This super easy Strawberry Oreo Milkshake is a creamy, indulgent treat that blends cookies-and-cream comfort with chocolate-dipped strawberry flavor. The base is bright strawberry ice cream studded with Oreo pieces and fresh strawberries. Top with whipped cream for an extra-special finish.
I crave dessert most nights—sometimes it’s rich and elaborate, other times it’s a handful of dark chocolate peanut M&Ms. One of my husband’s favorite flavors is Oreo, while I love strawberry ice cream. Combining the two produced this simple, delicious milkshake: sweet, creamy strawberry with crunchy Oreo bits and a fresh strawberry finish.
The strawberry ice cream keeps the shake bright and fruity while the Oreos add chocolatey texture, creating a cross between chocolate-covered strawberries and cookies-and-cream ice cream.
Table of Contents
- Highlights
- Ingredient Notes
- Equipment Needed
- Instructions
- Make Ahead & Storage
- Expert Tips
- Recipe Notes
- Variations
- FAQs
- Related Recipes
- Strawberry Oreo Milkshake Recipe
Highlights
- Thick and creamy
- Packed with fresh strawberries and Oreo cookies
- Finish with fresh vanilla whipped cream
- Simple, easy ingredients
- Ready in under 5 minutes
- Crunchy Oreo pieces add texture
- Kid-friendly
- Perfect summer dessert
Ingredient Notes
- Milk: Choose milk based on the richness you want. Nonfat milk makes a thinner shake; whole milk, half-and-half, or cream makes it thicker and more indulgent. Start with about 1/4 cup and add more as needed.
- Whipped cream: For homemade whipped cream, combine 1 cup heavy cream, 2 tablespoons confectioners’ or granulated sugar, and 1/2 teaspoon vanilla in a cold bowl. Whip with an electric mixer to stiff peaks. Store refrigerated up to 3 days and re-whip if it deflates.
Complete ingredient amounts are in the recipe card below.
Equipment Needed
- Blender. Any blender will work; a mid-range model like the Ninja performs well without costing as much as a high-end unit.
Instructions
Overview
- Blend the strawberry ice cream with milk, then add Oreos and strawberries and pulse to incorporate.
- Garnish and serve immediately.
Step by Step
Step 1: Add about 1/4 cup milk and a pint of strawberry ice cream to the blender. Blend until smooth, adding a splash more milk if needed to reach your preferred consistency.
Step 2: Add the Oreos and strawberries, then pulse a few times so cookie and fruit pieces stay slightly chunky for texture.
TIP – Add milk gradually; a splash at a time helps you control consistency.
TIP – Pulse briefly after adding cookies and fruit to preserve some larger pieces for texture.
Step 3: Pour into glasses.
Step 4: Garnish with whipped cream, crushed Oreos, and sliced strawberries.
Make Ahead & Storage
- Storing leftovers: Pour leftover milkshake into covered glasses or jars and freeze for up to 1 month. Thaw in the refrigerator for a few hours or at room temperature for about 30 minutes before serving. Do not refreeze thawed milkshakes.
- Best served fresh: Texture is best immediately after blending; freezing and thawing changes the mouthfeel.
Expert Tips
- For best flavor and texture, use full-fat ice cream. Premium brands will yield a richer shake.
- Don’t add too much milk: Start with less since you can always add more. Avoid a watery shake.
- Don’t over-blend: Pulse the Oreos and strawberries only a few times so you retain pleasant chunks.
- Garnish: A dollop of homemade whipped cream, extra crumbled Oreos, and sliced strawberries add flavor and visual appeal.
Recipe Notes
- This shake highlights strawberry flavor more than chocolate. See the variations below for ways to make it more chocolate-forward.
Variations
- Different ice cream: Swap strawberry for vanilla, chocolate, or cookies-and-cream. Use extra fresh strawberries if you choose cookies-and-cream.
- Hot fudge swirl: Add a spoonful of hot fudge or melted chocolate into the cup and swirl for chocolate ribbons.
- Blizzard-style: For a very thick shake, blend ice cream with just 1–2 tablespoons of milk, then fold in crushed Oreos and diced strawberries by hand.
- Dairy-free: Use coconut cream or a non-dairy milk (almond, oat, soy) and a dairy-free ice cream alternative.
FAQs
A milkshake is just milk and ice cream. Use roughly 1/4 to 1/2 cup of milk per pint (2 cups) of ice cream and adjust to your desired thickness.
No—adding ice makes it watery and icy. If you need more volume, add more ice cream rather than ice.
About 1/4 to 1/2 cup of milk per 2 cups (a pint) of ice cream is a good starting point; add more to thin as needed.
Whole or 2% milk gives a smooth, creamy texture. For an extra-rich shake, use half-and-half or cream; lower-fat milks will produce a thinner result.
Related Recipes
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Strawberry Oreo Milkshake
Equipment
-
Blender
Ingredients
- 1 pint strawberry ice cream
- 1/4–1/2 cup milk*
- 1/2 teaspoon vanilla
- 10 Oreosplus more for garnish
- 4 strawberriesfresh or frozen, plus more for garnish
Optional
- whipped cream for garnish*
Instructions
-
Review all recipe notes and instructions before beginning.
-
Add about 1/4 cup milk and the pint of strawberry ice cream to the blender. Blend until smooth, adding more milk if needed.
-
Add the Oreos and strawberries. Pulse a couple of times until pieces are incorporated but still slightly chunky.
-
Pour into glasses.
-
Garnish with whipped cream, crushed Oreos, and sliced strawberries.
Notes
Whipped Cream: Combine 1 cup heavy cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a cold bowl and whip to stiff peaks. Store refrigerated up to 3 days.
Do not use too much milk. Start with less and add as you blend to avoid a watery shake.
Do not over blend. Pulse after adding Oreos and strawberries so the shake retains texture.
Store leftovers sealed in the freezer up to 1 month; thaw in the refrigerator for a few hours or at room temperature for ~30 minutes before serving. Do not refreeze thawed milkshakes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.