Creamy Mint Oreo Milkshake

There is something deeply nostalgic about a thick, cold milkshake served in a tall glass. When you combine the refreshing chill of mint with the iconic crunch of Oreo cookies, you create a dessert that transcends seasons. Whether you are celebrating St. Patrick’s Day or simply looking for a mid-summer cool-down, this Mint Oreo Milkshake is the definitive answer. Skip the long drive-thru lines and the artificial aftertaste of fast-food versions; making this at home allows you to control the quality of the ingredients and the intensity of the mint. In just five minutes, you can transform five simple ingredients into a restaurant-quality treat that the whole family will beg for. Get ready to master the art of the perfect blend with this easy-to-follow guide.

Why You’ll Love This Recipe

You will fall in love with this recipe because it balances texture and flavor perfectly. Unlike store-bought shakes that can be overly airy or thin, this version uses a high ratio of premium vanilla ice cream to milk, ensuring a velvet-like consistency. The use of pure mint extract—rather than peppermint—provides a sophisticated, rounded herbal sweetness that isn’t too sharp. Plus, it is incredibly versatile. You can choose to blend the cookies into a smooth “cookies and cream” style or stir them in at the end for huge, crunchy chunks. It’s a customizable, five-minute luxury that costs a fraction of a specialty dessert shop price.

What Is a Mint Oreo Milkshake?

A Mint Oreo Milkshake is a fusion of two beloved dessert worlds: the “Grasshopper” mint flavor profile and the classic “Cookies and Cream” milkshake. Traditionally, it consists of a vanilla or mint-flavored ice cream base, thinned slightly with milk, and infused with chocolate sandwich cookies. While many fast-food chains offer a seasonal “green shake,” the homemade Mint Oreo Milkshake is superior because it uses real cream-based ice cream and allows for the addition of fresh ingredients. It’s a thick, drinkable dessert that offers a cooling sensation from the mint and a rich, cocoa-heavy finish from the dark chocolate wafers of the Oreos.

Ingredients

To achieve the perfect milkshake, the quality of your ingredients is paramount.

• Vanilla Ice Cream (6 Cups): This is the foundation of your shake. Use a full-fat, “homestyle” vanilla bean or French vanilla ice cream for the richest mouthfeel. The higher the fat content, the smoother the shake will be.
• Whole Milk (3/4 – 1 Cup): Milk acts as the thinning agent. Whole milk is recommended over skim or 2% to maintain the creamy integrity of the ice cream.
• Pure Mint Extract (3/4 tsp): This is the “secret” to the best flavor. Pure mint extract is a blend of spearmint and peppermint. It tastes like a garden-fresh mint rather than a candy cane.
• Green Food Coloring (1/8 tsp): This is purely for aesthetics. About 10 to 15 drops of liquid coloring will give you that iconic “Shamrock” green hue.
• Oreo Cookies (10 Count): You’ll need nine for the blend and one for the garnish. The dark cocoa of the Oreo provides the perfect bitter contrast to the sweet mint cream.

Ingredient Substitutions & Tips

If you have dietary restrictions or simply want to experiment, this recipe is very forgiving. For a dairy-free version, substitute the vanilla ice cream with a cashew or coconut-based vanilla frozen dessert and use oat milk for the liquid. Oat milk is particularly good here because of its naturally creamy texture. If you don’t have food coloring, you can skip it—the shake will be a “cookies and cream” grey, but the flavor will remain identical. For an extra kick of chocolate, try using “Mint Oreos” instead of regular ones, or add a tablespoon of chocolate syrup to the blender for a “Thin Mint” inspired flavor.

Step-by-Step Instructions

1. Prep Your Glassware: This is a professional tip that makes a huge difference. Place your serving glasses in the freezer for at least 10–15 minutes before you start. A chilled glass prevents the milkshake from melting the moment it touches the surface, keeping your treat thick until the very last sip.
2. Prepare the Garnish: Take one Oreo cookie and place it in a small sandwich bag. Lightly crush it with a spoon or rolling pin until you have a mix of fine dust and small pebbles. Set this aside.
3. Load the Blender: In the jar of your blender, add the 6 cups of vanilla ice cream first. Pour the milk over the top, then add the mint extract and green food coloring. Finally, drop in the 9 Oreo cookies.
4. The Blending Process: If you have a high-powered blender (like a Vitamix or Blendtec), you can blend this all at once on medium-low speed. If you have a standard blender, you may need to work in two batches or use the “pulse” function to help the blades catch the ice cream.
5. Achieve the Consistency: Blend until the cookies are broken down into small flecks and the color is a uniform green. If it’s too thick to pour, add another tablespoon of milk. If it’s too thin, add another scoop of ice cream.
6. Assemble and Serve: Pour the vibrant green mixture into your frozen glasses. Immediately top with the crushed Oreo you set aside earlier. Serve with a wide-diameter straw and enjoy immediately.

Expert Baking & Cooking Tips

• The Ice Cream Temperature: Don’t use ice cream straight from a deep freeze (-10°F). Let the container sit on the counter for 3–5 minutes. If the ice cream is slightly softened (but not melting), it will blend more evenly without requiring too much milk, which keeps the shake thick.
• Avoid Over-Blending: Blending generates heat. If you run the blender for too long, the friction will melt the ice cream, resulting in a soup-like consistency. Blend only until the ingredients are just combined.
• Pulse for Texture: If you like “chunks” of cookie, don’t blend the Oreos at the start. Blend the ice cream, milk, and mint first, then add the cookies at the very end and pulse 3–4 times.

The Mint vs. Peppermint Debate

Many people use “mint” and “peppermint” interchangeably, but in the world of extracts, they are very different. Peppermint extract is made purely from Mentha piperita and has a very high menthol content, which gives it that sharp, “cool” bite associated with candy canes and toothpaste. “Pure Mint Extract,” however, is usually a combination of spearmint and peppermint. This blend is much smoother and more “green” in flavor, closely mimicking the taste of a McDonald’s Shamrock Shake or premium mint chip ice cream. For this recipe, we highly recommend searching for a bottle labeled “Pure Mint” to get that nostalgic, mellow flavor.

Serving Suggestions

Presentation is everything when it comes to a decadent milkshake. To elevate this Mint Oreo Milkshake, top it with a generous swirl of homemade whipped cream. You can also drizzle chocolate ganache or fudge sauce down the inside of the glass before pouring the shake for a “marbled” look. A single fresh mint leaf on top adds a pop of natural color and a beautiful aroma that hits you before the first sip. If you’re serving this for a party, use festive green-striped paper straws for a touch of whimsy.

Storage & Make-Ahead Tips

Milkshakes are best enjoyed the second they are made. However, if you want to prep ahead, you can blend the shake and pour it into a lidded mason jar. Store it in the back of the freezer for up to 2 hours. When ready to serve, let it sit on the counter for 5 minutes and give it a vigorous stir. For longer storage, you can freeze the mixture in popsicle molds for “Mint Oreo Fudge Pops,” which are a fantastic alternative treat for kids.

FAQs

Can I use mint chocolate chip ice cream instead of vanilla?
Yes! If you use mint chip ice cream, you can reduce the mint extract to 1/4 tsp and skip the food coloring, as the ice cream will already provide the flavor and color.

How do I make the milkshake thicker?
The key to a thick shake is a high ice-cream-to-milk ratio. Use less milk (start with 1/2 cup) and ensure your ice cream is very cold. Adding a few extra cookies can also help thicken the body of the shake.

Is this recipe gluten-free?
As written, it is not gluten-free because Oreos contain wheat. However, you can easily make it gluten-free by using “Gluten-Free Oreos,” which are widely available and taste almost identical.

Can I make this in a food processor if I don’t have a blender?
Absolutely. A food processor actually works very well for milkshakes because the wide blades can handle the thick ice cream without needing as much liquid.

Can I add alcohol for an adult version?
Yes. To make this a “boozy” shake, add 1-2 ounces of white crème de menthe or a chocolate liqueur like Baileys during the blending process.

Print