Oreo McFlurry Recipe

This homemade Oreo McFlurry Recipe achieves that iconic soft-serve texture by blending premium vanilla ice cream with just a splash of milk. Generously studded with hand-crumbled Oreos, it offers a thick, spoonable dessert loaded with crunchy chocolate cookie pockets in every bite, skipping the drive-thru line entirely.

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Oreo McFlurry Ingredients

The Creamy Base:

2 cups Vanilla Ice Cream: Choose a high-quality brand with a dense texture (less air). “Homestyle” vanilla works best to mimic soft serve.
2 tbsp Whole Milk: Just enough liquid to get the blender moving without turning the dessert into a soup.

The Cookie Crunch:

4 Oreo Cookies: The classic sandwich cookie. Do not remove the cream filling; it adds sweetness and texture.
Optional Toppings: Whipped cream, chocolate syrup, or sprinkles for a sundae twist.

How To Make Oreo McFlurry

Temper the Ice Cream: Let your ice cream sit on the counter for about 5-10 minutes. It should be soft enough to scoop easily but not melting at the edges. This “tempering” allows you to blend it with less milk, keeping it thick.
Blend the Base: Add the softened ice cream and the 2 tablespoons of milk to a blender. Blend on low speed, using the tamper (stick) if your blender has one, until the mixture is smooth and resembles thick soft serve.
Crush the Cookies: Crush the Oreos by hand into jagged chunks. You want a mix of fine dust and large pieces for texture.
The “Flurry” Pulse: Add the crushed Oreos to the blender. Pulse 2 to 3 times—no more! You want the cookies to be suspended in the ice cream, not pulverized into grey sludge. Alternatively, pour the ice cream into a bowl and fold the cookies in by hand.
Serve: Pour or scoop the mixture into a chilled glass. Top with extra crumbles, whipped cream, or chocolate sauce if desired. Eat immediately with a spoon.

Recipe Tips

Don’t Overblend: The most common mistake is blending the cookies too long. This turns the beautiful white ice cream into a muddy grey cement. Pulse sparingly.
Chill Your Equipment: If your kitchen is hot, put your blender canister and your serving glass in the freezer for 15 minutes before starting. This buys you extra time before it melts.
Milk alternatives: You can use half-and-half for an even richer treat, or almond milk if you are using dairy-free ice cream.
Cookie Variations: This method works for any mix-in. Try M&Ms, Reese’s Cups, or snickerdoodle chunks.

What To Serve With Oreo McFlurry

French Fries: The salty-sweet dip is a fast-food secret menu classic.
Burger: The perfect end to a homemade smash burger night.
Apple Pie: Serve alongside a warm hand pie for the full menu experience.
Pretzels: Salty twists make a great crunchy garnish.

How To Store Oreo McFlurry

Freeze: If you don’t eat it all, you can freeze it in a cup. However, it will freeze solid like regular hard ice cream. To eat leftovers, let the cup sit on the counter for 10 minutes to soften back to a “flurry” consistency.

Oreo McFlurry Nutrition Facts

Calories: 420 kcal
Fat: 20g
Carbohydrates: 52g
Sugar: 38g
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. It takes some muscle but works perfectly.

Why is mine runny?

You added too much milk or the ice cream melted 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 (usually 1/2 to 3/4 cup milk per 2 cups ice cream) and is drinkable. A McFlurry has very little milk and defies gravity (mostly).

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

A thick, spoonable vanilla treat loaded with chunky Oreo pieces, replicating the famous machine-mixed dessert at home.

Ingredients

2 cups vanilla ice cream
2 tbsp whole milk
4 Oreo cookies
Optional: Whipped cream, chocolate syrup

Directions

Soften ice cream slightly (5-10 mins).
Blend ice cream and milk until smooth (low speed).
Hand-crush Oreos into chunks.
Pulse Oreos into the mixture 2-3 times (or fold by hand).
Serve in a cold glass immediately.

Notes

Hand-folding preserves the white color best.
Use less milk for a thicker, blizzard-like texture.
Chill glassware to prevent rapid melting.
Customize with any candy bar mix-in.