Cookies and Cream Milkshake

Whether you drizzle it in chocolate sauce or pile on extra cookie pieces, this milkshake is a fun and indulgent treat you can make your own.

Why We Love This Recipe

This creamy, coffee-infused milkshake is loaded with chocolate cookie goodness. And those chocolate-covered espresso beans? They’re the caffeinated crunch that takes it over the top! A treat this delicious shouldn’t be this easy… but we’re not complaining.

Ingredient Notes

Hiland Light Cookie Overload Ice Cream: This is the star ingredient that gives the shake its signature cookie-packed flavor and creamy texture. For best results, use it straight from the freezer—this ensures optimal thickness. You can also use Hiland Premium Cookie Overload ice cream or, if you’d like to stick with a light option, go for Hiland Light Vanilla and mix in your own chocolate sandwich cookies!

Espresso: Chilled espresso provides the best coffee flavor, but a cup of strong brewed coffee would also work. Just make sure the espresso or coffee is cold, so it doesn’t melt the ice cream! For a milder coffee taste, reduce to 1/4 cup espresso and use milk to thin the shake as needed. Or omit entirely if you prefer a straight cookies and cream shake—just add 1/2 cup milk to maintain the liquid ratio.

Chocolate Covered Espresso Beans: These add three elements: crunch, intense coffee flavor, and extra caffeine. For me, they’re a non-negotiable ingredient in this milkshake, but you can leave them out if you prefer a smoother texture or less caffeine.

Hiland Milk: This is an optional ingredient and is just meant to thin the shake as needed. I generally don’t use it, unless I go lighter on the coffee. Whole milk delivers maximum creaminess, while almond or oat milk keeps it lighter. Chocolate milk would also work beautifully in this milkshake.

Step by Step Instructions

1. Chill your ingredients. Start with frozen Hiland Light Cookie Overload ice cream and very cold coffee. Cold ingredients blend better and prevent a watery shake. Measure your espresso/coffee and place it in the refrigerator for at least 15 minutes – warm liquid will melt the ice cream.
2. Blend the base. In a high-powered blender, combine the ice cream, chilled coffee, and chocolate-covered espresso beans. Blend on high until smooth with tiny flecks of cookies and espresso beans.
3. Adjust the texture. Check consistency – the shake should coat a spoon thickly but still be pourable. For a thinner shake, add Hiland milk 1 tablespoon at a time while blending. For a thicker shake, add an extra 1/4 – 1/2 cup ice cream. Over-blending can melt the shake, so work quickly.
4. Prep your garnishes. While the blender runs, crush several chocolate sandwich cookies (I place them in a plastic bag and crush with a rolling pin) and chill your serving glasses. Cold glasses keep the shake frosty longer.
5. Assemble and garnish. Divide the milkshake among two glasses and add your garnishes! I like to top my milkshake with whipped cream (use a piping bag or spoon), then drizzle chocolate sauce over the cream and add a sprinkle of cookie crumbs.

Expert Tips and Tricks

• Use chilled coffee. Even room temperature coffee will melt your ice cream. For best results, brew espresso/coffee ahead and refrigerate until fully cold.
• Freeze your glasses. Chill your glasses for 10-15 minutes before serving. This will keep the shakes colder longer.
• Make it kid-friendly. Replace espresso with chilled chocolate milk and omit espresso beans. Top with whipped cream and cookie crumbs for a caffeine-free dessert.
• Customize your thickness. For a thicker consistency, add an extra scoop of ice cream. For a thinner consistency, add several tablespoons of milk.

Make Ahead and Storage Instructions

Milkshakes are best enjoyed fresh, right after blending. However, you can save time by prepping toppings like whipped cream, crushed cookies, and chocolate sauce in advance.

If your milkshake starts to melt, don’t worry—just toss in a few ice cubes and give it a quick re-blend to restore its thick, creamy texture.

Serving Ideas

Now let’s talk garnishes!

• Coat the glass rim in chocolate: Pour a little chocolate sauce (warm or room temp) onto a small plate. Dip the rim of the glass into the sauce and twist gently.
• Chocolate or caramel drizzle: Swirl it into the glass or over the whipped cream.
• Add some crunch: Crushed chocolate cookies, a few chocolate-covered espresso beans or even chopped candy bars add extra decadence!

For more delicious recipes, visit Hiland Dairy’s recipe page.