Green Cookies and Cream Milkshake
10 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Meet your new party trick: a thick, creamy cookies and cream milkshake gone bright green, with optional mint and loads of cookie crunch.
Perfect for Halloween parties or a quick sugar fix, it blends up in minutes and looks wicked with chocolate drizzle, whipped cream, and crushed cookies.
Ingredients (2 servings)
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Ingredients
- 2 cups vanilla ice cream vanilla ice cream 16 fl oz
- ½ cup whole milk (more for thinner consistency) whole milk 4 fl oz
- 6 chocolate sandwich cookies (like Oreos) chocolate sandwich cookies 2.4 oz
- ¼ tsp mint extract (optional but adds a fun flavor) mint extract 0.04 fl oz
- green food coloring green food coloring 0.01 fl oz
For Garnish
- whipped cream (for topping) heavy cream 4 fl oz (for whipped cream)
- chocolate syrup (for drizzling the glass) chocolate syrup 1.49 oz
- 2 chocolate sandwich cookies, crushed (for garnish) chocolate sandwich cookies 0.8 oz
How to Make Green Cookies and Cream Milkshake
-
Chill and prep
Pop two glasses into the freezer for 10 minutes so your shake stays thick, and set out the ice cream to soften for 3 to 5 minutes for easier blending.
-
Crush cookie garnish
Smash 2 chocolate sandwich cookies in a bag with a rolling pin until you have a mix of crumbs and small bits for texture.
-
Blend the base
Add milk, vanilla ice cream, mint extract, a tiny pinch of salt, and 1 to 2 drops of green food coloring to the blender, then blend until silky and pale green.
-
Pulse in the cookies
Toss in 6 cookies and pulse 3 to 5 short times so you keep chunky cookie strata instead of turning it into mud.
-
Dress the glass
Drizzle chocolate syrup inside the chilled glasses while slowly rotating them to coat the walls in spooky streaks, then pour in the shake.
-
Finish and serve
Top with whipped cream, rain on the crushed cookies, and serve immediately while it is frosty and thick.
Substitutions
- Green food coloring -> matcha or spinach
- Use 1/2 to 1 teaspoon culinary matcha for an earthy, gently bitter green that plays well with chocolate, or blend in a small handful of baby spinach for a clean green color with virtually no flavor once sweetened.
- Vanilla ice cream + mint extract -> mint chocolate chip ice cream
- Swap both for the same volume of mint chip to bake in the minty vibe and add more chocolate crunch, giving you a naturally green base and a slightly bolder mint note.
- Oreos -> gluten-free chocolate sandwich cookies
- Use a good GF brand to keep the dark cookie color and crunch while making the shake friendly for gluten-free guests, with only a minor shift toward a slightly crisper crumble.
Tips
- Blend smart, not long
- Liquids go in first, then ice cream, then cookies last, and pulse to control texture so you get chunks instead of sludge.
- Chill everything for body
- Cold glasses, slightly softened ice cream, and cold milk deliver a thicker shake with less air and no sad melt.
- Salt makes sweet pop
- A tiny pinch of fine salt keeps the shake from tasting flat and heightens the chocolate and mint like magic.
- Halloween glass trick
- Drizzle chocolate syrup, then use a spoon back to drag it upward for creepy streaks that hold against the cold glass.
- Color control
- Add green dye one drop at a time and blend between additions so you hit Slimer-green without crossing into radioactive territory.
- Texture insurance
- If the blender stalls, stop, stir with a spoon to move heavy bits toward the blades, and add a tablespoon of milk at a time until it catches.
Nutrition Facts *
| Energy | 527 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 25 | g |
| Carbohydrates | 66 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My shake is too thick or too thin; how do I fix it fast?
- If too thick, add milk 1 tablespoon at a time and pulse; if too thin, add 1 to 2 small scoops of ice cream and pulse, or park the glasses in the freezer for 3 minutes to tighten up.
- The green is dull; how do I get brighter color without artificial dye?
- Blend in 1/2 to 1 teaspoon matcha for vivid green and a subtle tea note, or a handful of baby spinach leaves for a clean emerald tone that disappears into the sweetness.
- Can I make it ahead for a party?
- Blend and pour into freezer-safe glasses, freeze up to 1 hour, then stir or pulse each glass for 10 seconds to re-smooth right before serving.
- The mint tastes harsh; what did I do wrong?
- Mint extract is potent, so use 1/8 to 1/4 teaspoon max, and balance with a pinch of salt; if it is already mixed, tame it by adding more vanilla ice cream and a splash of milk.
- No blender available; any workaround?
- Let the ice cream soften, whisk with milk in a large bowl until thick and smooth, then fold in crumbled cookies for texture.
- How do I make it dairy-free without losing creaminess?
- Use a rich oat or coconut ice cream with oat milk; both keep the body lush, and the chocolate-mint combo stands up to the subtle grain or coconut notes.
Serving Suggestions
For Halloween theatrics, rim the glass with crushed cookies and perch a candy eyeball on the whipped cream for instant campy drama.
If you want a grown-up version, splash in a little creme de menthe or vanilla vodka and thicken it back up with an extra scoop of ice cream, then serve with short straws and long spoons.
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