McFlurry with Oreo (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Chill two 16-ounce serving cups in the freezer for at least 15 minutes before assembly.
2. 2Place your ice cream in the refrigerator for 8-10 minutes to soften slightly, reaching a soft-serve consistency that blends smoothly without melting completely.
3. 3Crush 8 Oreo cookies using a sealed plastic bag and rolling pin, creating varied textures - pulse some into fine crumbs while leaving other pieces chunky for authentic texture contrast.
4. 4Combine the softened vanilla ice cream, cold whole milk, heavy cream, vanilla extract, and sugar in a high-powered blender. Pulse in 3-4 second bursts until the mixture reaches a smooth, pourable soft-serve consistency, about 15-20 seconds total. Avoid over-blending which creates excessive air bubbles.
5. 5Pour the blended ice cream base into a large chilled mixing bowl. Add the crushed Oreo pieces, reserving 2 tablespoons for topping.
6. 6Fold the cookie pieces into the ice cream using a sturdy rubber spatula with quick, sweeping motions, mixing just until evenly distributed throughout, about 8-10 folds. Over-mixing will turn the base gray and dissolve the cookie texture.
7. 7Retrieve your frozen serving cups and divide the McFlurry mixture evenly between them, filling to about ¾ inch from the rim.
8. 8Break the 2 remaining whole Oreo cookies into rough halves and quarters, pressing them gently into the top surface as garnish along with the reserved crushed cookie pieces.
9. 9Freeze the assembled McFlurries for 5-7 minutes to firm up slightly, achieving that signature soft-serve texture that holds its shape but remains spoonable.