Ingredients:

  • 3 large scoops (285g) premium vanilla bean ice cream
  • 120ml chilled whole milk
  • 0.25 tsp pure vanilla extract
  • 6 Oreo cookies (5 for blending, 1 for topping)
  • 1 pinch fine sea salt
  • 60ml heavy whipping cream
  • 1 tbsp chocolate syrup

Instructions:

  1. Prep the glass. Drizzle the chocolate syrup (1 tbsp) down the inside of your chilled tall glass. Rotate the glass as you pour to create a contemporary swirling pattern.
  2. Temper the ice cream. Measure out your 3 large scoops (285g) of vanilla bean ice cream and let it sit on the counter for 2-3 minutes. Note: This prevents the blender from stalling and needing extra milk.
  3. Charge the blender. Pour the 120ml of chilled whole milk and 0.25 tsp of vanilla extract into the base of the blender jar.
  4. Add the frozen base. Drop the ice cream scoops into the milk. Watch for the splash that signals the milk has surrounded the base.
  5. Incorporate the cookies. Break 5 of the Oreo cookies in half and drop them on top of the ice cream. Note: Keeping them on top ensures they don't get pulverized by the blades instantly.
  6. Add the seasoning. Sprinkle in that pinch of fine sea salt. This is the moment the aroma of the vanilla really starts to lift out of the jar.
  7. The Pulse Phase. Pulse the blender 5-7 times for 1 second each. Listen for the cookies to shatter into small, manageable pieces.
  8. The Final Blend. Turn the blender to medium speed for exactly 10 seconds. Stop as soon as the mixture looks velvety and uniform.
  9. Whip the topping. In a separate bowl, whisk the 60ml of heavy cream until soft peaks form. It should look like a contemporary soft serve swirl.
  10. Assemble and garnish. Pour the shake into your prepared glass. Top with the whipped cream and crush the final Oreo over the top. Enjoy the sharp aroma of cocoa and cold cream immediately.