Mexican Chocolate Chip Cookie Milkshakes (2 tall shakes)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 4 large Mexican Chocolate Chip Cookies (about 4 cookies, roughly 240–260 g total). leftover Mexican Chocolate Chip Cookies
- 2 cups vanilla ice cream (about 320 g) — slightly softened
- 1 cup whole milk (240 ml) — add more if needed
- 2 TBSP dulce de leche (about 30 g) — warmed to drizzle
- Whipped cream and extra toasted coconut/walnut for garnish (optional)
Directions
- Break the 4 reserved cookies into quarters and place half (2 cookies) into a blender with 1 cup (160 g) vanilla ice cream and 1/2 cup (120 ml) whole milk. Reserve the other 2 cookies for topping or extra texture.
- Pulse 5–6 times to chop then blend on medium until mostly smooth; scrape down sides and add the remaining 1 cup ice cream and remaining 1/2 cup milk and the reserved 2 cookies. Blend 10–15 seconds more for a slightly chunky texture.
- Taste and adjust: if too thick, add up to 2 TBSP more milk; if too thin, add a spoonful of ice cream. The finished shake should be pourable but thick enough to hold a straw.
- Warm 2 TBSP dulce de leche until pourable (8–12 seconds in microwave). Run a spoonful around the inside of each glass, then pour shakes into the two glasses, dividing evenly.
- Top each shake with a swirl of the remaining dulce de leche (about 1/2 TBSP per shake), a dollop of whipped cream if using, and sprinkle with 1–2 crushed reserved cookie pieces and a pinch of toasted coconut and walnuts.
- Serve immediately with a wide straw and a long spoon for scooping bits of cookie.