Whip up this keto cookies ‘n cream milkshake in just 15 minutes, for a killer fat bomb treat or low carb dessert! No-bake ‘oreo cookie’ crumbs included!
Keto Cookies ‘N Cream Milkshake
I feel like this keto cookies and cream milkshake needs (very!) little introduction. You know what to expect: a delicious vanilla ice cream shake, blended up with Oreo cookie crumbs for those chocolate hues (and incredible texture!).
For the ice cream shake I’m giving you two options: one with actual ice cream and a second one with a nifty hack (a bit less creamy, but so yum!).
And what about said cookie crumbs, you’re probably asking! Now, in all honesty and despite how much I love baking, I wasn’t about to bake a whole batch of cookies just to blend them up! So I followed the route of our famous cookies ‘n cream fat bombs with an ‘instant’ version that totally does the trick. Read on!
The ‘Oreo’ Cookie Crumb Deets
It’s super simple. All you need to do for the ‘cookies’ is toast up some almond flour and mix in some cocoa, sweetener and butter. Once you get it all frozen up, you get that awesome mouthfeel of soaked cookie crumbs. Fairly instant, and no baking required.
Though, I mean, you can always go ahead and bake a batch of our gluten free & keto Oreos. They’re ace, and come highly recommended! Just do yourself the pleasure of eating them whole.
The ‘Vanilla Ice Cream’
You can make the keto milkshake with some actual ice cream or hack it! Now, with some actual ice cream, think our no-churn vanilla ice cream, you’ll get a legit milkshake through and through. Also, do note there are a few brands now doing solid keto ice creams (I like Rebel, totally unsponsored or affiliated- just happy to recommend!).
Alternatively, you can make a ‘mock milkshake’ by blending some full-fat coconut milk (or heavy cream) with vanilla extract, a sweetener and a handful of ice. Less creamy, but utterly delicious once you get in the chocolate cookie crumbs!
Alternative numero tres, is that you whip up our keto chocolate milkshake for some double chocolate action! The avocado in that one ensures an unbelievably creamy texture, no ice cream required.
In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.
Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world (also higher fat and lower carbs than many brands out there).
But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookie crumbs will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
You can pretty much use whatever sweetener floats your boat. But it must be powdered. I’ve tested them with Lakanto Golden, xylitol (non-corn though to avoid tummy troubles!) and allulose (just be sure to add 30% more as it’s less sweet!).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!). Do note that I always avoid stevia with chocolate as it gives a suuuper bitter aftertaste (at least for some peeps, myself included!).
And if using xylitol, make sure to be careful if you have a pup (or pet) around the house, as it’s highly toxic to the little guys! 🐕
(15 Minute!) Keto Cookies & Cream Milkshake
For the 'oreo cookie' crumbs
For the milkshake
- 2 cups our no-churn vanilla ice cream
- 1/4 cup unsweetened almond milk
For the 'oreo cookie' crumbs
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Place both in the freezer while you make the milkshake.
For the milkshake
- Add the vanilla ice cream and milk of choice to a blender and run until just combined. Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!).
- Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!
For the 'no ice cream' milkshake
- Add all ingredients, aside from the ice, to a blender and run until smooth. Taste for sweetness, add the ice and pulse until thick. Be careful not to over do it, or you'll lose coldness very quickly!
- Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!). Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!