Blizzard
intro
Ultra-thick, creamy frozen vanilla treat loaded with crunchy cookie and dough mix-ins, thick enough to serve upside down just like the iconic fast-food favorite.
Ingredients
Steps
Chill serving cups
Place 4 tall 16-oz (475ml) paper or plastic serving cups on a freezer shelf for 60 minutes before preparation to prevent the Blizzard from melting too quickly during mixing. Keep cups in the freezer until you are ready to fill them.
Portion cold mix-ins
Measure 120g crushed Oreo chunks and 80g chilled egg-free edible cookie dough bites, setting aside 2 tablespoons of the finest Oreo crumbs for a final topping. Store measured mix-ins in the refrigerator at 4°C (39°F) until use to avoid melting the ice cream on contact.
Blend ice cream base
Let the 900g of vanilla ice cream soften at room temperature for exactly 2 minutes, then scoop it into a pre-chilled blender pitcher. Add 60ml ice-cold whole milk, then blend on the lowest speed setting for exactly 10 seconds, stopping to scrape down the pitcher sides once after 5 seconds. The finished base should hold soft peaks with a thick soft-serve consistency; do not over-blend, as this creates a runny milkshake texture instead of a dense Blizzard.
Fold in mix-ins
Remove the blender pitcher from the motor base, add all but the reserved 2 tablespoons of Oreo chunks and all of the cookie dough bites. Use a long-handled metal spoon to fold the mix-ins into the ice cream base for 15 seconds, distributing chunks evenly without over-stirring to preserve the thick, dense texture.
Pack into frozen cups
Retrieve the pre-chilled cups from the freezer. Spoon the Blizzard mixture into each cup, packing firmly with the back of the spoon to eliminate trapped air gaps, filling each cup to 1cm below the rim. Wipe any smudges or drips from the outside of the cups with a dry paper towel.
Top and serve
Sprinkle the reserved 2 tablespoons of Oreo crumbs evenly over the top of each Blizzard. For the iconic classic Blizzard test, hold each cup fully upside down for 2 seconds above a clean plate to confirm the treat is thick enough not to fall out, flip right-side up, insert a long-handled spoon, and serve immediately.
Tips
2.Keep all ingredients and tools as cold as possible: pre-chill the blender pitcher for 10 minutes in the freezer, use ice-cold milk, and refrigerate mix-ins until use to prevent rapid melting that causes a grainy, icy texture.
3.Do not use low-fat, light, or no-sugar-added ice cream for this recipe: the high butterfat content in premium full-fat ice cream creates the smooth, dense, creamy texture that defines a classic Blizzard, while lower-fat versions turn grainy and thin when blended.
OMG this is such a game changer! I’ve been craving DQ Blizzards all summer but don’t want to drive 20 minutes to the nearest location, and this tastes EXACTLY like the real thing. My kids went crazy for it at our backyard cookout last weekend, even the neighbor kids asked for seconds! I did add a tiny extra splash of vanilla because we love that flavor, but otherwise followed the recipe to a T. SO good.
Super easy to make in my dorm blender, no fancy equipment needed! Only reason I’m not giving 5 stars is my first batch came out a little thinner than I expected, I think I blended it too long. Still tasted insane though, my roommates devoured half of it before I even got a second scoop.
Made this for my beach day potluck and it was the first dish gone! Everyone kept asking where I bought it, they couldn’t believe it was homemade. The cookie dough chunks stay soft even when mixed in, which is my favorite part. 10/10 will be making this every other week all summer long.
I was nervous the raw cookie dough part would be weird, but the no-egg recipe for the dough is perfect! I swapped regular Oreos for golden Oreos once just to test, and that slapped too, for anyone who wants a variation. Pro tip: chill your cups for the full hour like the recipe says, it keeps the Blizzard from melting super fast.
Made this for my son’s 10th birthday sleepover and the kids were losing their minds. Way cheaper than buying a whole bunch of Blizzards for a crew of 8 boys, and I got to control how much cookie dough and Oreo went in (read: extra, obviously). Will absolutely be adding this to our regular weekend treat rotation.
My granddaughter is obsessed with Oreo Blizzards so I made this for her when she visited last week, and she said it was better than the fast food version! I don’t use my blender much these days but the steps were so easy to follow, even I didn’t mess it up. The cookie dough is so sweet and creamy, I snuck a few bites before mixing it in, don’t tell her.
Great treat after a long hot hike! I made a lighter version with low-fat vanilla ice cream and it still tasted really good, just a little less rich than the full fat version. Next time I’ll spring for the full fat ice cream for the authentic texture, but this was perfect for a post-trail pick-me-up.
Taste was great, but I wish the recipe specified what kind of vanilla ice cream to use! I used a cheap no-name brand and it got really icy when I mixed it, which threw off the texture. Ended up adding a little heavy cream to smooth it out, which helped, but it was a little frustrating.
Just made this for my late night gaming snack and holy cow it’s perfect. I used double stuffed Oreos like a civilized person, and added extra cookie dough chunks. No more running to DQ at 10pm when the munchies hit, this is way better. 10/10.
Brought this to our neighborhood block party and people were coming back for thirds! I served it in little disposable sundae cups with extra Oreo crumbs on top, and it was so easy to prep ahead of time and keep in the freezer until we were ready for dessert. Game changer for summer parties.
Made a higher protein version with vanilla protein ice cream and a couple crushed Oreos plus a small scoop of the edible cookie dough, and it hit the sweet spot without making me feel sluggish after my workout. It’s not exactly the DQ version, but it’s a great dupe if you’re tracking macros!
Wait the edible cookie dough part is so good I could eat that by the spoonful! I made a double batch of the dough and kept half in the fridge for snacking, oops. Is it weird that I want to put that cookie dough in other desserts now? Like brownies? Cookies? All the things.
Made this for my husband for our weekly at-home date night (we do takeout and a movie every Friday) and he said it’s the best dessert I’ve ever made! He kept asking if I secretly drove to DQ to pick it up. The 20 minute prep time was totally doable even after a long work day, no stress at all.
As someone who’s eaten hundreds of DQ Oreo Cookie Dough Blizzards in my life, I can confirm this is a dead ringer. The ratio of mix-ins to ice cream is exactly right, the cookie dough doesn’t get rock hard in the ice cream, the Oreos stay nice and chunky. No notes, this is perfect.
Help! I tried making this and my cookie dough came out really crumbly? It wouldn’t roll into little chunks, it just fell apart when I tried to mix it into the ice cream. What did I do wrong? The taste was still great but the texture of the dough was off.
Made these as a post-practice treat for my daughter’s soccer team, and every single kid asked for the recipe! I love that it’s easy enough to make even on busy practice nights, and I don’t have to make a special trip to the fast food place on the way home. Total win for busy parents.
This tastes exactly like the Blizzards I got as a kid in the 90s! No weird artificial aftertaste, just creamy vanilla ice cream, crunchy Oreo bits, and chewy cookie dough. I made it for my little sibling’s high school graduation party and all the teens were obsessed, even the ones who are super picky about fast food.
I made this gluten free for my kid who has a wheat allergy, using GF Oreos and GF flour for the cookie dough, and it turned out amazing! You couldn’t even tell it was GF, the whole family loved it. Only note is that I had to add a tiny bit more butter to the GF cookie dough to get the right texture, but that’s par for the course with GF baking.
Just finished whipping this up and I’m already halfway through my cup. The recipe is so straightforward, I didn’t have to run to the store for any fancy ingredients, I already had everything in my pantry and freezer. The cookie dough is perfectly sweet without being cloying, and the crushed Oreos add the perfect crunch. 10/10, will be making this all the time.