Recipe · Vegetarian · Eggless
Oreo Thickshake (Oreo Milkshake)
Oreo thickshake recipe for a thick, cafe-style Oreo milkshake with just 3 ingredients. Get the ice cream to milk ratio right and keep it spoon-thick.
An Oreo thickshake is a milkshake made with lots of ice cream and very little milk, so it pours slowly and you need a spoon as much as a straw. Blended with Oreo biscuits, it turns a speckled cookies-and-cream colour with a deep chocolate biscuit flavour.
The secret is the ratio. For two glasses you need about 2 cups of hard vanilla ice cream to just 1/2 to 3/4 cup of cold milk, plus 10 Oreos. Too much milk, or too much time in the mixie, is what turns a thickshake into a thin one.
This version needs only three ingredients and is ready in 10 minutes. It is the thick, spoonable kind of shake you find at dessert cafes in Mangalore, made in your own kitchen.
Oreo Thickshake (Oreo Milkshake)
You'll need
Mixer grinder (mixie) or blender · Ice cream scoop or large spoon · Spatula · Zip bag and rolling pin (belan) · 2 tall glasses · Wide straws
Ingredients
For the thickshake
To finish (optional)
Method
- Chill the glasses. Put 2 tall glasses in the freezer while you get everything else ready, about 10 minutes. Leave the ice cream in the freezer until the moment you need it.
- Crush the topping. Put the 2 topping Oreos in a zip bag and tap them with a rolling pin into rough crumbs. Keep aside.
- Blend the Oreos with milk. Break the 10 Oreos into quarters and drop them into the mixie jar. Add 1/2 cup (120 ml) of the chilled milk and blend for 15 to 20 seconds into a smooth, dark, thick paste with only tiny biscuit specks.
- Decorate the glasses. Take the glasses out of the freezer. If using chocolate sauce, drizzle it inside each glass, turning it so the sauce runs down the sides.
- Add the ice cream. Scoop the hard vanilla ice cream into the jar on top of the Oreo paste.
- Pulse, do not blend. Pulse 3 to 4 times for about 3 seconds each, stopping to scrape down and stir with a spatula in between. Stop as soon as no white streaks of ice cream remain. The shake should fall off a spoon in heavy blobs.
- Adjust the thickness. If the blades spin in an air pocket and nothing moves, add the remaining milk 1 tablespoon at a time and pulse again, using up to 1/4 cup (60 ml) in total. If it turns too thin, add 1 more scoop of ice cream and pulse once.
- Pour and serve. Spoon and pour the shake into the cold glasses. Top with whipped cream if using, scatter the Oreo crumbs over, and serve straight away with a wide straw and a spoon.
Tips for getting it right
- Use ice cream straight from the freezer. Soft, half-melted ice cream gives a runny shake no matter how little milk you add.
- Skip the ice. Ice cubes melt into water, which thins the shake and weakens the flavour.
- Pulse in short bursts. A mixie motor warms up quickly, and every extra second of blending melts the ice cream.
- Add milk a little at a time. It is easy to thin a thickshake and hard to thicken it again.
- Use full-cream milk. Toned milk works, but the shake is less creamy.
Variations
- Chocolate Oreo: use chocolate ice cream instead of vanilla, or add 2 tablespoons chocolate sauce to the jar.
- Oreo Nutella: add 2 tablespoons Nutella with the Oreos in step 3.
- Oreo coffee: dissolve 1 teaspoon instant coffee in 1 tablespoon hot water and add it with the milk.
- Lotus Biscoff: swap the Oreos for 8 Lotus Biscoff biscuits and add 1 tablespoon Biscoff spread.
Storing and reheating
Serve a thickshake as soon as it is made; it starts to melt and thin out within about 10 minutes. If you need a short head start, pour it into the glasses and keep them in the freezer for up to 20 minutes, then stir before serving. Leftovers can be frozen in a covered box and re-blended briefly with a splash of milk, though the texture turns icier.
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