Cookie Milkshake with the Ninja Slushi

Turning an open pack of biscuits into a frozen drink is a classic, but this machine avoids the pitfall of a blender, which often dilutes the flavour with ice cubes. In a blender, you add ice which ends up watering down the biscuit flavour; the Slushi freezes the infused milk directly. The result is a delicious, indulgent liquid dessert, perfect for using up leftovers. I love drinking it through a wide straw, with a few crumbs added when serving. If you enjoy milky flavours, you will also like my peach apricot milkshake with Ninja Slushi, which is very smooth on the palate.

Cookie milkshake with Ninja Slushi

Recipe by Camille RoosCourse: MilkshakeCuisine: AmericanDifficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

45

minutes

Total time

55

minutes

A zero-waste preparation that freezes biscuit-infused milk without diluting it with ice cubes.

Ingredients

• 800 mL whole milk

• 150 mL heavy cream (30% fat content)

• 120 g chocolate chip cookies (or Oreo style)

• 50 g caster sugar

• 1 teaspoon vanilla extract

Instructions

• Roughly break the cookies and place them in a traditional blender with the whole milk, heavy cream, sugar, and vanilla. Finely blending the biscuits is essential to avoid jamming the auger.
• Blend on high power until you obtain a perfectly smooth liquid base. This extra sugar prevents the milk base from freezing into a solid block.
• Pour this mixture into the vessel of the Ninja Slushi, ensuring you are well above the minimum fill line and do not exceed the maximum level.
• Select the Milkshake programme and let the machine work until you reach the desired consistency (approximately 45 minutes for a thick texture that is still drinkable with a wide straw).
• Serve in tall glasses with a wide straw, and add a few biscuit crumbs on top for presentation.

All-chocolate version

Replace the vanilla with a tablespoon of unsweetened cocoa powder before the blending step, and use all-chocolate cookies.

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Sugar dosage in dairy preparations

When I prepare drinks based on whole milk and cream, I almost always add a dose of sugar, even if the biscuits already contain it. It is a matter of physics inside the vessel: without enough sugar, the preparation risks freezing into a hard block instead of achieving that malleable consistency. The dedicated programme adjusts the cold, but it needs this natural antifreeze to keep the mixture flexible. If you find the result a bit bland, it is normal because the low temperature slightly anaesthetises the taste buds. That is why I do not hesitate to boost the flavours, as I explain for the 100% plant-based banana raspberry milkshake with Ninja Slushi. The final goal remains to obtain a rich drink that holds its shape well in the glass.

Why the pre-blending step is crucial

I once tried to save time by throwing pieces of soft cake directly into the machine. Bad idea. The stirring auger is not designed to crush or grind solid food. If you leave large chunks of dough, you risk jamming the auger: all the temperature lights will flash, which is the motor blockage signal. I always take the time to run my liquid base through a standard kitchen food processor until only a fine powder remains in suspension. This step also truly infuses the flavours into the milk before the cooling process even begins. Once in the vessel, three beeps will announce that the drink is ready. Serve it within 30 minutes of the programme ending; if it is too foamy, add a little heavy cream (15 mL per 473 mL of drink), as recommended by the manufacturer.

What is your favourite brand of cookies for making this drink?

Frequently asked questions

Why hasn’t my milkshake set after 45 minutes?

The manufacturer states between 15 and 60 minutes depending on the ingredients, volume, and starting temperature. If it is not setting, check that the mixture was cold: use milk and cream straight from the fridge, and avoid running the machine in a room above 38 °C.

Can I use gluten-free biscuits for this recipe?

Yes, as long as you take care to reduce them completely to a powder in the blender to avoid jamming the vessel auger during the stirring process.

How do I store leftovers of this drink?

Serve it within 30 minutes: the 12-hour cold storage mentioned by the manufacturer applies to recipes without dairy. Empty the vessel before storing and place any leftovers in an airtight container in the fridge.