Cookies & cream milkshake (blended)
Section: Blended · blend · dairy
Applies to: a thick blended milkshake of vanilla ice cream, chocolate sandwich cookies, and cold milk, finished with a cookie-crumb topping.
Target: under 90 seconds of blending; serve immediately.
Operating procedure
- Portion the vanilla ice cream by weight to the recipe spec from a firm, evenly frozen tub.
- Count or weigh the chocolate sandwich cookies to the recipe spec, keeping a few aside for the crumb topping.
- Crush the reserved topping cookies to a coarse crumb and set them in a small dish at the station.
- Pull cold milk from the correct, freshly dated container into a measuring jug.
- Chill the serving glass and have a wide straw ready — the crumb needs a wide bore to pass.
- Rinse and sanitize the blender jar and blade before the first drink of the run.
- Load liquid first: pour the cold milk into the blender jar.
- Milk first keeps the blade clear so the cookies and ice cream fold in instead of jamming a dry blade.
- Add the weighed ice cream on top of the milk.
- Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
- Add the counted cookies for the blend, holding back the reserved crumb topping.
- Cookies counted or weighed to spec (a starting point of roughly 3–4 sandwich cookies per serve) keeps the flavour and cost consistent.
- Pulse to fold everything in, then run continuous just until the cookies are broken to fine flecks and the shake is smooth.
- Aim for even cookie flecks with no large hard shards that block the straw — but stop before the shake warms and thins.
- Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
- Too thin — add a scoop of ice cream and re-pulse; too stiff — add a splash of cold milk.
- Pour into the chilled glass, top with the reserved cookie crumb, and serve immediately with a wide straw and spoon.
- The crumb goes on at the end so it stays crisp — a milkshake softens and loses its body within minutes.
- Texture is velvet-smooth with even cookie flecks and no large hard shards that block the straw.
- Body is thick enough that a straw stands upright and it resists a spoon.
- Crumb topping is crisp and added at the end; served immediately with no melted layer forming.
Blend the cookies into fine flecks so a wide straw stays clear, but reserve the crumb topping for the end so it stays crisp. Keep the ice-cream-to-milk ratio around 2:1 for a straw-standing body, and serve to order.
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No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.