To say I’m a milkshake fan would be an understatement. A HUGE understatement.
Growing up, some of my favorite memories of my grandparents include grabbing milkshakes and burgers at Smokey’s. They had the best chocolate milkshakes- you know the kind that come with the metal tin and are thick and creamy and heavenly. Ya, I still crave one of those shakes. Then there is this place on USC’s campus that has Oreo milkshakes. Thank goodness for 20 year old metabolism because wow, I went there embarrassingly often. (I’m actually going back down to the SC v. UCLA game and I have no desire to tailgate with beer… I’m tailgating with a shake!) There is also this place in Modesto that my cousin and I stopped at after we hiked Half Dome to get a shake. We had been up for over 24 hours, we could barely move, and were in desperate need of a shower but, we stopped for a shake first. And then we went back the next day for another one because when you hike Half Dome, you’ve earned it! (We also shamelessly bragged to all the servers that we just hiked Half Dome hoping for some sort of congratulations or even a free shake… nobody cared but us!)
All this is to say that I really love milkshakes. So it only seemed fitting that in a week dedicated to chocolate desserts, I would make a chocolate Oreo shake. Plus, I got a new milkshake maker that I’ve been looking for any opportunity to make shakes to try it out!
Milkshakes are simple and easy. I feel even foolish for using it as a recipe this week because really, anyone can make it and it’s not nearly as technical as baking. But there are few things I’ve learned this past summer as I’ve worked on finding right ratios for a good shake:
- Ice cream makes a difference. I thought if you are going to be adding Oreos, candies, sauce, etc… to shakes, the quality of the ice cream isn’t as important because the add-ons take over. Wrong. Quality ice cream makes a difference. I’ve been using a local ice cream made here in Sacramento from Vic’s creamery. However, my favorite store brand ice cream for making shakes is Breyer’s Homestyle Ice Cream.
- Mixer > Blender. I know majority of people do not have milkshake mixers in their kitchen because blenders are much more practical for a wide variety of uses. However, milkshakes made in a mixer taste better. They seem to hold their consistency longer, maintaining a more creamy texture. Even though it takes a little longer to make, it’s well worth it!
- Calories don’t count.
Ok, that last one is a lie. But it’s impossible to enjoy a milkshake, or any dessert for that matter, if you’re concerned about calories. So, drink the shake and worry about the calories tomorrow. Hope you enjoy!
- 3 big scoops of vanilla ice cream
- 4 crushed Oreos
- 1/4 cup milk
- Chocolate sauce (to preference)
- Add all ingredients to mixer. Depending on the level of chocolate-ness you want, adjust the amount of chocolate sauce. I use 1/8 cup.
- Mix until combined and desired thickness. Enjoy!