Peanut Butter-Chocolate Tagalongs Milk Shakes
Freeze the cookies before crushing to prevent chocolate from melting and making the crumbs stick together.
Yield: Makes 4 servings
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- 1 qt. chocolate ice cream
- 1 cup milk
- 1 (7-oz.) package chocolate-covered peanut butter cookies, frozen and crushed
- Chocolate-Peanut Butter Sauce
- 1. Process ice cream and milk in a blender 15 to 20 seconds or until smooth, stopping to scrape down sides, if needed. Remove and reserve 1 cup crushed cookies. Fold remaining crushed cookies into ice-cream mixture.
- 2. Pour ice-cream mixture evenly into 4 serving glasses. Drizzle each with 2 Tbsp. Chocolate-Peanut Butter Sauce. Sprinkle with reserved crushed cookies. Serve immediately.
- Note: For testing purposes only, we used Girl Scout Tagalongs cookies.
- Vanilla-Banana Tagalongs Milk Shakes: Substitute vanilla ice cream for chocolate ice cream. Proceed with recipe as directed, processing 1 banana with milk and ice cream.
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