Classic Cookies and Cream Milkshake

Ingredients

• 500 ml American-style vanilla ice cream or good-quality vanilla ice cream
• 160 ml Fresh whole milk
• 8 pieces Classic chocolate sandwich cookies
• 80 g Canned whipped cream or sweetened whipped cream
• 2 tbsp Chocolate syrup

Method

1. Place the pint, serving glasses, and ice cream in the freezer until they are very cold to the touch; this keeps the milkshake thick instead of making it foamy and lukewarm.
2. Put the vanilla ice cream in the pint. Add the whole milk on top: the level should stay comfortably below the pint's fill line, with a texture that is still dense rather than liquid.
3. Break the cookies into rough pieces by hand and add them to the pint. Keep a few irregular pieces: they will create the small black flecks and characteristic bits of a classic cookies and cream milkshake.
4. Install the pint in the ice cream maker and start the Milkshake program. Let it run until the sound becomes more even and the surface is thick, smooth, and marbled with cookie crumbs.
5. Open the pint and check the texture: the milkshake should drip slowly from a spoon in a thick ribbon. If it is still too firm, add a small splash of whole milk and briefly run the same program again; if it is too thin, add a spoonful of ice cream and run it again.
6. Drizzle chocolate syrup over the inside walls of the chilled glasses without filling them: the syrup should form visible drips like those in an American diner.
7. Immediately pour the milkshake into the glasses. The surface should be rounded, creamy, and speckled with black crumbs, with no milk separating at the bottom.
8. Top with whipped cream, add the remaining cookie pieces, and serve immediately with a wide straw and a long spoon.

Nutrition

Per serving

Energy

978.2 kcal

Protein

13.06 g

Carbohydrate

121.83 g

Fat

47.02 g

Fibre

10.1 g

Calcium

387.25 mg

Iron

1.09 mg

Magnesium

61.37 mg