Oreo McFlurry – Easy McDonald’s Copycat

This Oreo McFlurry copycat is a thick, creamy dessert made with vanilla ice cream, crushed cookies, and just a splash of milk to get things blending. It’s fast, only needs a few ingredients, and totally hits when you’re craving something cold and sweet but don’t wanna leave the house. Bonus: no special tools, no weird steps, just blend and vibe.

Quick Summary

Prep time: 5 mins
Cook time: none
Flavor: creamy, sweet, cookies-in-every-bite
Great for: cravings, late-night blender sessions, mini serotonin boosts

Why I Like This Recipe

Didn’t plan on making dessert. Just stood in front of the freezer too long and got ideas. It’s fast, low-stress, and exactly what I wanted without knowing I wanted it.

Ingredients

• 2 cups vanilla ice cream
• 2 tbsp whole milk
• 4 Oreo cookies

Optional toppings:

• Whipped cream
• Chocolate syrup
• Extra Oreo crumbles
• Rainbow sprinkles

How To Make Oreo McFlurry

1. Blend the base: Add ice cream and milk to the blender. Blend until smooth but still thick — think soft-serve, not milkshake.
2. Break the cookies: Crumble the Oreos by hand. Messy is good. You want big pieces.
3. Mix cookies in: Toss the crushed Oreos into the blender. Pulse 2–3 times. That’s it. Don’t overdo it.
4. Serve it up: Pour into a cold glass (or just eat straight from the blender — we don’t judge). Add whatever toppings you want.
5. Enjoy immediately: It melts fast. Dig in and enjoy while it’s perfect.

Tips for Success

• Less milk = thicker texture
• Chill your glass beforehand for longer-lasting cold
• Don’t over-blend the cookies unless you want Oreo dust
• Use good vanilla ice cream — the whole recipe depends on it
• Wanna get wild? Add a splash of vanilla extract

Storage and Reheating

• Fridge: Technically you can store leftovers, but it turns soft. Best within a day.
• Freezer: Yes. Put in a sealed container, let thaw a few mins before eating again.
• Reheat: Please don’t. Just let it sit out a bit if it’s too firm from the freezer.

Frequently Asked Questions

• Can I make it without a blender?
  Yep. Just let the ice cream soften and mash everything together with a spoon.
• Do I have to use Oreos?
  Nope. Any cookie works. But Oreos are the classic.
• Can I use dairy-free ice cream?
  For sure. Coconut or almond-based stuff works fine.
• What if I want it thicker?
  Use less milk or skip it entirely — just blend slower.
• Can I meal prep this?
  Not really, but you can freeze individual portions if you want to batch.

Common Mistakes and How to Dodge Them

• Too much milk: Makes it soupy. Add just enough to get it blending — you can always add more later.
• Over-blending cookies: You’ll lose all texture. Pulse just 2–3 times or mix in by hand.
• Warm glass = fast melt: If you’re not eating it straight from the blender, chill the glass first.
• Using bad ice cream: If your base isn’t tasty, nothing saves it. Go full-fat, full-flavor.
• Not eating it right away: This is not a wait-around dessert. It’s now or never.

Nutrition Facts (Per Serving)

• Calories: 790 kcal
• Total Fat: 39g
• Saturated Fat: 20g
• Cholesterol: 85mg
• Sodium: 310mg
• Potassium: 370mg
• Total Carbohydrate: 95g
• Dietary Fiber: 1g
• Sugars: 65g
• Protein: 8g

You Might Also Like:

• Oreo Breakfast Burrito – Easy McDonald’s Copycat
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