Can’t decide between cookies and a milkshake? Well, why should you when this Homemade Cookie Dough Milkshake means you can have it all in a matter of minutes!
With chunks of cookie dough in a creamy, vanilla-y milkshake, you’ll never look at shakes the same way again!
You can even uplevel it by making your own cookie dough bites to adorn the shake (as pictured), but truly only 2 ingredients and a blender are all you need to satisfy your sweet tooth.
And as a multitasking mom who loves a sweet treat, this recipe is one I love to have in my back pocket.
Vanilla Cookie Dough Milkshake Ingredients
Here’s everything you need:
- Cookie dough ice cream. If you would like to use plain vanilla or plain chocolate ice cream and add your own cookie dough, you certainly can! More on that, later.
- Milk. Any unsweetened nondairy or any percentage of dairy milk work!
How to Make a Homemade Cookie Dough Milkshake
You’ll Need a Blender or Food Processor
In addition to your two ingredients, you’ll also need either a blender or a food processor. I usually use my Nutribullet because I can just remove the blade, pop in a straw, and sip it straight from there for the least amount of cleanup!
But truly any blender or processor will do.
Getting the Right Consistency
I’ve found that 1/3 cup of milk in this shake gets me a fantastic consistency. Just thick and creamy enough, but not too much to stop me from slurping it up through a straw.
That being said, everyone has a different preference when it comes to their milkshake consistency. It’s much easier to loosen and add more milk than thicken when too much milk is added.
So, I highly recommend just adding about half your milk to start. Blend, check the consistency, and add more as needed.
Making a Cookie Dough Milkshake with Real Cookie Dough
If you would rather make your cookie dough milkshake with either plain vanilla ice cream or chocolate ice cream and real chunks of cookie dough, you absolutely can.
In this case, use 1 cup of ice cream and ½ cup of edible cookie dough, and up to ⅓ cup milk.
You can usually find edible cookie dough at the supermarket (it will specify on the label whether or not it is safe to consume raw or must be baked to enjoy), but I also have a recipe for edible cookie dough bites that is perfect to use for this recipe.
The cookie dough bites also make for a great little garnish to finish off this shake! 😉
Serving Your Cookie Dough Milkshake
This milkshake with cookie dough decadent as is, but if you want to go all-out, you can add some toppings! Here are some of my favorite (aside from extra cookie dough, of course!):
- Whipped cream
- Chocolate sauce
- Sprinkles
- Cherries
- Nuts
- Peanut Butter
- Caramel Sauce
- Bourbon Chocolate Sauce
2-Ingredient Cookie Dough Milkshake
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Nutribullet * or *
- Blender * or *
Ingredients
- 1 cup cookie dough ice cream (*see notes)
- ⅓ cup milk (or less, depending on desired thickness)
Instructions
- Add the ice cream and about 3 tablespoons of the milk to the blender and blend on high. Assess the consistency, and add more milk as needed, up to ⅓ cup. Serve, garnish as you please, and enjoy!1 cup cookie dough ice cream, ⅓ cup milk
Pro Tips
- *If you would rather use plain vanilla or chocolate ice cream and add edible cookie dough, you totally can! Use 1 cup ice cream, ½ cup edible cookie dough, and up to ⅓ cup milk.
- 1 cup of ice cream is usually 2 scoops using an ice cream scoop or 4 scoops using a large cookie scoop.
2 thoughts on “2-Ingredient Cookie Dough Milkshake”
Fyi, heat treating the flour does nothing. Just use it as is. If you’re that afraid of what is basically zero risk of the bacteria that may be in there, don’t use it. I, for one, have been consuming raw flour and eggs my entire life and have never gotten sick. If someone does get sick, it’s likely because they didn’t wash their hands before or after handling things with bacteria on them.
Hi Lilianne! Thanks for taking the time to read my recipe- it means a lot to me :)I’ve definitely been known to lick the batter or eat the raw cookie dough too 😉
You’re right- it’s definitely a small risk, but the FDA does recommend against it so it feels irresponsible of me to write a recipe without complying with those guidelines, especially since I can’t control how people store and handle their flour once it’s opened. Of course, you’re welcome to skip that step!