Chocolate Cookies + Cream Milkshake
Alex has been craving a milkshake for days. I crave milkshakes on ALL days, so we decided this week to make it happen. I used to consider any softened ice cream essentially a milkshake. Alex, an aficionado, taught me otherwise. A good milkshake is a thick, creamy treat that is blended just to the point of perfection, then topped with cookies.
The perfect milkshake requires the right ratio of ice cream to milk. With this recipe, we nailed it. Our preference is 3:1 for ultimate creaminess.
This milkshake is 100% percent organic. Use the stuff we did and yours could be, too. On that note, while double-stuffed Oreo’s are technically vegan, they’re also filled with way more junk than anyone needs. Do yourself a favor and use Newman’s Own organic cookies like we did, your favorite organic brand, or homemake your own. Oreo’s are seriously nasty little cookies. Okay, lecture over.
Back to the milkshake.
Freeze your glass first. This allows the temperature of the glass to cool down and keep your drink colder, longer. It also gives you that delicious looking frosty glass to pour your milkshake into. Bloggers: it makes your photos look better.
Let the ice cream soften before you use it. I usually pull it from the freezer about 5-10 minutes before I actually scoop into it. Its easier to scoop that way and won’t turn your milkshake to a block of ice, forcing you to add too much milk and dilute the flavor.
Never add ice to your milkshakes. Milkshakes are all about creaminess; adding ice is for smoothies.
Use a 3:1 ratio. Or a 2:1 ratio, for thinner milkshakes. For instance, 1 c. ice cream + 1/3 c. milk. For whatever reason, the liquid vs. solid in a milkshake works best with this formula.
If you’re mixing up your milkshake in a blender, use a very low blender speed to start. I made this particular milkshake in my Vitamix, and I always start it on the lowest speed, increasing the speed just enough to crush the cookies and gently blend the milkshake. You don’t want to whip it into submission, just a thick, creamy treat.
When adding cookies to a milkshake, I would recommend adding no more than four small or two medium-large sized cookies. Too many chunks turn a milkshake into a blizzard and make it hard to use a straw.
Add extras if you like, but a milkshake is about simplicity.
Creaminess is key.
-2 cups organic chocolate vegan ice cream
-2/3 cup organic unsweetened almond milk
(you can use up to 1 cup of milk if you prefer a less thick shake)
-4 organic cream filled chocolate cookies
(3 in the blender, one crumbled on top)
If you have access to a milkshake wand, throw your ingredients in a tall metal cup and froth away.
For the rest of us: Let your ice cream sit for 5-10 minutes. Scoop 2 cups into a blender. Add the almond milk and 3 cookies and start the blender on a very low speed until ingredients combine and cookies are just crushed, about 15-30 seconds. Pour into a tall, icy glass straight from the freezer, top with that last crushed cookie, and share with someone you like. Or don’t, and eat it all up yourself. I won’t say a word.