Step by step

Method

4 steps

1. 1

   Add 3 cups vanilla ice cream and 1½ cups cold milk to a blender. Blend on low until smooth and thick, 15–25 seconds — it should look creamy and move slowly when you tilt the jar.

2. 2

   Break 6 chocolate sandwich cookies into the blender. Pulse or blend on low about 10 seconds until the cookies are finely crushed but still speckled through the shake — don't obliterate them into gray sludge. Stir with a spoon if a cookie chunk is stuck.

3. 3

   Pour into two tall glasses. Top with whipped cream and a cookie-crumb sprinkle if you like.

4. 4

   Serve immediately with straws. You want a thick cookies-and-cream shake with visible cookie flecks — not thin cookie milk or a blender brick that won't pour.