These two boozy milkshake recipes are made with peanut butter whiskey for delicious, creamy grown up treats. One shake combines Oreo cookies and cream with peanut butter. The second uses raspberries and peanut butter for a classic PB&J flavor. Tips for making the perfect milkshake are included.
If you’re a fan of peanut butter whiskey, be sure to check out my peanut butter whiskey fudge brownies and soft peanut butter whiskey cookies for a memorable treat!
How to Make the Perfect Milkshake
The perfect milkshake is super thick, creamy and smooth. The key to this yummy texture is to let the ice cream soften just for a few minutes so that it doesn’t get chunky when blended. About 10 minutes does the trick.
Surprisingly just a tiny bit of milk is needed to thin the ice cream to just the right consistency. Because these milkshakes also include a shot of peanut butter whiskey, less milk will be needed to thin it out, So don’t be surprised at how little milk is in the recipe.
You can also use heavy cream or a dairy-free creamer like Nut Pod plant-based creamers, which are unsweetened.
Serve your milkshake in a super cold glass for the best shake. Place the glass in the freezer for 30 minutes before making your shake. This will help keep your milkshake thick and creamy all the way to the bottom of the glass,
Ingredients
These milkshakes start with a base of vanilla ice cream. Using a quality vanilla ice cream definitely makes a big difference. I am mostly dairy-free and avoid ice cream, so I use a dairy-free version. So Delicious Cashew Milk ice cream alternative is an excellent choice.
Both shakes use some peanut butter to add to the creamy texture and amp up the peanut butter flavor. It works best to use natural (not no-stir) peanut butter. The no-stir versions include palm oil which doesn’t combine as well with cold ingredients.
If you keep your peanut butter in the refrigerator, take it out to come to room temperature. Or place the amount needed for the recipe in a small microwave-safe bowl and heat for 10-15 seconds.
One shot of peanut butter whiskey is added to both shakes. If you don’t have a shot glass, a shot is the same as 3 Tbsp of whiskey. If you like your drinks strong, go with 1/4 cup. I enjoyed the full 1/4 cup.
Peanut butter whiskey is already nicely sweetened but still boozy enough to give these shakes a nice kick. There are several brands of peanut butter whiskey, including Skrewball, Sheepdog and Shepherd’s, among others. Any one of these will work well in this recipe.
The cookies and cream shake starts with two Oreo or Oreo type cookies. They’ll be ground up in the blender on their own so that they are almost a powder. I am also gluten-free and there are several excellent gluten-free Oreo type options including Goodie Girl and Glutino.
The second shake uses raspberries to give a nod to peanut butter and jelly. The tart flavor of raspberries is so perfect with the sweet whiskey. Either fresh or frozen raspberries will work. Stuff the measuring cup full with berries and don’t be afraid to go a little bit over.
2 Peanut Butter Whiskey Milkshake Recipes
Ingredients
Peanut Butter Whiskey Cookies & Cream Milkshake
- 2 Oreo cookies or other chocolate sandwich cookie, plus extra for optional garnish
- 4 large scoops (1Β½ c packed) vanilla ice cream softened (dairy-free, vegan subs ok)
- 1 shot (3-4 Tbsp) peanut butter whiskey
- 2 Tbsp milk or milk substitute
- 2 Tbsp natural peanut butter (not no-stir), room temperature*
Peanut Butter Whiskey & Raspberry Shake
- 4 large scoops (1ΒΎ c packed) vanilla ice cream (dairy-free vegan subs ok)
- β c fresh or frozen raspberries
- ΒΌ c milk or dairy-free milk sub
- 1 shot (3-4 Tbsp) peanut butter whiskey
- 1 Tbsp natural peanut butter (not no-stir), room temperature*
Instructions
Peanut Butter Whiskey Cookies and Cream Milkshake
- The shake will work best if the ice cream comes out of the freezer 10 minutes before to soften a little bit. Also a cold glass is ideal, so place the glass in the freezer when you take out the ice cream or 30 minutes before.
- Place the cookies in the blender and run on high for about 30 seconds or until the cookies are mostly powder. A few small chunks are ok.
- If you want a good kick of whiskey, go with 4 Tbsp (same as ΒΌ c). If not, stick with 3 Tbsp which is the exact amount of a shot.
- Add the remaining ingredients and blend on high until smooth.
- Serve with whipped cream, crushed cookies and a drizzle of peanut butter
Peanut Butter Whiskey & Raspberry Shake
- The shake will work best if the ice cream comes out of the freezer 10 minutes before to soften a little bit. Also a cold glass is ideal, so place the glass in the freezer when you take out the ice cream or 30 minutes before.
- If you want a good kick of whiskey, go with 4 Tbsp (same as ΒΌ c). If not stick with 3 Tbsp which is the exact amount of a shot.
- Add all of the ingredients to the blender and run on high for about 15 seconds or until smooth.
- Serve immediately with whipped cream and raspberry garnish.
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