Three Ingredient Chocolate Cookie Milkshake

Yesterday I got my remaining two wisdom teeth out – not fun! But, what is fun about getting your wisdom teeth out is you have legitimacy for drinking yummy milkshakes and binge watching Netflix while you recover. I came up with this beyond easy chocolate cookie milkshake that is so delicious, I almost wish I had more wisdom teeth that needed extraction. Almost.

Some milkshake makin’ tips:

Freeze your glass first. This allows the temperature of the glass to cool down and keep your drink colder, longer. It also gives you that delicious looking frosty glass to pour your milkshake into.

Let the ice cream soften before you use it. I usually pull it from the freezer about 5-10 minutes before I actually scoop into it. Its easier to scoop that way and won’t turn your milkshake to a block of ice, forcing you to add too much almond milk and dilute the flavor.

Never add ice to your milkshakes. Milkshakes are all about creaminess; adding ice is for smoothies.

Use a 3:1 ratio. Or a 2:1 ratio, for thinner milkshakes. For instance, 1 c. ice cream + 1/3 c. milk. For whatever reason, the liquid vs. solid in a milkshake works best with this formula.

Ingredients:

-2 cups organic chocolate vegan ice cream
(I used So Delcious’s Chocolate Obsession flavor)
-2/3 cup organic unsweetened almond milk
-4 organic cream filled chocolate cookies
(I used the vegan alternative to Oreos, Newman-O’s)
(3 in the blender, one crumbled on top)

Directions:

Let your ice cream sit for 5-10 minutes. Scoop 2 cups into a blender. Add the almond milk and 3 cookies and start the blender on a very low speed until ingredients combine and cookies are just crushed, about 15-30 seconds. Pour into a tall, icy glass straight from the freezer, top with that last crushed cookie and enjoy!