birthday cake oreo milkshakes


the world turned upside down last week at starbucks’ introduction of the limited edition unicorn frappuccino. the drink is described as “a sweet dusting of pink powder blended into a crème frappuccino with mango syrup, and layered with a pleasantly sour blue powder topping.” so basically blue kool-aid and mango juice blended into a vanilla milkshake. yum. sadly, the five days that the drink was available have now passed, but there are plenty of copycat recipes out there if you’re dying to try it.

OR! you could just make this milkshake, which i’ve dubbed the evil twin of the unicorn frappuccino. it comes right out and admits that it’s a milkshake, which the frappuccino is not ballsy enough to do (the frappuccino may not ~technically~ be made with ice cream, but it looks like, tastes like, and packs the caloric intake of a milkshake). it also tastes like birthday cake  — a flavor which is arguably more unicorn-y than mango — thanks to the addition of a few birthday cake oreos. and finally, i think we can all agree that this is way more insta-worthy than a stereotypical starbucks pic.

p.s. you don’t have to make the ice cream from scratch, but the no churn method i used is so incredibly easy that you might as well!!

birthday cake oreo ice cream

  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup semisweet chocolate chips, melted and cooled
  • 2 cup heavy cream, chilled
  • 1/2 tsp vanilla extract
  • 6 birthday cake oreos, crushed into various sized pieces


  • 3 scoops of birthday cake oreo ice cream
  • 3/4 cup milk
  • 4 birthday cake oreos, plus more to garnish
  • chocolate ganache
  • chocolate syrup
  • whipped cream (from a can or from scratch)
  • sprinkles
  • maraschino cherries

for the ice cream, empty the can of sweetened condensed milk into a large bowl. stir in the vanilla and the melted chocolate. with a mixer or by hand, whip the cream until it has stiff peaks, then fold it into the condensed milk mixture. fold in the crushed oreos. pour the ice cream into a pint container, loaf pan, or medium casserole dish. freeze for 4 to 5 hours.

to make the milkshakes, use a knife or spatula to spread some chocolate ganache around the tops of two glasses or mason jars. drizzle the insides of the glasses with chocolate syrup.  combine the ice cream, milk, and oreos in a blender. blend until smooth, about 30 seconds. divide between the prepared glasses. top with whipped cream, sprinkles, half an oreo, a cherry, and a straw. drink asap!!!

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