Oreo® Cookies Blended with Vanilla Ice Cream1630 cal

Oreo® Milkshake

Chocolate, Vanilla or StrawberryChocolate (1260 cal), Vanilla (1210 cal) or Strawberry (1210 cal). Our Classic Creamy Shakes

Creamy Milkshakes

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Coconut Mojito

Place two tall milkshake glasses in the freezer for 5–10 minutes to chill. Meanwhile, reserve 2 Oreo® cookies whole for garnish and place the remaining 4 cookies (from the garnish section) plus 2 of the shake cookies into a zip-top bag; crush finely with a rolling pin or pulse briefly in a food processor to make coarse crumbs for the rim and garnish.

Prep glass and cookies

Remove chilled glasses from the freezer. Run a little chocolate syrup around the rim of each glass (about 1 tsp each). Dip each rim into the crushed Oreo crumbs so they adhere. Set glasses aside on a plate.

Prepare rim

Add the vanilla ice cream, whole milk, 12 Oreo® cookies, vanilla extract, salt, and the optional ice cubes to a blender. Pulse 3–5 times to break up the cookies, then blend on medium-high for 15–25 seconds until smooth and thick. If the shake is too thick to blend, add milk 1–2 tablespoons at a time until it reaches the desired pouring consistency; if too thin, add 1/4 cup more ice cream and blend briefly.

Assemble shake

Stop and scrape down the blender sides with a spatula to incorporate any cookie pieces, then pulse once more. Taste and adjust vanilla or salt if needed (add up to another 1/2 tsp vanilla or a pinch more salt).

Check texture and taste

Pour the milkshake evenly into the prepared chilled glasses, filling to about 1/2 inch below the rim to leave room for toppings.

Serve

Top each milkshake with a generous swirl of whipped cream (about 1/2 cup per shake). Drizzle about 1/2 tablespoon chocolate syrup over the whipped cream on each glass.

Insert one reserved whole Oreo® cookie on the whipped cream or rest it on the rim, and place a maraschino cherry on top of the cream. Add a straw and serve immediately.

vanilla ice cream

whole milk

Oreo® cookies (regular)

vanilla extract

ice cubes (optional, for extra thickness)

salt

whipped cream

extra Oreo® cookies (for rim and garnish)

chocolate syrup

maraschino cherries

straws (optional)

Place a 12–16 oz serving glass in the freezer to chill (helps keep the shake thick). Gather the vanilla ice cream (1.5 cups), whole milk (1/2 cup), heavy cream (1/4 cup), simple syrup (1 tbs) and vanilla extract (1/2 tsp). If you want a colder, thicker texture, have 1/2 cup ice on hand.

Chill and prep

Put the 1.5 cups vanilla ice cream, 1/2 cup whole milk, 1/4 cup heavy cream, 1 tbs simple syrup and 1/2 tsp vanilla extract into a blender. Add 1/2 cup ice only if desired for extra cold/thickness. Secure the lid.

Assemble in blender

Start the blender on low for 5–8 seconds to combine, then increase to medium-high and blend 15–25 seconds until smooth and creamy. Stop and scrape down the sides with a spatula if necessary, then pulse 2–3 times. The finished shake should be pourable but thick; if too thick, add 1–2 tbs of milk and blend briefly; if too thin, add a 1/4 cup extra ice cream and blend.

Blend to texture

Taste a small spoonful and adjust sweetness or vanilla if needed: add up to 1 tbs more simple syrup (or 1/4 tsp extra vanilla) and blend 3–5 seconds to incorporate.

Taste and adjust

To make the Chocolate shake, add chocolate syrup (3 tbs) and unsweetened cocoa powder (1 tbs) to the base ingredients in the blender before beginning to blend. Blend as directed in the Base Shake steps until the cocoa is fully incorporated and the shake is smooth. If cocoa forms small clumps, stop and scrape the sides, then blend again for 5–10 seconds. Taste and add up to 1 tbs extra chocolate syrup if a richer chocolate flavor is desired.

If you like a chocolate-rimmed glass, drizzle 1 tbs chocolate syrup around the inside of the chilled glass before pouring the shake.

To make the Vanilla shake, increase vanilla intensity by adding vanilla bean paste or extra vanilla extract (1 tsp) to the base ingredients in the blender. Blend as directed in the Base Shake steps until fully combined. Taste and add up to 1/4 tsp more vanilla or 1/2 tbs simple syrup if you prefer it sweeter.

To make the Strawberry shake, add hulled fresh strawberries (3/4 cup) and strawberry syrup (2 tbs) to the base ingredients in the blender. Puree on low–medium first for 5–7 seconds to break down the fruit, then increase speed and blend 15–25 seconds until smooth. If you prefer small strawberry pieces, pulse only 4–6 times instead of full blending.

If using very ripe/sweet strawberries, start with 1 tbs strawberry syrup and adjust after tasting.

Remove the chilled glass from the freezer. If you prepared a syrup rim, pour the finished shake into the glass immediately to maintain thickness.

Top with 1/4 cup whipped cream. For Chocolate shake: sprinkle 1 tbs chocolate shavings or chips over the whipped cream. For Strawberry shake: garnish with 2 fresh strawberry slices on the rim. Add 1 maraschino cherry on top for any flavor.

Serve with a wide straw and a long spoon. Recommend serving immediately while thick and creamy.

Vanilla ice cream

Whole milk

Heavy cream

Simple syrup (or granulated sugar)

Vanilla extract

Ice (optional, for thicker/colder shake)

Chocolate syrup

Cocoa powder (unsweetened)

Vanilla bean paste or extra vanilla extract

Fresh strawberries, hulled

Strawberry syrup

Whipped cream

Chocolate shavings or mini chips

Fresh strawberry slices

Maraschino cherry

Extra syrup for rim or drizzle (chocolate or strawberry)

If using fresh mangoes, peel and chop enough to make 2 cups of fruit (about 2 medium mangoes). If using frozen mango chunks, let them sit 3–5 minutes at room temperature so the blender can process them smoothly.

Prepare the mango

Add the mango (2 cups), orange juice (1/2 cup), pineapple juice (1/2 cup), coconut cream (2 tbs), fresh lime juice (1 tsp), simple syrup (1 tbs, optional) and ice (2 cups) to a high‑speed blender.

Combine ingredients in blender

Blend on high for 30–60 seconds until completely smooth and slushy. If the mixture is too thick to blend, add 1–2 tablespoons of juice or water and blend again. Taste and adjust sweetness with more simple syrup or brightness with a little extra lime juice, blending briefly after adjustments.

Blend until smooth

Set the blender aside and let the mixture settle for 30–60 seconds. You will pour this into glasses after preparing the raspberry swirl.

Portion the base

Place raspberries (3/4 cup), granulated sugar (2 tbs), lemon juice (1 tsp) and water (1 tbs) in a small saucepan over low heat. Warm gently, stirring, until the sugar dissolves and berries soften, about 3–4 minutes. Alternatively, for a raw quick method, combine these ingredients in a blender and pulse until broken down.

Cook or blend puree

Remove from heat. Press the warm raspberry mixture through a fine-mesh sieve into a bowl, using the back of a spoon or spatula to extract as much liquid as possible; discard seeds. Allow the smooth puree to cool to room temperature (5–10 minutes) or chill briefly in the fridge if you prefer it cold before assembling.

Strain seeds and cool

Spoon the strained raspberry puree into a small jar or squeeze bottle for neat swirling. You should have about 3–4 tablespoons of puree total (about 1.5–2 tbsp per serving).

Transfer for easy use

Put 1 to 2 tablespoons of raspberry puree into each serving glass. Tilt the glass and use the back of a spoon to coat the inside with a thin ribbon of puree, or drizzle the puree against the inner side of the glass to create a swirl effect.

Add puree to glasses

Slowly pour the blended mango mixture into each glass over the puree, dividing evenly and leaving a little headspace. Pouring slowly helps create visible swirls rather than fully mixing the puree into the drink.

Pour mango mixture

Use a straw or cocktail pick to gently pull a few loops through the drink to create a decorative ripple of raspberry throughout the mango base.

Create a decorative swirl (optional)

Top each glass with a mango slice on the rim, 2 fresh raspberries, a mint sprig, and a light sprinkle of toasted coconut flakes if using. Serve immediately with a straw so the drink stays cold and the swirl effect is enjoyed.

Garnish and serve

Ripe mango (peeled and chopped) or frozen mango chunks

Orange juice

Pineapple juice

Coconut cream

Fresh lime juice

Simple syrup (optional, adjust to taste)

Ice cubes

Fresh or frozen raspberries

Granulated sugar

Fresh lemon juice

Water

Fresh raspberries (for garnish)

Mango slice (for rim)

Mint sprigs

Toasted coconut flakes (optional)

If using fresh peaches: peel (optional), pit and slice them, then coarsely chop. If using frozen peaches, let them sit at room temperature for 5 minutes so the blender can process them smoothly.

Prepare peaches

Add the chopped peaches, peach nectar, Greek yogurt (if using), honey, and lemon juice to a high-speed blender. Secure the lid and pulse once to combine.

Blend base

Add the ice cubes to the blender. Blend on high until completely smooth and creamy, about 30–60 seconds depending on your blender. Pause and scrape down the sides once if needed. Taste and adjust sweetness with more honey if desired.

Add ice and finish

Place the raspberries, sugar, and water in a small saucepan over medium-low heat. Stir frequently until the raspberries break down and the sugar dissolves, about 3–4 minutes. Once the mixture is syrupy, remove from heat.

Make quick raspberry coulis

For a smooth swirl without seeds, press the warm raspberry mixture through a fine mesh strainer into a bowl using the back of a spoon. Discard seeds. Let the coulis cool to room temperature (about 5 minutes).

Strain (optional)

Pour the blended peach smoothie into two chilled glasses, filling them about 3/4 full.

Assemble the smoothie

Spoon 1–2 tablespoons of the raspberry coulis along the inside wall of each glass so it creates a ribbon/swirled effect as you finish pouring. Alternatively, drop the coulis into the center of the smoothie and use a skewer or spoon to gently swirl for a marbled look.

Create the raspberry swirl

Top each glass with two peach slices and one mint sprig. Serve immediately with a straw. If the coulis has thickened while cooling, stir lightly before spooning so it flows for the swirl.

fresh ripe peaches, peeled and sliced (or frozen peaches, partially thawed)

peach nectar or peach juice

plain Greek yogurt (optional, for creaminess)

honey or maple syrup

fresh lemon juice

ice cubes

fresh or frozen raspberries

granulated sugar

water

fresh peach slices

fresh mint sprigs

Rinse the strawberries under cold water, drain, and pat dry. Remove the green tops (hull) and halve any large berries so they measure approximately 2 cups when packed.

Wash and prep strawberries

Peel the banana and break into 2–3 chunks to make blending easier.

Prepare banana

Measure the ice. Use about 1 1/2 cups of ice cubes for a thick, cold smoothie; reduce to 1 cup if you prefer a thinner texture.

Measure the orange juice (240 ml), pineapple juice (120 ml), and coconut milk (120 ml). If using canned coconut milk, shake well or stir to combine before measuring.

Pour the orange juice, pineapple juice, and coconut milk into the blender first (liquids on the bottom help the blades move more smoothly). Add the prepared strawberries and banana on top of the liquids, then add the ice cubes last.

Secure the lid and blend on medium-high for 45–60 seconds, or until the mixture is completely smooth and no large fruit or ice pieces remain. Stop and scrape down the sides once if needed, then blend again for 10–15 seconds.

Blend

Check consistency and taste. If the smoothie is too thick, add 2–4 tablespoons (30–60 ml) more orange or pineapple juice and blend briefly. If it's too thin, add a few more ice cubes and blend to thicken. Adjust until you reach a smooth, drinkable consistency.

Pour the smoothie into 2 chilled glasses, dividing evenly. Sprinkle 1 tablespoon shredded coconut across the tops (optional) and place a strawberry slice on the rim or floating on top for garnish.

Serve immediately with a wide straw. Rinse the blender and utensils promptly to make cleanup easier.

fresh strawberries (hulled)

ripe banana (peeled)

orange juice

pineapple juice

coconut milk (unsweetened)

shredded coconut

strawberry slices

Pour 8 cups fresh water into a kettle or large pot and bring to a rolling boil, then remove from heat immediately.

Bring water to near boil

For Black or Signature Sweet: add 4 black tea bags to the hot water. For Tropical: add 4 unsweetened tropical/fruit-flavored tea bags (instead of black). Cover and steep for 4–6 minutes depending on desired strength (5 minutes is a good target for iced tea).

Steep tea

Remove the tea bags, gently pressing each against the side of the pot with a spoon to extract flavor (but avoid squeezing too hard to prevent bitterness). Let the tea cool for 5–10 minutes at room temperature.

Remove tea bags and cool slightly

While the tea is steeping or immediately after removing the bags, combine 0.5 cups granulated sugar and 0.5 cups hot water in a heatproof container. Stir until the sugar dissolves completely to make a 1:1 simple syrup.

Make simple syrup

Pour the warm brewed black tea into a heatproof pitcher and stir in the simple syrup while the tea is still warm so it incorporates fully. Add 2 tablespoons fresh lemon juice if using and stir to combine.

Sweeten the hot tea

Either refrigerate the sweetened tea until cold (about 30–60 minutes) or for immediate service, fill glasses with ice and pour the warm-sweetened tea over the ice to cool and dilute slightly. The recipe yields 4 servings.

Chill or serve over ice

After removing tropical tea bags, add 0.5 cup pineapple pieces, a few lime slices, and 2 mint sprigs to the warm tea in the pitcher. Allow to steep for 5–10 minutes off heat to pick up aroma without adding sugar. Remove the fruit and mint before serving if desired.

Infuse with fruit & herbs

If you want a hint of sweetness without calories, stir in liquid stevia (start with 1 tsp, taste, and adjust).

Optional zero-calorie sweetening

Either chill in the refrigerator until cold or fill glasses with ice and pour the tropical tea over the ice. Garnish each glass with a lime slice and a mint sprig.

Prepare 4 tall glasses by filling each with about 1 cup of ice (adjust to preference).

For Black: pour brewed black tea over ice, garnish with a lemon slice and a mint sprig if desired. For Tropical: pour tropical-infused tea over ice and garnish with lime slice, pineapple chunk or mint. For Signature Sweet: pour sweetened black tea over ice and garnish with lemon slice.

Serve immediately with a stirrer/long spoon. If refrigerated, give the pitcher a quick stir before pouring to redistribute any settled flavors.