Name: Oreo Milkshake Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 12 Oreos: Regular or Double Stuf both work great! I sometimes use different Oreo flavors like mint or golden for fun variations.; 4 cups vanilla ice cream: The better quality your ice cream, the better your milkshake. I prefer using a premium brand that’s rich and creamy.; 1/2 cup milk: Whole milk gives the richest results, but I’ve used 2% or even almond milk when that’s what I had on hand.; 1/4 teaspoon vanilla extract: This small amount makes a big difference in depth of flavor.; Hot fudge for topping: Store-bought works fine, but homemade is amazing if you have the time!; Whipped cream for topping: Fresh whipped cream is best, but the canned stuff works in a pinch.; Crushed Oreos for topping: I always set aside a couple of cookies specifically for the garnish.

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Oreo Milkshake is my absolute favorite summer treat when I need something cool, creamy, and indulgent. I’ve been perfecting this recipe for years, tweaking the ratios until I found the perfect balance of ice cream, cookies, and milk. There’s something magical about the way those crunchy Oreo pieces blend with smooth vanilla ice cream to create a drink that’s both nostalgic and utterly satisfying.

Why This Recipe Works

When I first started making Oreo Milkshakes at home, I was determined to recreate that perfect thickness you get at ice cream shops. After countless attempts, I discovered the secret is in the ratio of ice cream to milk and how you blend the ingredients. My recipe uses plenty of ice cream with just enough milk to get things moving in the blender. I also don’t over-blend, which keeps some delightful Oreo chunks throughout the shake.

The vanilla extract might seem unnecessary with vanilla ice cream already in the mix, but I’ve found it really enhances the flavor and gives the milkshake that authentic ice cream parlor taste. Plus, the hot fudge drizzle creates those beautiful chocolate streaks down the sides of the glass that make this Oreo Milkshake not just delicious but totally Instagram-worthy!

Ingredient Notes

12 Oreos: Regular or Double Stuf both work great! I sometimes use different Oreo flavors like mint or golden for fun variations.
4 cups vanilla ice cream: The better quality your ice cream, the better your milkshake. I prefer using a premium brand that’s rich and creamy.
1/2 cup milk: Whole milk gives the richest results, but I’ve used 2% or even almond milk when that’s what I had on hand.
1/4 teaspoon vanilla extract: This small amount makes a big difference in depth of flavor.
Hot fudge for topping: Store-bought works fine, but homemade is amazing if you have the time!
Whipped cream for topping: Fresh whipped cream is best, but the canned stuff works in a pinch.
Crushed Oreos for topping: I always set aside a couple of cookies specifically for the garnish.

Step-by-Step Instructions

I start by gathering all my ingredients and making sure my ice cream is slightly softened (about 5 minutes out of the freezer) for easier blending.
Next, I add all the main ingredients – Oreos, vanilla ice cream, milk, and vanilla extract – to my blender. I leave the toppings (hot fudge, whipped cream, and extra crushed Oreos) aside for now.
Then I blend everything together using a pulse method. I don’t blend continuously because I prefer having some Oreo chunks in my milkshake. Usually, 5-7 pulses gets the perfect consistency.
If I want a thinner milkshake, I add a splash more milk and pulse once or twice more. For a thicker shake, I add a bit more ice cream.
After that, I pour the milkshake into two large glasses, leaving some room at the top for the whipped cream.
Finally, I top each glass with a generous swirl of whipped cream, a drizzle of hot fudge, and a sprinkle of crushed Oreos. Sometimes I even stick half an Oreo on the rim of the glass for extra flair!

Recipe Tips

I’ve made this Oreo Milkshake countless times, and I’ve picked up some tricks along the way. Chilling your glasses in the freezer for about 15 minutes before pouring in the milkshake keeps everything cold longer. When I’m feeling extra indulgent, I smear some hot fudge inside the glass before pouring in the milkshake – this creates awesome chocolate streaks as you drink!

For the best texture, I avoid over-blending. Too much blending warms up the mixture and breaks down the Oreo pieces too much. If you’re making these for a party, you can blend the base ahead of time and keep it in the freezer, then just give it a quick stir before serving.

I also love playing with different Oreo flavors. Birthday Cake Oreos make an amazing birthday milkshake, and the seasonal flavors like peppermint are perfect for holidays. Sometimes I add a scoop of chocolate ice cream along with the vanilla for an even more chocolatey experience.

Recipe FAQs

Can I make this dairy-free?
Yes! I’ve made this with dairy-free ice cream and almond milk, and while the texture is slightly different, it’s still delicious.

How long will leftover milkshake keep?
In my house, leftovers don’t exist! But if you do have extra, you can store it in the freezer for about 1-2 hours. It will be more like soft-serve ice cream when you take it out, and you’ll need to let it thaw slightly before enjoying.

Can I use a food processor instead of a blender?
I’ve tried this in a pinch, and it works, but you’ll need to pulse very carefully and probably add the milk gradually to get the right consistency.

How can I make my milkshake thicker?
When I want an extra-thick shake, I use less milk or add more ice cream. You can also freeze the Oreos for about 30 minutes before blending.

Can I add other mix-ins?
Absolutely! I sometimes throw in a banana, a spoonful of peanut butter, or a shot of espresso to change things up. Just adjust the milk accordingly if adding drier ingredients.