We’re well into my summer milkshake series (to see that series, start with How to Make a Milkshake ), and I’ve saved my personal favorite until now.
Time for an Oreo Milkshake!
The Best Oreo Milkshake Recipe
A good Oreo shake is one that is creamy and thick but not so thick you can’t drink it with a straw, with the perfect ratio of Oreos to ice cream.
This is just such a shake, and I’m pretty positive you’re going to love it.
Ingredient Notes
- Oreos: For that classic cookies and cream milkshake flavor, use traditional chocolate and cream Oreos (or store-brand cookies), but feel free to experiment with different flavors. Any Oreo variation will work here.
- Vanilla ice cream: For best results, use a high-quality vanilla ice cream you enjoy.
- Milk: You can use any milk for your milkshake, but the higher fat your milk, the richer your shake will be. You can even substitute a little half and half or heavy cream for some of the milk for an extra rich and creamy shake.
How to Make an Oreo Milkshake
In your blender, combine ice cream, milk, and 4 Oreos. Blend until mixed and pour into a glass.
Take one more Oreo cookie and crush it in your hand before dropping the pieces over the shake. This way you’ll get chunks of Oreo while you drink and pieces at the bottom of your glass when you finish, which every Oreo milkshake connoisseur knows is the best part.
Top with optional whipped cream , add a straw , and enjoy!
More Cookies and Cream Milkshake Recipes
For even more Oreo milkshake flavor combos, try adding these to the base shake recipe:
- Bailey’s Cookies and Cream Milkshake: Replace 1/4 cup of the milk with 2 ounces (¼ cup) of Irish cream liqueur like Baileys.
- Chocolate Oreo Milkshake: Blend 1 to 2 tablespoons of fudge sauce or chocolate syrup in along with the Oreos.
- Peanut Butter Oreo Milkshake: AKA the Parent Trap milkshake, add 1 slightly heaping tablespoon of peanut butter to the shake before blending.
How can I make an Oreo milkshake without a blender?
If you’re craving an Oreo shake, and the only thing standing between you and that frosty dream is the lack of a blender, no worries! Unlike Strawberry milkshakes or Banana milkshakes and other shakes that have mix-ins that really need to be pulverized, Oreo shakes are particularly good candidates for making without a blender.
- Just crush your cookies in a baggie with a rolling pin.
- Then place ice cream in a large mason jar and microwave it for 15 to 30 seconds, until ice cream has begun to melt but is not fully melted.
- Add milk and cookie crumbs, and then put the lid on and shake until everything is mixed. Before you pour it into a glass, if there are any ice cream bits that haven’t mixed well, use a spoon to stir them in.
And that’s it, instant, blenderless milkshake .
Can I use other cookies besides Oreos in my milkshake?
Sure! Feel free to experiment and go wild. I think Nutter Butters would be particularly good or maybe Thin Mints…
More Milkshake Recipes
- Chocolate Milkshake
- Vanilla Milkshake
- Coffee Milkshake
- Caramel Milkshake
Or check out my Milkshake Recipes Cheat Sheet
More Cookies & Cream Recipes
- Small-batch Oreo Cheesecake Bites
- Small-batch Oreo Cupcakes
- Cookies and Cream Frosting
- Cookies and Cream Popsicles
Recipe Notes
- This will make approximately 1½ to 2 cups, enough for one restaurant-sized shake or two smaller ones.
Ingredients
- ▢ 1½ cup vanilla ice cream about 3 scoops
- ▢ ½ to ¾ cup milk *
- ▢ 5 Oreo cookies divided
- ▢ Whipped cream optional
Instructions
- Combine ice cream, milk, and 4 of the Oreo cookies in your blender. Blend until pourable and pour into a glass.
- Use the bottom of a glass or your hand to crush the final Oreo into small pieces (but not crumbs) and add the pieces to the the top of your shake or over whipped cream if desired. Serve and enjoy!
Notes
These easy beef pasties are made with a buttery, flaky buttermilk pie crust wrapped around a savory mixture of beef, carrots, potatoes, and onions in a quick homemade gravy.
Have you ever had a pasty before? If not, friend, let’s change that today.
Unless you don’t like/eat beef, I dare you to try not to fall in love with these things. The shell is made from my favorite buttermilk pie crust, so it’s flaky and buttery and perfect.
And the filling is so good you’ll want to eat it with a spoon before you can bake it into the pasties.
Beef Pasties Made Easy
Meat pies like these can be a little intimidating, but I think this recipe is pretty straightforward and simple.
There’s always a degree of difficulty when it comes to making stuffed pastries from scratch, but this recipe does as much to eliminate that as possible.
The buttermilk pie crust is made in a food processor and is really beginner-friendly when it comes to handling and rolling.
And unlike a lot of pasty recipes I’ve seen, this stuffing is fully cooked before the pies go into the oven, so you don’t have to worry about whether your meat is cooked through or vegetables tender before they come out of the oven.
Ingredient Notes
- Pie crust: If you have a favorite pie crust recipe, you can use it or store-bought crusts instead of the buttermilk pie crust in the recipe below, but I really love this particular crust. It’s extremely easy to work with and bakes up SO flakey and beautiful. If you’ve never made pie crust before or just want a more detailed tutorial, I wrote an entire post dedicated to this crust with step-by-step pictures .
- Diced carrots and potatoes: I like to keep the filling simple with just meat, carrots, potatoes, and onions, but feel free to throw in extra veggies like parsnips, peas, or rutabagas.
How to Make Pasties
- Make the pie dough by pulsing together flour, butter, and buttermilk in a food processor until it forms crumbs that just begin to clump together. Turn half the crumbs out on a piece of plastic wrap and press them into a 1-inch thick disk. Repeat with the rest of the dough and refrigerate for at least an hour.
- Make the filling by browning your beef and then adding vegetables and covering with water. Add spices and bring everything to a simmer until potatoes begin to soften. Once cooked, use 1 cup of the cooking liquid along with a little flour and butter to make a quick gravy. Stir gravy, meat and vegetables together and set aside to cool slightly.
- Assemble the pasties. Divide each dough disk into 3 equal pieces, roll each out and fill with prepared filling. Fold the tops over and use a fork to crimp the edges closed before brushing with egg wash. Bake until golden brown, and enjoy!
Can you freeze pasties?
Yes! One of my favorite things about pasties is that they freeze and reheat amazingly. All you have to do is pull one out of the freezer, pop it right in the microwave, and one to two minutes later, you have a sizzling hot pasty that tastes like it just came out of the oven!
To freeze: Wrap individually in plastic wrap and store in an airtight container or freezer bag.
To reheat: Unwrap pasty and place on a microwave-safe plate. Reheat from frozen in the microwave for 1 to 2 minutes until steaming and hot all the way through.
Can these be made ahead of time?
Sure. Beef pasties make great make-ahead lunches and dinners. You can bake the pasties in advance and simply reheat in the microwave when you’re ready to eat them.
If you’d like to make the crust and the filling in advance and then assemble and bake them just before eating, you can do that too. Pie dough will keep in the refrigerator for up to 48 hours and in the freezer for up to 2 weeks. Filling can be made up to 48 hours in advance.
Can I double this recipe?
Yes. The recipe doubles just fine BUT you’ll probably need to make the crust in two batches. Not all food processors are large/powerful enough to handle a double batch of this dough.
To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Freezer-friendly Recipes
- Naan Pizza
- Freezer Burritos
- Freezer Meatballs
- Creamy Chicken Noodle Soup
Ingredients
Crust
- ▢ 1 cup ( 8 oz, 2 stick cold unsalted butter cut into 1/2-inch chunks
- ▢ 2 1/2 cups ( 300 g) all-purpose flour
- ▢ 1 tablespoon granulated sugar
- ▢ 1 teaspoon salt
- ▢ 1/2 to 2/3 cup buttermilk
Filling
- ▢ 1 tablespoon unsalted butter
- ▢ 12 ounces beef chuck (stew meat) diced 1/2-inch
- ▢ 1 1/2 cups diced potatoes 1/2-inch dice
- ▢ 3/4 cup diced carrots 1/4-inch dice
- ▢ Water
- ▢ 1 1/2 teaspoon salt*
- ▢ 1/2 teaspoon crushed rosemary
- ▢ 1/4 teaspoon pepper
- ▢ 1/4 teaspoon oregano
Gravy
- ▢ 3 tablespoons unsalted butter
- ▢ 1/2 cup finely diced onion
- ▢ 2 tablespoons all-purpose flour
Egg Wash
- ▢ 1 egg
- ▢ 1 tablespoon milk
Instructions
Prepare Crust
- Before you begin measuring everything out, place the cubed butter in the freezer to chill.
- Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks.
- While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and hold their shape if squeezed together. If dough does not hold its shape, drizzle in a little more buttermilk, up to 2½ additional tablespoons, until it does. The dough will look a little scary at this point, but don’t worry. It’s supposed to look like that!
- Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. Gather the edges of the plastic wrap and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
Prepare Filling
- Preheat oven to 400°F.
- In a medium saucepan, melt butter over medium-high heat (watch closely, you don’t want to burn the butter) and add the meat. Cook until well browned.
- Add potatoes and carrots and cover with just enough water that the meat and vegetables are submerged. Add salt, rosemary, pepper, and oregano.
- Bring to a boil, turn down to medium and simmer for five minutes. Meat should be cooked through and potatoes should be softened, but still have a bit of a bite to them.
- Remove from heat and drain the cooking liquid into a separate container for later use. Set liquid and meat and veggies aside.
- In a medium saucepan, melt remaining 3 tablespoons of butter over medium heat. Add onions and cook until they begin to soften, about 2 to 3 minutes. Add flour and whisk continuously for 1 minute until a sticky paste forms and flour turns golden. Whisk in 1 cup of the reserved cooking liquid from your meat and potatoes (discard the rest). Simmer for 2 to 4 minutes, whisking continuously, until a thick gravy forms. Remove from heat and stir in the meat and vegetable mixture, making sure everything is well coated.
Assemble Pasties
- Whisk together egg and milk in a small bowl to make your egg wash.
- On a well-floured surface, divide your dough into 4 to 6 equal-size pieces and roll into balls. If you are slow at rolling out pastry dough, place all the balls, but one, back in the fridge and work with one at a time so the dough stays chilled and easy to work with.
- Re-flour your work surface and roll first ball out to 3/8 inch thick with a floured rolling pin, forming as round of a circle as you can manage (trim edges with a knife to make a perfect circle if necessary). Pick up your dough to make sure it is not stuck to your work surface. If it is, use a metal spatula to dislodge it before filling.
- Brush egg wash around the edges of your pie crust to help seal it and spoon beef mixture over slightly less than half of the dough, leaving a 1/2-inch border. Fold dough over the filling and use a fork to crimp the edges closed. Cut 3 slashes in the top and transfer to baking pan.
- Repeat with remaining dough balls. You may have a bit of meat mixture left over, depending on how thin you rolled out your dough. You can eat it with a spoon.
- Brush pasties with egg wash and and bake for 15 to 20 minutes, until they are beautiful and golden.
- Allow to cool slightly and enjoy.
Notes
Pie Crust Adapted From: B.Britnell
A Caramel Latte is one of the easiest sweet coffee recipes to make at home. All you need is 4 ingredients and about 5 minutes.
It’s very nearly fall. And you know what that means. Time for sweet and warming coffee drinks!
Today’s recipe is perfect for chilly fall mornings if you’ve already reached your Pumpkin Spice Latte quota for the year, a Caramel Latte.
Caramel lattes are one of the easiest sweet coffee recipes to make at home. All you need is caramel, coffee or espresso, a little sugar, and milk.
Ingredient Notes
- Coffee: True lattes are made with espresso, but most people don’t have espresso makers in their kitchen, so this recipe uses brewed coffee. You can use whatever coffee you have on hand, brewed strong for a more intense coffee flavor. If you’d like to use a shot of espresso instead of coffee, not a problem. Increase the milk in the recipe to 3/4 cup and replace the coffee with a shot of espresso.
- Caramel sauce: Almost any caramel sauce will work in this recipe. If caramel sauce isn’t something you keep stocked, pick some up the next time you’re at the store or make my quick shortcut caramel sauce .
- Milk: Starbucks uses 2% milk in their coffee drinks by default, but you can use any milk you’d like including non-dairy milks. The higher fat your milk, the creamier your drink will be.
- Cream: If you don’t keep cream on hand, you can leave it out, but I love adding a little splash for extra richness. Half and half also works well. You’ll definitely have some leftover heavy cream, so check out my post What to Do With Leftover Whipping Cream for storage tips and recipe ideas for the leftovers.
Store-bought Caramel Alternatives
If you don’t have any caramel sauce on hand, you have a couple make-at-home alternatives:
Shortcut Caramel : This recipe uses brown sugar, so it’s not a classic caramel, but it’s very quick and easy (and delicious). Dulce de Leche : Have a can of condensed milk on hand and don’t mind waiting a couple hours? Make some dulce de leche and use it in place of caramel to make a dulce de leche latte . Caramel Sauce : And if you want a real, classic caramel, go ahead and give this recipe a try.
How to Make a Caramel Latte
- In a small pot ( a butter warmer works well), combine milk, caramel, and sugar and heat over medium heat until milk is steaming and sugar and caramel are completely dissolved. Whisk vigorously until foamy or you can use a handheld milk frother if you have one.
- Pour 1/2 cup of strong coffee into an 8-ounce mug and then pour in the caramel mixture. Give a little stir, and taste. If it’s not quite sweet enough, add a little more sugar. Then top with whipped cream and more caramel sauce if desired and enjoy!
Can I make an iced version of this latte?
Absolutely. Go check out my Iced Caramel Latte recipe for detailed instructions (plus how to make it into a frappuccino). The ratios are all the same, but the preparation method is a little different.
Is there caffeine in a caramel latte?
Yes. A coffeehouse latte made with a single shot of espresso contains about 60-100mg of caffeine. This recipe has about 48mg.
Can I double this recipe?
Sure. This recipe doubles or triples with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Can I make a caramel latte in the microwave?
You can! Heat your milk in the microwave until steaming and then stir in the caramel and sugar until they completely dissolve into the milk.
You can either add the coffee directly to the milk or pour your coffee into a separate mug, foam the milk and caramel mixture using a handheld milk frother, and pour the foamed milk over the coffee.
Looking for More Warming Recipes for Fall?
- Homemade Mocha
- White Chocolate Mocha
- Easy Hot Chocolate
- White Hot Chocolate
- Salted Caramel Mocha
- Cinnamon Dolce Latte
Recipe Notes
- This recipe makes a 1-cup (8-ounce) latte. If you want to fill an oversized cup, 1 1/2 or double the recipe.
Ingredients
- ▢ ½ cup milk any percentage
- ▢ 1 tablespoon caramel plus optional more for topping
- ▢ 1 teaspoon ( 4g ) granulated sugar or to taste
- ▢ 1 tablespoon heavy cream optional
- ▢ ½ cup strong coffee
- ▢ Whipped cream optional for topping
Instructions
- In a small pot, over medium heat, combine milk, caramel, sugar, and optional heavy cream. Heat, whisking frequently until milk is just beginning to steam. If desired, whisk vigorously until milk is frothy.
- Pour coffee into an 8-ounce mug, and stir in caramel mixture. Add more sugar to taste if needed. Top with optional whipped cream, and drizzle with more caramel if desired.
- Serve and enjoy!
Notes
Creamy Oreo Milkshake
Ingredients
- 1½ cup vanilla ice cream about 3 scoops
- ½ to ¾ cup milk *
- 5 Oreo cookies divided
- Whipped cream optional
Instructions
- Combine ice cream, milk, and 4 of the Oreo cookies in your blender. Blend until pourable and pour into a glass.
- Use the bottom of a glass or your hand to crush the final Oreo into small pieces (but not crumbs) and add the pieces to the the top of your shake or over whipped cream if desired. Serve and enjoy!
