender, followed by the 2 cups vanilla ice cream. This order helps the ice cream break up evenly.
Pro cue: If your ice cream is rock-hard, let it sit 5 minutes to soften slightly for easier blending.
Step 3 – Add the cookie crumbs
Add the crushed Oreos to the blender with the ice cream and milk. Pulse a few times to incorporate the crumbs, giving even distribution without fully pulverizing all pieces.
Step 4 – Blend smooth
Blend on medium-high until smooth, about 20–30 seconds. Stop and scrape down the sides if needed. Add the 1/2 teaspoon vanilla extract and blend briefly to mix.
Visual cue: The shake should be thick and pourable, with small cookie flecks visible.
Step 5 – Adjust consistency
If the shake is too thick, add 1–2 tablespoons of milk at a time and blend until you reach the desired pourable thickness. If too thin, add a scoop of ice cream and pulse.
Pro cue: For a spoonable shake (like a milkshake sundae), keep it thicker; for a straw-friendly shake, thin slightly.
Step 6 – Serve and top
Pour the milkshake into two glasses. Top with a generous dollop of whipped cream, drizzle chocolate syrup over the whipped cream, and add a whole Oreo for garnish if desired. Serve immediately with a straw and a spoon. Enjoy!
Pro Tips for Success
- Soften ice cream slightly for smoother blending, but not melted; 3–5 minutes at room temp is usually enough.
- Use a heavy-duty blender or pulse in short bursts to avoid overheating the motor.
- Crush cookies to a mix of crumbs and chunks for the best texture — too fine and you lose crunch; too big and it’s hard to sip.
- Add milk gradually to control thickness; frozen desserts vary by brand.
- Chill glasses before serving to keep the shake cold longer.
- Clean blender quickly: rinse with warm water and blend a splash of warm water and dish soap for easy cleanup.
- If making for kids, use shorter straws and a spoon for those thicker bites of cookie.
Flavor Variations
- Optional: Double Chocolate — swap 1/2 cup vanilla ice cream for chocolate ice cream for a richer chocolate profile.
- Optional: Mint Oreo — add a drop of peppermint extract (start with 1/8 teaspoon) or use mint Oreos for a mint-chocolate twist.
- Optional: Peanut Butter Oreo — stir in 1 tablespoon creamy peanut butter before blending for a nutty layer.
- Optional: Coffee Boost — add 1 tablespoon cooled strong coffee or espresso to deepen the flavor (won’t make it hot).
- Optional: Banana Oreo — add 1/2 ripe banana for a fruity note and thicker texture.
- Optional: Vegan version — use dairy-free vanilla ice cream and almond or oat milk; texture will be slightly different.
Serving Suggestions
- Serve with extra Oreos on a small plate so guests can dunk.
- Pair with warm brownies or a small slice of chocolate cake for a decadent combo.
- Make mini versions in shooter glasses for parties.
- Offer toppings bar: crushed nuts, sprinkles, mini marshmallows, and caramel or fudge sauce.
- Use tall milkshake glasses and a wide straw for the full diner-style experience.
- Serve as a dessert after a casual family dinner or at a summer BBQ as a sweet finish.
Make-Ahead, Storage & Reheating
- Make-ahead options: You can crush the Oreos and store the crumbs in an airtight container up to 3 days in the fridge. Pre-scoop ice cream into portions and freeze on a tray, then store in a bag for faster assembly.
- Storage duration: The finished milkshake is best immediately. Store leftovers in the fridge for up to 24 hours, but the texture will thin and separate.
- Reheating best practices: Do not heat a milkshake. If the shake separates, blend it again with a small splash of milk to re-emulsify; serve cold.
- Texture changes: Over time, Oreo crumbs will soften and the shake will become less crunchy and more cookie-flavored. Fresh is best.
Storage and Freezing Instructions
- Freezing the assembled shake is not recommended because ice crystals form and the texture becomes icy when thawed. Instead:
- Freeze only solid ingredients (ice cream, scooped into portions) or crushed cookies separately.
- Store crushed Oreos in an airtight container in the freezer for up to 1 month; thaw slightly before blending.
- If you must freeze a filled container, expect a grainy texture after thawing; revive by blending with a little extra milk and serving quickly.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | — | —: | —: | —: | —:
Approx. 540 kcal | 7 g | 68 g | 26 g | 2 g | 330 mg
Estimates vary by brands and portions.
FAQ About Oreo Milkshake
Q: My shake is too thick. How do I thin it?
A: Add 1–2 tablespoons of milk and blend until you hit the desired pourability.
Q: My shake is too thin. What can I do?
A: Add another scoop of ice cream and pulse until thicker. Freeze a scoop first if you need a faster firming.
Q: Can I use low-fat milk or non-dairy milk?
A: Yes, but expect a thinner, less creamy texture with lower-fat or some non-dairy milks.
Q: Can I make this without a blender?
A: It’s difficult. You can whisk softened ice cream and milk together by hand, then add crushed Oreos, but texture won’t be as smooth.
Q: How many servings does this make?
A: The recipe yields two generous servings.
Q: Can I use different sandwich cookies?
A: Yes, as an option. Flavor and sweetness will vary with different cookies.
TastyInspo Notes
- Rim the glass with chocolate syrup and press crushed Oreos onto the rim for a diner-style look.
- For a layered look, drizzle chocolate syrup inside the glass before pouring the shake.
- Use a wide straw and a long dessert spoon so you can enjoy both smooth shake and cookie chunks.
- For extra showmanship, torch a little marshmallow fluff on top of the whipped cream (optional) — but keep it small and controlled.
- Keep an extra Oreo on hand per serving to place as a finishing accent on the whipped cream.
Troubleshooting
- Problem: Shake tastes bland — Fix: Add the 1/2 teaspoon vanilla extract or a pinch of salt to brighten flavors.
- Problem: Cookies clump in blender and don’t mix — Fix: Pulse first, then blend on medium; use softened ice cream to help distribute crumbs.
- Problem: Shake is icy after freezing — Fix: Avoid freezing assembled shake; if icy, re-blend with a splash of milk.
- Problem: Blender struggles with hard ice cream — Fix: Let ice cream sit 3–5 minutes to soften slightly or use a powerful blender and pulse.
- Problem: Toppings melt too fast — Fix: Chill glasses and serve immediately after assembling.
Final Thoughts
This Oreo milkshake is a fast, crowd-pleasing treat that nails the nostalgic cookies-and-cream flavor with minimal effort. It works for everyday treats and quick dessert moments because it’s forgiving, adaptable, and deeply satisfying in every sip.
Conclusion
For another take on an Oreo-inspired dessert you can serve alongside the shake, check out this simple recipe: Oreo Milkshake Recipe – The Salty Marshmallow. 
Oreo Milkshake
Ingredients
For the Base
- 8 cookies Oreo cookies Use regular Oreos for best flavor.
- 2 cups vanilla ice cream Good-quality store-bought or homemade.
- 1 cup whole milk Can substitute with 2% or coconut milk.
- 1/2 teaspoon vanilla extract Optional for brighter flavors.
To Serve
- 1 cup whipped cream For topping.
- to taste chocolate syrup For drizzling on top.
- extra cookies Oreo cookies Optional for garnish.
Instructions
Preparation
- Place the Oreo cookies into a thick freezer bag and gently pound with a rolling pin until crushed into small pieces and crumbs.
- Add the whole milk to a blender, followed by the vanilla ice cream.
- Add the crushed Oreos to the blender with the milk and ice cream.
- Blend on medium-high until smooth, about 20–30 seconds. Stop and scrape down the sides if needed; add vanilla extract and blend briefly to mix.
- Adjust the consistency by adding milk if it's too thick, or ice cream if too thin, then blend again.
Serving
- Pour the milkshake into two glasses. Top with whipped cream, drizzle chocolate syrup, and add an Oreo for garnish.
