Description
A quick, no-bake dessert made by blending chocolate sandwich cookies with milk and heavy cream, topped with chocolate fudge syrup and whipped cream. It requires no ice cream for a lighter but still creamy texture.
Ingredients
Scale
- 2 cups Vanilla Ice Cream (Optional, for thicker texture)
- 1 cup Whole Milk
- 10–12 Chocolate Sandwich Cookies (e.g., Oreos)
- 2 tablespoons Heavy Cream
- ½ cup Chocolate Fudge Syrup (for drizzle and topping)
- Whipped Cream (for topping)
- ¼ cup Mini Chocolate Chips (Optional)
- Crushed Cookie Crumbs (for garnish)
Instructions
- Drizzle 2-3 tablespoons of chocolate fudge syrup inside the glass in a zig-zag pattern to coat the sides.
- Pulse or chop the chocolate sandwich cookies into chunks; do not blend into dust.
- Add milk, heavy cream, and cookies to a blender. If using ice cream, add it now.
- Blend on low for 10 seconds to break up cookies, then increase to high and blend for 30-45 seconds until smooth but not overly aerated.
- Pour the mixture into the prepared glass.
- Top with a generous dollop of whipped cream and mini chocolate chips if using.
- Drizzle additional fudge syrup on top of the whipped cream.
- Serve immediately with a straw and spoon.
Notes
Ensure ingredients are cold for the thickest texture. Do not over-blend to avoid incorporating too much air. If the shake is too thin, add ice cubes or more frozen cookies. For a vegan version, use oat milk, vegan cookies, and vegan whipped cream.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large shake
- Calories: 650
- Sugar: 60
- Sodium: 350
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 85
- Fiber: 4
- Protein: 12
Keywords: milkshake, cookies and cream, fudge drizzle, no bake, quick dessert, blended cookies, heavy cream, chocolate syrup