A refreshing, creamy shake that tastes like coffee and cookies! With only two ingredients, this single-serve dessert couldn’t be easier to make. No need for a blender or mixer – just mix it in your mouth!.
Oreo coffee milkshake without ice cream is a delicious treat that will have you craving for more. It’s easy to make, and it’s perfect for the summer season.
Let’s speak about one of the world’s lesser-known finest culinary pairings: coffee with cookies and cream. It’s like, THE YUMMEST. The cream filling is sweet, the coffee is bitter, and the cookies are chocolaty. It’s incredible (evidence may be found here, here, and here). I used to make coffee cookies and cream milkshakes on a daily basis while I worked at an ice cream business in high school. I worked three to four times a week, therefore I drank coffee cookies and cream milkshakes three to four times a week.
High school metabolisms are a godsend.
So, since it’s summer, which means milkshake season, why not prepare the most delectable milkshake you can? Let’s get started.
International Delight’s new range of Iced Coffee Beverages provided the idea for this cookies and cream milkshake recipe. In the summer, it’s a great alternative to creating your own cold brew. It also makes it simple to produce whatever chilled iced coffee beverage you choose. So you could be sitting around in your pajamas preparing this milkshake and be called a world-class barista.
Also, milkshakes are quick to create and don’t involve turning on the oven to produce a delicious dessert. Right there are some lazy ambitions.
How to create the most delicious milkshake you’ve ever had
Homemade milkshakes are simple to make: just combine all ingredients in a blender and whirl until smooth and creamy. However, if you want to prepare the tastiest cookies and cream milkshake possible, keep the following in mind:
Use high-quality ice cream – Your iced coffee cookies and cream milkshake won’t be the finest it’s ever been if you use store-bought ice cream. Look for vanilla ice cream that has no additives or thickeners and is produced with genuine cream, milk, and sugar.
omit the milk – Milkshakes are often prepared with milk. In this cookies and cream milkshake, however, I used solely iced coffee for a particularly thick shake with a strong coffee taste. (I know, it’s a risky move.) If you add milk to this milkshake, it will be too thin and the coffee taste will be diluted.
Use strong iced coffee – You want the coffee taste to come through in this milkshake, so use the best you can.
Top with cream whipped and smashed cookies — Did you truly create a handmade milkshake if you didn’t include whipped cream and crushed cookies? I don’t believe so. The toasted marshmallow on top is completely optional, but it’s fantastic!
What’s the best way to serve milkshakes?
When making a homemade iced coffee cookies and cream milkshake, the most important thing to remember is to decorate the glass and add a little bit more on top of the shake. Few people take the time to make this shake, so anyone you’re preparing it for will be blown away. Drizzle chocolate syrup down the interior of the glass and a bit more around the rim to finish off the look. The chocolate syrup on the rim functions as an adhesive for the crushed and cream cookies, as well as any additional toppings (like sprinkles or edible glitter).
Top the milkshake with a dollop of whipped cream after it’s been poured into the glass (homemade or the stuff in the can works). I also topped mine with a toasted marshmallow. To toast the marshmallows, spread them out on a baking sheet and broil them till golden brown. Transfer the marshmallow to the milkshake with a fork, and enjoy!
I hope everyone is staying cool during this heat wave. I’ve been hiding in our flat with the air conditioner on full blast for the last week.
…as well as consuming milkshakes. Obviously.
Regarding the milkshake
- 1 pint ice cream (vanilla)
- International Delight Vanilla Iced Coffee, 3/4 cup
- 5 cookies and 5 cookies with cream
The chocolate sauce is made using
- 1/2 cup chopped dark chocolate
- 1 tablespoon cream (heavy)
For the garnishes
- whipped cream
- marshmallows that have been toasted
- cream cookies and crushed cookies
Preparing the chocolate sauce
- Melt the chocolate and heavy cream in a double boiler until smooth. Allow it cool slightly before piping with a 1/4 inch tip into a piping bag. Drizzle chocolate sauce over the rims of glasses to create dripping. Squeeze a dab of chocolate sauce over the broken cookies and cream cookies, then press firmly into the rim. Refrigerate the glasses until ready to serve.
Preparing the milkshake
- In a blender, combine vanilla ice cream, iced coffee, and cookies and cream cookies until smooth. Fill glasses to the rim with the mixture.
- Scoop a dollop of whipped cream on top of the milkshakes, then delicately add a toasted marshmallow on top of it (to quickly toast marshmallows, place them under a broiler for 1-2 minutes). Crushed cookies and cream cookies are used to finish. Devour!
More frozen sweets may be found at:
Cream and Cookies Ice cream with raspberries
Tiramisu Ice Cream with No Churn
Sorbet with Kiwi and Lime
Ice Cream with Cake Batter
Milkshake with Caramel
I wrote this chat on behalf of International Delight as a sponsored conversation. My thoughts and words are all my own.
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