Chips Ahoy McFlurry – Easy McDonald’s Copycat

A quick homemade version of the Chips Ahoy McFlurry — cold, creamy, and packed with cookie crunch.

This McDonald’s Chips Ahoy McFlurry copycat is a super simple dessert made with vanilla ice cream, milk, cookies, and a caramel drizzle. It comes together in about 10 minutes, no cooking needed. Great for quiet nights, last-minute cravings, or when you just want something sweet and chill without the mess.

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Quick Summary

• Prep time: 5–10 mins
• Cook time: None
• Flavor: Creamy, cookie-crunchy, lightly sweet
• Great for: Easy desserts, no-bake nights, solo spoons

Why I Like This Recipe

I didn’t want to deal with anything complicated. Just needed a cold dessert that felt easy. This came together with stuff I already had — and somehow tasted like way more effort than it was. That’s the win.

Ingredients

• 2 cups vanilla ice cream
• 2 tbsp whole milk
• 4 Chips Ahoy cookies (regular or mini)
• 1 tbsp caramel sauce

How To Make Chips Ahoy McFlurry

1. Let the ice cream soften: Five minutes on the counter should do it. You want it scoopable, not melted.
2. Blend the base: Add ice cream and milk to a blender. Blend until it’s smooth and creamy, but not too thin.
3. Add the cookies: Crumble them gently into chunks. Toss into the blender.
4. Pulse gently: Just a few quick pulses. Enough to break up the cookies but still leave some crunch.
5. Serve it cold: Pour into a chilled glass or bowl. Spoon over caramel sauce to finish.

Tips for Success

• Use full-fat milk for best texture
• Don’t over-pulse the cookies — chunks are the point
• Chill your serving glass beforehand for longer-lasting cold
• Caramel goes last — it stays on top instead of disappearing

Storage and Reheating

• Fridge: Nope. It melts and separates — not worth saving that way.
• Freezer: Store in an airtight container for up to 1 week. Let sit for a few minutes before re-serving.
• Reheat: No heating. Just thaw gently if too firm — stir and eat.

Frequently Asked Questions

• Can I use a different cookie?
  Yep — Oreos, Biscoff, even graham crackers. Just match your mood.
• What kind of caramel works best?
  A thick, slow-pour kind. The syrupy ones disappear too fast.
• Do I need a blender?
  You could hand-mix softened ice cream and cookies, but blending makes it smoother.
• Can I make this dairy-free?
  Sure — just swap in dairy-free ice cream and a splash of almond or oat milk.
• Is it super sweet?
  Not too much. Depends on the cookie and caramel you use. Easy to adjust.

Common Mistakes and How to Dodge Them

• Overblending the cookies: It’s tempting to keep blending, but that just turns it into mush. Pulse only a few times.
• Using rock-solid ice cream: Let it sit out first or your blender will struggle. You want soft, not melted.
• Pouring caramel in too early: It blends in and disappears. Always drizzle on top at the end.
• Skipping the chill glass: Doesn’t seem like a big deal, but it keeps the texture colder longer.
• Adding too much milk: Makes it runny. Two tablespoons is enough for most ice cream bases.

Nutrition Facts (Per Serving)

• Calories: 836 kcal
• Total Fat: 42g
• Saturated Fat: 25g
• Cholesterol: 120mg
• Sodium: 300mg
• Potassium: 370mg
• Total Carbohydrate: 102g
• Dietary Fiber: 1g
• Sugars: 74g
• Protein: 8g

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