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Pulsing the Oreo cookies briefly rather than fully blending them keeps small, visible chunks throughout the milkshake instead of turning the whole thing an even grey-brown - the whole point of adding cookies is the crunch and contrast, which disappears if they're pulverized too finely. Using well-frozen strawberries alongside the ice cream is what keeps this thick enough to need a straw with real resistance.
Per serving
480kcal
Calories
8g
Protein
62g
Carbs
22g
Fat
3g
Fiber
Prep Time
10 min
Cook Time
0 min
Servings
2 people
Difficulty
easy
44g
Sugar
Follow step-by-step with voice guidance.
Add the vanilla ice cream, milk, frozen strawberries, and half the Oreo cookies to a blender.
Blend on high speed for 30-45 seconds, until mostly smooth but with small cookie chunks still visible.
Roughly chop the remaining Oreo cookies and fold them into the blended milkshake by hand for extra texture, or pulse very briefly to combine.
Pour into tall glasses.
Top with whipped cream and a whole Oreo cookie for garnish.
Serve immediately with a wide straw or spoon.
Pulse the Cookies, Don't Fully Blend: Stopping the blender while some cookie chunks remain visible keeps the milkshake's texture interesting - fully blending turns everything a uniform grey-brown color and loses the crunch. Use Well-Frozen Strawberries: Along with the ice cream, frozen strawberries help keep the shake properly thick without needing extra ice, which would dilute the flavor. Don't Over-Blend: Stop as soon as the mixture reaches a thick, milkshake consistency - over-blending can start to melt the ice cream too much, thinning the final texture.
Yes, but the milkshake won't be quite as thick - consider adding a few extra ice cubes to compensate for the missing frozen texture.
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