Oreo McFlurry-style vanilla ice cream

Ingredients

• 600 ml vanilla ice cream (full-fat, soft-tub style is best)
• 8 Oreo cookies
• 60 ml whole milk
• 1 tsp vanilla extract

To serve

• 2 tall sundae glasses
• Whipped cream (optional)
• 2 extra Oreos, for garnish

Method

1. Soften. Take the ice cream out of the freezer 10 minutes before. It should be scoopable but still cold.
2. Crush. Put Oreos in a zip-lock bag, wrap in a tea towel, and bash with a rolling pin. You want a mix of chunks and crumbs — not dust.
3. Blend base. In a large bowl, whisk the ice cream, milk, and vanilla until smooth and thick (like soft-serve consistency).
4. Mix. Fold in ¾ of the crushed Oreos. Save the rest for topping.
5. Layer. Spoon into chilled glasses. Top with whipped cream (if using) and the reserved Oreo crumbs.
6. Serve. Eat immediately. This is not a dessert that waits gracefully.

Tips

• The classic McFlurry uses a proprietary machine that mixes on the way to the cup. We’re cheating with a whisk — same result, fewer gadgets.
• Don’t fully blitz the Oreos; varying sizes give proper crunch in every spoonful.
• For a grown-up version, add a splash of Baileys. We won’t tell McDonald’s.