Chips Ahoy McFlurry Recipe

This homemade Chips Ahoy McFlurry Recipe transforms the classic chocolate chip cookie into a creamy, spoonable masterpiece. Blending thick vanilla soft serve with crunchy cookie chunks and ribbons of buttery caramel, it recreates the nostalgic joy of the discontinued fast-food favorite right in your own kitchen.

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Chips Ahoy McFlurry Ingredients

The Creamy Base:

2 cups Vanilla Ice Cream: Choose a premium brand with a dense texture (low overrun). “Homestyle” vanilla works best to mimic the custard-like soft serve.
2 tbsp Whole Milk: The perfect amount of liquid to loosen the ice cream without turning it into a drinkable shake.

The Crunch & Swirl:

4 Chips Ahoy Cookies: Original or Chewy, depending on your preference. Crumble them by hand for varied texture.
1 tbsp Caramel Sauce: A thick, jarred sauce (like Ghirardelli) adds a rich, buttery sweetness that complements the chocolate chips.

How To Make Chips Ahoy McFlurry

Temper the Ice Cream: Remove your ice cream from the freezer and let it sit at room temperature for about 5 minutes. It should be soft enough to dent with a spoon but not melting around the edges. This step is crucial for achieving that signature thick consistency without adding too much milk.
Blend the Base: Place the softened ice cream and whole milk into a blender. Blend on low speed until the mixture is smooth, creamy, and uniform. Stop and scrape down the sides if necessary. Texture Check: It should look like thick soft serve, not liquid.
Add the Cookies: Gently crumble the Chips Ahoy cookies into chunks. Add them to the blender.
The “Flurry” Pulse: Pulse the blender 2 to 3 times—short, quick bursts only. You want to break the cookies up slightly and fold them in, but you don’t want to pulverize them into crumbs. You need those big, crunchy cookie bites in every spoonful.
Serve: Pour the mixture into a chilled glass or bowl.
Finish: Drizzle the caramel sauce generously over the top. Serve immediately with a spoon.

Recipe Tips

Don’t Over-Blend: The biggest mistake is blending the cookies too much. If you blend continuously, the chocolate chips will shatter and the ice cream will turn beige. Short pulses are key.
Caramel Layering: For an extra decadent treat, drizzle some caramel inside the glass before pouring in the ice cream mixture.
Cookie Variations: Try using “Chips Ahoy Chunky” for bigger chocolate pieces, or the “Reese’s” version for a peanut butter twist.
Chill Your Glass: Pop your serving glass in the freezer for 10 minutes before making the McFlurry. It keeps the dessert frozen longer, giving you more time to enjoy it.

What To Serve With Chips Ahoy McFlurry

French Fries: The salty potato dipping combo is a cult classic.
Pretzels: Salty twists make a great crunchy garnish.
Extra Cookies: Stick a whole cookie on top for a professional presentation.
Hot Fudge: Swap caramel for hot fudge for a chocolate lover’s version.

How To Store Chips Ahoy McFlurry

Freeze: If you can’t finish it (unlikely!), freeze the leftovers in a freezer-safe cup. Let it sit on the counter for 10 minutes to soften before eating again. Do not store in the fridge.

Chips Ahoy McFlurry Nutrition Facts

Calories: 480 kcal
Fat: 22g
Carbohydrates: 62g
Sugar: 40g
Protein: 6g

Nutrition information is estimated per serving.

FAQs

Can I make this without a blender?

Yes! Let the ice cream soften significantly in a bowl. Add the milk and stir vigorously with a sturdy spoon until it becomes like soft serve. Fold in the crushed cookies by hand.

Why is my McFlurry runny?

You likely added too much milk or let the ice cream melt too much before blending. Start with 1 tablespoon of milk and add more only if absolutely necessary.

Is this the same as a milkshake?

No. A milkshake has a higher milk-to-ice cream ratio and is drinkable through a straw. A McFlurry has very little milk and is designed to be eaten with a spoon.

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

480

kcal

A thick, spoonable vanilla treat loaded with chunky Chips Ahoy pieces and caramel, replicating the famous dessert at home.

Ingredients

2 cups vanilla ice cream
2 tbsp whole milk
4 Chips Ahoy cookies
1 tbsp caramel sauce

Directions

Soften ice cream for 5 minutes.
Blend ice cream and milk until smooth (low speed).
Hand-crush cookies into chunks.
Pulse cookies into the mixture 2-3 times.
Pour into a chilled glass.
Drizzle with caramel sauce.
Serve immediately.

Notes

Pulse sparingly to keep cookie chunks intact.
Use thick jarred caramel for best flavor.
Chill glassware to prevent rapid melting.
Customize with any cookie variety.