Oreo Choco-Mint Shake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Thick, creamy ice cream meets crushed Oreos with a refreshing twist of mint extract and a drizzle of chocolate syrup. Blend 9 Oreos with vanilla ice cream, whole milk, and a splash of fresh mint. Glasses chilled beforehand get lined with chocolate syrup inside and around rims for visual punch. Topped with whipped cream, a sprinkle of crushed Oreos, and a sprig of mint leaves to finish. Easy to make, a bit messy, utterly indulgent. A few key sensory checkpoints help nail texture and balance between sweet cream, chocolate, and mint freshness. Alternatives like almond milk keep it dairy-light. Watch out for over-blending or too much liquid dilution.
Prep:
12 min
Cook:
0 min
Total:
12 min
Servings:
2 servings
#milkshake
#dessert
#American
#mint
#Oreo
#chocolate
Milkshakes are easy but temperamental. Tried piling Oreos directly into ice cream—messy, bland outcome. Learned: prechill glasses to keep melts minimal; ice cream ratio controls thickness, not just milk volume. The mint was a late add, a happy discovery—light hit that lifts the chocolate-heavy brew. Chocolate syrup trick inside glass builds anticipation and little bursts of flavor in each sip. Whipped cream? Always, with crunchy Oreo bits sprinkled on top. Fresh mint leaves, if you have them, bring aroma onto the scene, not just decoration. Timing—serve fast. Let it sit? Wilts whipped cream, melts ice cream, turns shake soupy. That quick mix, verse sip, rhythm is key. Have almond milk ready if full-fat milk isn’t in fridge; keeps thick but lighter. Watch blender pulses; overblend and liquid overtakes the shake’s signature texture.
Ingredients
- 2 cups vanilla ice cream
- 1 cup whole milk
- 9 Oreo cookies (crushed, reserve 2 for garnish)
- 1/4 teaspoon peppermint extract (optional twist)
- Chocolate syrup for drizzling
- Whipped cream for topping
- Fresh mint leaves for garnish (optional)
About the ingredients
Oreo cookies are the backbone—try different flavors for spin: double stuf for sweeter, or cinnamon Oreo for spice. Vanilla ice cream provides creaminess, but optional use a scoop of chocolate for double choc effect. Whole milk works best for richness; substitute almond or oat milk for lighter, vegan option. Peppermint extract is optional but recommended; start with quarter teaspoon so it doesn’t overpower. Chocolate syrup: homemade works wonders here, store-bought ready to go. Whipped cream topping can be canned but fresh whipped cream with beaten heavy cream is unbeatable. Fresh mint optional but adds fragrance that cuts sweetness effectively. Keep all cold before assembly. Don’t skip pre-chilling glasses—it’s subtle but changes everything.
Method
- Freeze two tall glasses—cold glass means thicker shake and slows melting.
- In blender, toss ice cream, milk, peppermint extract, and 9 Oreos; pulse briefly. Watch texture—stop when mix is thick but blendable. Too long and shake thins out.
- Next, drizzle chocolate syrup inside glasses; let it slowly drip for a rustic effect. Also rim edges if you dare; stick crushed Oreos there for texture grip, avoid dripping syrup outside rim.
- Pour shake evenly, thick and dense—avoid watery pour by using chilled glass and solid ice cream ratio.
- Top with clouds of whipped cream, scatter crushed Oreos on top, and slide a whole Oreo on rim for that extra snap of crunch.
- Finish with fresh mint sprig for cooling aroma that cuts sweetness; serve immediately before condensation ruins the presentation.
Cooking tips
Step one: freezer glasses for 5-10 minutes signals readiness with that cold ring on glass. Blend ice cream, milk, Oreos, and peppermint in short bursts—listen for texture shifts; slight resistance means perfect blend, too smooth means watery. Syrup drizzled inside glass creates visual contrast and adds tidbits of sweetness with every sip. Glass rims get treatment last—wet rim then dip into crushed Oreos to avoid drip disasters. Pour shake swiftly to keep thickness and stop from running down the sides. Whip topping thick; if canned, shake well before use to fluff it up. Scatter crushed Oreos last second—keeps them crunchy, not soggy. Mint leaves—hold until right before serving to preserve crispness and aroma. Serve quickly; melting changes texture and mouthfeel drastically. Cleanup tip: blender cleaned right away to avoid hardened chocolate cream buildup.
Chef's notes
- 💡 Freeze glasses minimum 5 minutes—cold glass means thicker shake, slows melting, signals readiness visually when slight frost forms. Important for texture, especially with ice cream-heavy base. Avoid watery results by not skipping this step. Keep Oreos crushed but not pulverized; should give crunch, not powder. Pulse blender short bursts, feel resistance; stops blend from thinning out. Cream and milk ratio sets consistency; whole milk works best but almond optional, expect thinner but lighter. Drizzle chocolate syrup early to maximize aroma, tip edges gently to avoid drips outside rim. Use peppermint extract sparingly; start quarter teaspoon, too much overpowers, kills balance.
- 💡 Blending need care: pulse short, feel mix thickness by spoon or sound from blender. Too long, shake thins to watery mess; too short, chunks too big and harsh. Look for thick but pourable texture. When pouring, swift pour maintains thickness, avoid slow drip or shaking that dilutes base. Rim treatment best last; wet rim with syrup then dip crushed Oreos for grip—prevents drip mess. Whipped cream fluff: can use canned if shaken, else whip fresh heavy cream for better peak hold. Crushed Oreos stay crunchy if scattered last minute. Mint sprig added just before serving, aroma wakes palate, cuts ice cream sweetness sharply.
- 💡 Use vanilla ice cream base, but chocolate ice cream swap gives richer choc-mint contrast—adjust syrups accordingly if double choc. Whole milk preferred to keep richness and mouthfeel; nut milks lighter, less creamy but work for dairy-free. Peppermint extract optional; flavor impact noticeable even in small doses. Chocolate syrup homemade best but store-bought handy. Keep all ingredients cold before assembly; affects thickness and shake longevity. Blend only what you serve immediately; leftovers separate fast, lose creamy texture. Cleanup tight window for blender; chocolate cream residue solidifies fast if left, harder to clean. Timing high priority for texture and presentation.
- 💡 Temperature control vital—frosted glasses, cold ice cream, chilled milk all hit together for fuller body. Over blending causes thinness, loss of that signature dense feel. Listen to blender motor sounds, pulsing makes difference. Visual: chocolate syrup runs slow down glass when inside drizzle; sticky streaks good. Rim coated with crushed Oreos gives bite, watch syrup drip risk. Pour shake quickly after blend; slow pouring, especially in warm glass, thins texture. Whip topping texture changes fast; fresh whipping cream better hold than canned, but canned works with shake. Mint garnish fresh and crispy, drop late for fragrance, avoid soggy leaves. Try Oreo flavors but keep base balance in mind; spice types add complexity but can clash with peppermint.
- 💡 Ice cream quantity critical; too little makes shake watery, too much makes blend stiff. Pulse blending technique better than long blend; short bursts keep mix thick and chill intact. Glass pre-chilling impacts final sip length, melts slower. Chocolate drizzle inside glass builds flavor in early sips and visual interest but must be slow drip. Oreo crumbs on rim prevent syrup slip; wet rim first or crumbs won't stick well. Whipped cream texture—from stiff peaks to soft clouds—adjust to preference but thick is safer for topping stability. Mint must be fresh, crispy; older leaves lose aroma fast. If using almond milk, add extra vanilla or syrup to keep flavor punch. Serve fast; melting changes mouthfeel drastically, especially mint’s cooling punch.
Common questions
How to keep shake thick?
Cold glass key. Freeze minimum 5 min. Use whole milk over skim; ice cream amount matters. Pulse blending helps keep thick, avoid continuous blending. Pour quickly before melt starts. Chill all ingredients beforehand. Overblend thins texture fast.
Can I skip peppermint extract?
Yes but mint flavor lost. Alternatives: fresh mint leaves blended or mint syrup. Peppermint extract very concentrated; use small amount. Without it, chocolate and Oreo pop but shake misses cooling note. Adjust syrup if omitting extract for balance.
Why does shake sometimes turn watery?
Over blending cause number one—breaks down structure. Warm glasses or milk add to melt speed. Using low-fat milk can thin texture. Fix: pulse blend, chill glasses and ingredients, pour fast. Add more ice cream if watery returns.
Can leftovers be stored?
Short window max—shake separates fast. Storing in fridge turns thick creamy mix thinner, syrup sinks. Stir before serving if kept. Best fresh but possible to freeze in small quantities; thaw slightly before blend or serve as is.
