Thick Chocolate Oreo Milkshake

5 from 1 vote

Old-fashioned, thick, creamy, chocolatey — this is the Oreo milkshake of your childhood dreams!

Prep Time10

Cook Time0

Total Time10

Course: Dessert, Drinks

Cuisine: American

Servings: People

1 pint chocolate or vanilla ice cream
1 cup milk
8 Oreo cookies (or any type of chocolate sandwich cookie; plus 2 more for garnish)
1 tablespoon chocolate sauce

If you want to decorate the rim of the glass with crushed Oreos, see the instructions in the Note.
Place the ice cream, milk, 8 Oreo cookies, and the chocolate sauce in a blender and puree until smooth.
Crush the remaining Oreo cookies by placing them in a zipper-sealed plastic bag and pounding on them a few times with a rolling pin until they break into chunks.
Pour the milkshakes into two large glasses, and top each with crushed Oreo cookies. Serve the shakes immediately, with a straw.

To turn your milkshake into a masterpiece all you have to do is to smear the rim of a glass with peanut butter, then roll it around in crushed Oreos. Put the glass in the freezer until you are ready to serve it, so the Oreos stay put. It will soften as you slurp your way through and then you can nibble off the chunks of Oreo from the rim. Don't let them sit at room temperature too long—they will melt fairly quickly.
You can also fill the glasses halfway with the shake, and then drizzle or squirt a bit more chocolate sauce into the glass right against the sides so it shows through the glass, and then fill up the rest of the glass with this thick, creamy Oreo milkshake.
I used chocolate ice cream, but you could use vanilla and make a Cookies and Cream Vanilla Oreo Milkshake. Other flavors I am considering for future Oreo shakes: Dulce de Leche, Salted Caramel, anything malted, anything with coffee as a base. And I think we’ll have to give strawberry or raspberry ice cream a go as well. Add a tablespoon or two of peanut butter to the shake itself for a chocolate Peanut Butter Oreo Milkshake.
You can use whatever milk you want for this recipe, from 1% to whole, but in the case of a milkshake I always think whole milk is the way to go.