We gave the classic cookie a soda-shop twist in this creamy delight — for more fudgy flavor, simply swap in chocolate ice cream for the vanilla.
Serving Size:
2
Active Time:
15 min.
Total Time:
25 min.
Ingredients
- ¼ cup sweetened flaked coconut
- 2 Tbs. chocolate-coconut sundae topping
- 4 tsp. caramel sundae topping
- 2 cups vanilla ice cream, slightly softened
- 1 cup coconut sorbet, slightly softened
- Milk, optional
- 6 Samoa cookies, chopped
- Whipped cream and additional ice-cream toppings and cookies
Instructions
- In nonstick skillet, cook coconut over medium heat, stirring, until toasted, 6-7 minutes. Transfer to plate; cool. Using clean small paintbrush, paint 1 tsp. chocolate coconut topping over rims of 2 tall (12 oz.) glasses. Dip rims into coconut; reserve remaining coconut.
- Drizzle 2 tsp. remaining chocolate coconut topping and 2 tsp. caramel topping in each glass. Place glasses in freezer.
- In blender, blend ice cream and sorbet on high, adding a little milk if necessary, until thick and creamy, about 2 minutes. Add cookies; pulse into mixture, 30 seconds. Divide milkshake between glasses. If desired, garnish with whipped cream, ice-cream toppings, cookies and reserved coconut.
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
