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Best Oreo Milkshake Recipes

Best Oreo Milkshake Recipes

Oreo Milkshake Shopping Tips

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Oreo Milkshake Cooking Tips

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.


How to Make an Oreo Milkshake

Milkshakes are a classic American frosty treat. A creamy combination of ice cream and milk, they're served at diners and dairy shops, including fast-food favorites like Dairy Queen, Burger King, and Sonic. And while they're a delicious treat to order alongside your burger, you can easily make them at home and save a few dollars. All you need are a few simple ingredients and a blender.

Super-thick milkshakes are often typically made with a milkshake machine, the kind of contraption typically reserved for restaurants. If you happen to have one at home, you can reduce the amount of milk in this recipe and use it instead of a blender—just break up the Oreos and add them at the end of mixing. Otherwise, a good blender will do the trick and break up the cookies for you.

If your blender is hardworking, try adding half the milk to start, adding more as needed to make it blend. This will make a thicker shake. If you're in a pinch and need to use water to make this milkshake instead of milk, you can—it just won't be nearly as creamy as you might like.

With a bit of cookie crunch, rich chocolate sauce, and creamy texture, it's no wonder that people are so fond of this flavorful Oreo milkshake. Serve with a colorful straw.


Shake Shack has some amazing flavor choices, from seasonal flavors to the classics. Beyond those, they also have peanut butter, black and white, and salted caramel. Their milkshakes are smooth, creamy, and delicious. Shake Shack's shakes are a bit more on the expensive side though, at $5.79 for speciality and $5.29 for the originals.

Have you heard about their newest shake yet, the Dr. Pepper shake? If you haven't, you need to catch up. If you're not into trying that new combination out, there are plenty more options. Burger King has the favorites (vanilla, chocolate, and strawberry) and the speciality Oreo from small ($2.49) to large ($3.59) in size. Sometimes they have limited-time shake flavors, so make sure to keep up.


A delicious boozy milkshake recipe made with vanilla ice cream, crushed OREO cookies, and chocolate liquor.

Ingredients

  • 10 OREO Cookies, crushed
  • 1 pint vanilla ice cream
  • 1/2 cup whole milk or heavy whipping cream
  • 2 ounces chocolate liqueur

Instructions

  1. Combine all the ingredients in a blender and blend on high speed until smooth.
  2. Pour into glasses and top with whipped cream. Garnish with an OREO cookie or OREO crumbs. Enjoy immediately.

Notes

We used Godiva White Chocolate Liquor but regular chocolate liquor works well too.

For an extra OREO flavor, use cookies and cream ice cream!

Nutrition Information:

The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog or share on Instagram and tag @crayonsandcravings


Best Oreo Milkshake

Make the best Oreo milkshake for your next family movie or game night. A perfect summer treat on a hot day too.

My whole family loves Oreos. I often use them in treats so I always have a package on hand. This Best Oreo Milkshake uses Oreo ice cream which makes it come together quickly.

While it’s not necessary to make the rims of the glass fancy, it sure adds to the experience of enjoying the milkshake. I love finding easy ways to make things special. I always have white chocolate chips. Who am I kidding, I always have all kinds of chocolate chips! If you have milk or semi-sweet chocolate chips on hand, you can certainly use those.

What makes this the best Oreo milkshake? It’s a bit over the top. You may also be wondering why the addition of vanilla. It’s adds a touch of decadence. I wanted to make these milkshakes extra special for my boys. They worked hard all year in school and this was a first day of summer vacation treat.

When you dip the rims of the glasses, work quickly to add the crumbs. I prefer to sprinkle the crumbs rather than dip them for a couple of reasons. The first is you get better coverage on the white chocolate. The second is so clumps of chocolate don’t drip into the crumbs wasting them.

The reason I use the chocolate wafer cookies for the rim is because you get a finer crumb than with Oreos. The cream in the Oreos clumps and makes the crumbs sticky.

We are a milkshake loving family. Other favorites include this fresh peach milkshake and this fall-flavored pumpkin spice milkshake.


Oreo Milkshake Recipe | Milkshake Recipe

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Best Creamy Oreo MilkShake Recipe

Oreo Milk Shake is a popular Beverage. During cold months we still don't like this shake often because it is cold and we eat a lot of chocolate. But this is an easy dessert to enjoy in cold. Milk Shake is popular among a shake. This is made with milk along with vanilla ice cream. This creamy, thick, smooth milkshake will be ready in less time. Vanilla Ice cream gives a unique flavor. I like the Homemade Oreo Milk Shake. I liked the Oreo cookies. Throw the perfect Best Creamy Oreo Milk Shake together with simple ingredients. The ultimate Oreo Milkshake is very easy to make at home. You love it if you are an oreo lover. This recipe is very delicious!.

So I am sharing the Best Creamy Oreo Milk Shake recipe. For the making of Oreo Milkshake, no special ingredient required. This is made with vanilla ice cream, milk, oreo chocolate bar, oreo whipped topping and oreo cookie. During the making of oreo shake first, blend the milk along with vanilla ice cream. Adding ice cream to your shake makes it creamy and rich. Oreo milkshake is creamy and drinks with a straw due to less consistency. There are many variations in the milkshake like-Mango milkshake, Honey almond shake, etc. This is also called an oreo cream shake.

This shake is served the garnishing of one oreo cookie with a chocolate bar. This Oreo shake is an amazing drink and is quite popular among adults and children. But trust me This drink is not for the light-hearted, only if you are a dessert lover then you are going to love it. So next time when you are planning a serving a drink with your friends, You can try this delicious creamy Oreo shake . My kid likes oreo cookie, So I prepare this shake at home during hot weather. I hope you can try this recipe, I am sure will not disappoint you.


OREO MILKSHAKE RECIPE

Oreo milkshake recipe with step-wise pictures. Oreo milkshake is delicious, rich and creamy drink prepared with oreo cookies, ice cream and milk. This is super easy to make and will be ideal dessert drink for kids. This can be served with ice cream or whipped cream on top.

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INGREDIENTS:

  • Oreo cookies – 15
  • Milk – 2 cups
  • Vanilla ice cream – 4 scoops
  • Instant coffee powder – 1/2 tsp (optional)

Crush roughly and add oreo cookies to a blender along with other ingredients. Blend together until frothy.

Take a tall glasses, pour some chocolate syrup over the sides. Pour the prepared oreo milkshake and refrigerate it.

Before serving, add ice cream or whipped cream on top and garnish with some crushed oreo cookies. Serve immediately and enjoy.


Ingredients of Oreo Milkshake

  • 4 Oreo cookies
  • 1 cup vanilla ice cream
  • sugar as required
  • 1 cup milk
  • 1 tablespoon chocolate sauce

How to make Oreo Milkshake

Step 1 Crush the cookies

To prepare this delicious shake recipe, take a bowl and coarsely crush the Oreo cookies in it. You don't need to powder them, they should be crushed enough to be blended into a shake.

Step 2 Blend it all together

Now, pour milk and chocolate syrup in a blender. Also, add Oreo cookies and ice-cream in the blender. Blend well all the ingredients until combined completely.

Step 3 Top up with more crushed cookies

Crush and crumble some Oreo cookies in a bowl. You can also put them in a plastic bag and pound them with a rolling pin.

Step 4 Serve and indulge in the goodness

Pour the prepared milkshake into a glass. Finally, top the milkshake with the crumbled Oreo cookies. Serve immediately with a straw.


Vegan Oreo Milkshake

Vanilla ice cream and oreo cookies together, you know it’s going to be good!

I knew it when I topped my homemade vanilla ice cream with golden oreo crumbles and I definitely knew it when I decided to make this gorgeous vegan oreo milkshake!

The only question I had when making this was whether to make it super double thick, or just regular.

I went with regular – which is weird for me because I usually take the route of what is most indulgent – but in this case regular made more sense because there are so many pieces of oreo cookie inside this shake that if you make it double thick as well, then you wouldn’t be able to actually drink it through a straw at all.

And while I am not at all opposed to getting stuck in with a spoon, the point of a shake is that it should at least be possible to drink it through a straw! Right?

So by comparison to my super double thick peanut butter milkshake recipe, this oreo milkshake uses slightly less ice cream and slightly more non-dairy milk. But that is offset by pulse blending in a bunch of whole cookies. Woohoo! That is good stuff right there!

And of course you top off the shake with crushed oreos too. It’s just too good.

This vegan oreo milkshake could not be any easier to make. It’s 3 ingredients and takes 5 minutes.

So if you have some vegan vanilla ice cream on hand, some non-dairy milk, and some oreo cookies, you are just a quick blend away from enjoying a super delicious shake.

I am pretty confident you are going to love this oreo milkshake! It is:

  • 3 Ingredients
  • Super Easy
  • Rich
  • Creamy
  • Packed with oreo cookies!

Blend it and drink it! This isn’t something you keep, not because it would oxidize (it wouldn’t) but because it will get less delicious the longer you leave it. Blend it up and savor every last delicious sip!

So what do you think of this gorgeous vegan oreo milkshake? Let me know in the comments.

Tag us #lovingitvegan on instagram if you make any of our recipes and happen to take any pics. I’m crazy about seeing what you’re whipping up in your kitchen!

And if you like delicious shakes, check these out!

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50 Milkshakes

Make fun new milkshakes from Food Network Magazine all summer long.

Related To:

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Though there’s nothing better on a hot summer’s day than an ice cream cone, they can get a little…messy every now and then. Enter the milkshake. Frothy, creamy and oh-so-delicious, the classic soda shop staple combines everything you know and love about your favorite ice cream flavors into an easily portable and mess-free drink. Part dessert, part thirst-quenching beverage, milkshakes are truly the perfect blank canvas for exploring a variety of fun and delicious flavor combinations. From classics like chocolate, vanilla and strawberry to newer twists like Toasted Marshmallow, Olive Oil, Tiramisu, Corn Cereal and so much more, here are 50 ways to up your milkshake game this summer.

Each recipe makes 2 milkshakes.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt.

2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. Make Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the remaining marshmallows.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

3. S’mores: Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint chocolate ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the remaining toasted marshmallows.

4. Fig and Port: Simmer 1 cup port and 1/3 cup chopped dried figs until the liquid is reduced by half cool, then blend with 1 tablespoon port. Make Vanilla Milkshakes (No. 1) layer in glasses with the port mixture.

5. Strawberry: Blend 1 pint strawberry ice cream, 1 cup strawberries and 1/4 cup milk.

6. Mixed Berry: Make Strawberry Milkshakes (No. 5), replacing the strawberries with 1/2 cup each raspberries and blueberries.

7. Strawberry-Rhubarb: Simmer 1 1/2 cups sliced rhubarb, 2 tablespoons each sugar and water, and 1/4 teaspoon orange zest until soft cool. Blend with 1/2 cup milk and 1 pint strawberry ice cream.

8. Chocolate Blend: 1 pint chocolate ice cream, 1/4 cup cream and 3 tablespoons chocolate syrup.

9. Corn Cereal: Steep 1 1/2 cups sweetened corn cereal (such as Cap’n Crunch) in 1 1/2 cups hot milk, 30 minutes. Strain and freeze in an ice cube tray. Blend the frozen milk cubes with 1 pint vanilla ice cream and 1 cup cereal. Top with more cereal.

10. Chocolate-Banana: Blend 1 pint chocolate ice cream, 2 frozen bananas and 1/4 cup chocolate milk.

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Lemon Meringue (No. 13), Key Lime (No.15)

Lemon Meringue (No. 13), Key Lime (No.15)

11. Peanut Butter–Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 1/2 cup peanut butter.

12. Boozy Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 2 tablespoons rum.

13. Lemon Meringue: Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons jarred lemon curd pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shakes and brown with a kitchen torch.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

14. Raspberry Pavlova: Make Lemon Meringue Milkshakes (No. 13), replacing the lemon sorbet with raspberry sorbet and the lemon curd with 1/2 cup raspberries.

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Cookies and Cream (No. 23), Pina Colada (No. 16), Malted Mocha Chip (No. 30)

Cookies and Cream (No. 23), Pina Colada (No. 16), Malted Mocha Chip (No. 30)

15. Key Lime: Blend 1 pint vanilla frozen yogurt, 1/2 cup milk, and the zest and juice of 6 Key limes.

16. Pina Colada: Blend 1 pint vanilla frozen yogurt, 1 cup frozen pineapple chunks, 1 tablespoon cream of coconut and 2 ounces dark rum. Garnish with pineapple.

17. Coconut Tres Leches: Blend 1 pint vanilla ice cream and 2 tablespoons each sweetened condensed milk and cream of coconut. Stir in 1/2 cup toasted pound cake cubes. Top with toasted shredded coconut.

18. Maple-Walnut Blend: 1 pint vanilla ice cream, 1/2 cup milk and 2 tablespoons maple syrup. Put jarred walnuts in syrup in each glass and top with the ice cream mixture.

19. Mango-Yogurt: Blend 1 pint mango sorbet, 1 chopped mango and 2/3 cup plain kefir or yogurt. Top with chopped mango.

20. Mint Julep: Blend 1 cup each mint ice cream and vanilla frozen yogurt with 2 ounces bourbon. Top with mint leaves.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

21. Mexican Chocolate: Blend 1 pint chocolate ice cream, 2 tablespoons milk, 1 tablespoon sweetened condensed milk and 1/4 teaspoon cinnamon. Top with turbinado sugar.

22. Mexican Vanilla: Boil 2 cups milk, 1/4 cup masa harina (instant corn flour), 2 teaspoons brown sugar and a pinch of cinnamon, whisking, until thick chill. Blend with 1 pint vanilla ice cream.

23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint–chocolate chip ice cream.

25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.

26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners’ sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.

27. Chocolate–Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.

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Malted Mocha Chip (No. 30), Coconut-Hot Fudge (No.37)

Malted Mocha Chip (No. 30), Coconut-Hot Fudge (No.37)

28. Chocolate-Cashew: Make Chocolate–Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.

29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup.

30. Malted Mocha Chip: Blend 1 cup each chocolate ice cream and coffee ice cream, 3 tablespoons malted milk powder, 2 tablespoons milk and 1/4 cup chocolate chips.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

31. Nutella: Blend 1 pint vanilla ice cream, 1/2 cup Nutella and 1/4 cup milk.

32. Mocha-Hazelnut: Blend 1 cup vanilla ice cream, 1/2 cup each chocolate ice cream and coffee ice cream, 1/4 cup each milk and Nutella, and 2 teaspoons chocolate syrup.

33. Olive Oil: Blend 1 pint vanilla ice cream, 1/4 cup milk and 2 tablespoons extra-virgin olive oil. Top with flaky sea salt.

34. Olive Oil–Almond: Make Olive Oil Milkshakes (No. 33), replacing the milk with almond milk. Top with chopped toasted almonds.

35. Black Raspberry: Blend 1 pint black raspberry ice cream, 1/4 cup each raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

36. Date: Simmer 1/2 cup chopped dates in 1 cup water until soft drain and cool. Blend with 1 pint vanilla frozen yogurt, 1/4 cup buttermilk and 2 teaspoons lemon juice.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

37. Coconut–Hot Fudge: Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk layer in glasses with the hot fudge. Top with toasted shaved coconut.

38. Spumoni: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy cool. Blend 1 pint pistachio ice cream and 1/4 cup milk layer in glasses with the hot fudge and cherries.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

39. Peanut Butter Cup: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt layer in glasses with the hot fudge and chopped chocolate–peanut butter cups.

40. Triple Chocolate Stripe: Make the hot fudge for Coconut–Hot Fudge Milkshakes (No. 37) add 3 tablespoons to each glass. Melt 4 ounces white chocolate with 2 tablespoons milk in a saucepan over low heat, whisking. Blend 1 cup chocolate ice cream and 3 tablespoons chocolate syrup. Layer the white chocolate and ice cream mixtures in the glasses.

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Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

41. Peach Melba Stir 1 cup crushed raspberries and 1 to 2 tablespoons confectioners' sugar. Blend 1 pint peach ice cream and a 1/4 cup milk layer in glasses with raspberry mixture. Top with whole raspberries.

42. Blueberry-Buttermilk: Simmer 1 cup blueberries, 2 tablespoons sugar and 1 tablespoon lemon juice until syrupy cool. Blend with 1 pint vanilla ice cream and 1/4 cup buttermilk.

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43. Tiramisu: Soak 6 ladyfinger cookies in 1/2 cup coffee blend and pour into glasses. Blend 1 cup each coffee ice cream and vanilla frozen yogurt with 1 tablespoon each milk and sweetened condensed milk pour over the coffee-ladyfinger mixture. Dust with cocoa powder.

44. Banana-Nut: Blend 1 banana,1 pint butter pecan ice cream, 1/2 cup toasted pecans, 2 tablespoons milk and 1/4 teaspoon vanilla.

45. Butter-Rum: Blend 1 pint butter pecan ice cream, 3 tablespoons butterscotch sauce, 2 ounces dark rum and a pinch each of cinnamon and cloves.

46. Butterscotch: Make Butter-Rum Milkshakes (No. 45), replacing the rum with scotch.

47. Ginger-Spice: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1/4 teaspoon cinnamon and a pinch of salt with 1/3 cup Speculoos ginger cookie spread (or 6 crushed gingersnaps soaked in 1/4 cup milk).

48. Red Bean–Tapioca: Blend 1 pint vanilla ice cream, 1/2 cup canned azuki beans (Asian red beans), 1/4 cup milk and 2 teaspoons lemon juice. Place 1/4 cup cooked large pearl tapioca in each glass and top with the ice cream mixture.

49. Sesame: Steep 2 tablespoons ground toasted sesame seeds in 1/4 cup hot milk, 30 minutes. Blend with 1 pint vanilla ice cream and 1/2 teaspoon sesame oil.

50. Acai Boost: Blend 1 cup vanilla frozen yogurt, 1/2 cup frozen blueberries, 1/2 banana, 1/4 cup acai juice and 2 tablespoons protein powder.