Cookies & cream milkshake (blended)

Applies to: a thick blended milkshake of vanilla ice cream, chocolate sandwich cookies, and cold milk, finished with a cookie-crumb topping.

1. Load liquid first: pour the cold milk into the blender jar.
2. Milk first keeps the blade clear so the cookies and ice cream fold in instead of jamming a dry blade.
3. Add the weighed ice cream on top of the milk.
4. Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
5. Add the counted cookies for the blend, holding back the reserved crumb topping.
6. Cookies counted or weighed to spec (a starting point of roughly 3–4 sandwich cookies per serve) keeps the flavor and cost consistent.
7. Pulse to fold everything in, then run continuous just until the cookies are broken to fine flecks and the shake is smooth.
8. Aim for even cookie flecks with no large hard shards that block the straw — but stop before the shake warms and thins.
9. Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
10. Too thin — add a scoop of ice cream and re-pulse; too stiff — add a splash of cold milk.
11. Pour into the chilled glass, top with the reserved cookie crumb, and serve immediately with a wide straw and spoon.
12. The crumb goes on at the end so it stays crisp — a milkshake softens and loses its body within minutes.