📝 About This Recipe
Recreate the iconic golden arches classic right in your own kitchen with this ultra-thick, velvety vanilla soft-serve replica. This recipe captures that signature 'whipped' texture by blending premium vanilla bean ice cream with a touch of heavy cream and concentrated vanilla. Folded with chunky, crushed Oreo pieces, it’s a nostalgic, indulgent treat that proves you don't need a broken machine to enjoy the perfect cookie mix-in dessert.
🥗 Ingredients
The Ice Cream Base
- 3 cups High-quality Vanilla Bean Ice Cream (slightly softened for 5 minutes at room temperature)
- 1/4 cup Heavy Whipping Cream (cold; helps achieve the soft-serve consistency)
- 2 tablespoons Whole Milk (only if needed for thinning)
- 1/2 teaspoon Pure Vanilla Extract (enhances the 'dairy' profile of the ice cream)
- 1 pinch Fine Sea Salt (balances the intense sweetness)
The Cookie Mix-In
- 8-10 pieces Oreo Cookies (regular or Double Stuf)
- 1/2 teaspoon Cocoa Powder (optional; for dusting the cookies to enhance the chocolate color)
Optional Toppings
- 1 tablespoon Chocolate Syrup (for drizzling)
- 2 dollops Whipped Cream (freshly whipped)
👨🍳 Instructions
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1
Place your serving glasses or bowls in the freezer 10 minutes before starting to ensure the McFlurry stays thick while you assemble it.
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2
Place the Oreo cookies into a large Ziploc bag. Use a rolling pin or the back of a heavy spoon to crush them into a variety of sizes—you want some fine dust and some chunky pieces for the best texture.
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3
Remove the vanilla ice cream from the freezer and let it sit on the counter for about 5 minutes. It should be slightly yielding but not melting.
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4
In a large chilled mixing bowl (or a stand mixer with the paddle attachment), add the 3 cups of softened ice cream.
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5
Pour in the heavy whipping cream, vanilla extract, and the pinch of sea salt.
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6
Using a hand mixer on low speed or a sturdy spatula, begin to whip the ice cream. The goal is to incorporate air and the cream until it reaches a thick 'soft-serve' consistency.
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7
If the mixture is too stiff to stir, add the whole milk one tablespoon at a time until it is smooth but still holds its shape on a spoon.
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8
Set aside about 2 tablespoons of the crushed Oreos for garnishing later.
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9
Add the remaining crushed Oreos to the whipped ice cream mixture.
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10
Using a large spoon or spatula, gently fold the cookies into the ice cream. Do not over-mix, or the ice cream will turn grey; you want distinct streaks of white and black.
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11
Retrieve your chilled glasses from the freezer and immediately spoon the mixture into them, packing it down slightly to remove air pockets.
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12
Top with the reserved cookie crumbles and an optional drizzle of chocolate syrup if you're feeling extra indulgent.
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13
Serve immediately with a long spoon to capture every bit of cookie and cream goodness.
💡 Chef's Tips
Use a high-quality, 'churned' style vanilla ice cream rather than 'frozen dairy dessert' for a richer mouthfeel. Don't over-process in a blender; a hand mixer or manual folding keeps the texture thick and prevents it from becoming a milkshake. For the most authentic experience, crush half the cookies into a fine powder and leave the other half in nickel-sized chunks. If your kitchen is very hot, chill your mixing bowl in the freezer for 15 minutes before starting to prevent the ice cream from melting too fast. Substitute Golden Oreos or Mint Oreos for a fun seasonal twist on the classic recipe.
🍽️ Serving Suggestions
Pair with a side of salty, hot French fries for the ultimate sweet-and-salty fast food experience. Serve alongside a fresh hot cup of black coffee to cut through the sweetness of the cream. Add a maraschino cherry on top for a classic diner-style presentation. Enjoy as a cooling dessert after a spicy meal like buffalo wings or jalapeño poppers. Serve in a tall soda glass with a wide-diameter straw and a long-handled spoon.