This is the thick, diner-style cookies-and-cream milkshake — so thick the straw stands up — with just four ingredients and five minutes. The trick is more ice cream than milk, plus blending the cookies in two stages so you get a smooth base AND big crunchy bits. Chocolate-drizzled glass, a mountain of whipped cream, a whole Oreo on the rim. The treat my kids beg for every weekend.
Fun fact: Oreos have been the best-selling cookie in the United States since their debut in 1912, and over 500 billion have been sold. The name’s origin is still a mystery — theories range from the French “or” (gold, the original packaging color) to the Greek “oreo” meaning beautiful.
Why this recipe works
MORE ice cream, less milk. A 4:1 ratio of ice cream to milk gives that spoon-thick, slow-pour texture. Too much milk = a sad thin shake.
BLEND cookies in two stages. Blend half smooth for flavor, pulse the rest in at the end for crunch.
CHILL the glass. A cold glass keeps the shake thick longer. Pop it in the freezer for 10 minutes first.
Put two tall glasses in the freezer while you work. Drizzle chocolate syrup around the inside just before pouring.
Step 2: Blend the base
Add ice cream, milk, vanilla and 6 of the Oreos to a blender. Blend until smooth and thick. Add a splash more milk only if it won’t move.
Step 3: Add the crunch
Break the remaining 4 Oreos into chunks, drop them in, and pulse 3-4 times — just enough to leave visible cookie pieces.
Step 4: Check the thickness
It should be thick enough to mound on a spoon. Too thick? Splash of milk. Too thin? A scoop more ice cream and re-blend briefly.
Step 5: Pour
Pour into the chilled, chocolate-lined glasses.
Step 6: Top
Crown with whipped cream, a shower of Oreo crumbs, and a whole Oreo on the rim. Serve immediately with a wide straw and a spoon.
Nutrition information
Calories: 620 kcal per shake
Protein: 10 g
Carbohydrates: 78 g
Fat: 30 g
Saturated Fat: 15 g
Sugar: 58 g
Pro tips for the best oreo milkshake
Add malt powder. 1 tbsp malted milk powder turns this into a malt shake — incredible.
Make it boozy (adults). A shot of Baileys or coffee liqueur makes a grown-up version.
No blender? Mash softened ice cream and crushed Oreos with milk by hand — chunkier but works.
Dairy-free. Use oat-milk ice cream and oat milk; most Oreos are accidentally vegan.
Frequently asked questions
How do I make a milkshake thick?
Use more ice cream than milk (about 4:1), keep the ice cream cold but slightly softened, and chill your glass. Add milk a splash at a time.
Can I use milk instead of ice cream?
Not for a true shake — you’d get a thin cookie milk. For thickness you need ice cream (or frozen banana for a lighter version).
Are Oreos vegan?
The classic cookies contain no dairy, but Oreo states they’re made on shared lines, so they aren’t certified vegan. Pair with non-dairy ice cream for a plant-based shake.
Can I make it ahead?
Milkshakes are best fresh. You can blend, freeze 20 minutes, then re-blend briefly — but it’s never as good as immediate.
What ice cream is best?
A good vanilla lets the Oreo shine. Cookies-and-cream ice cream doubles down for extra cookie flavor.
