Soften the ice cream: Remove your vanilla ice cream from the freezer and let it sit on the counter for 8-10 minutes. You want it to be just soft enough to scoop easily but not melted—it should still hold its shape and look slightly glossy on the surface.

Crush the Oreos: Place the Oreo biscuits in a sturdy resealable bag and gently bash them with a rolling pin. Aim for a mix of fine crumbs and small, pea-sized chunks. The sound of the biscuits cracking is deeply satisfying—you want a few larger pieces for texture, not dust.

Build the base: Scoop the softened ice cream into a large mixing bowl. Pour in the milk and the vanilla extract. The mixture should look thick and creamy, with the milk just starting to loosen the ice cream.

Fold in the biscuits: Add the crushed Oreos (including the fine crumbs) to the bowl. Using a sturdy spatula, fold everything together with a gentle, turning motion. You will see the white ice cream become streaked with dark chocolate as the crumbs incorporate. Stop folding as soon as you no longer see dry patches of biscuit—over-mixing will melt the ice cream too much.

Chill the glass: While the mixture rests, pop your serving glasses or tall sundae dishes into the freezer for 5 minutes. A chilled glass helps the blizzard maintain its thick, spoonable texture from the first bite to the last.

Assemble and serve: Spoon the Oreo mixture into the chilled glasses. If using, drizzle a little chocolate sauce over the top, add a generous swirl of whipped cream, and finish with a sprinkle of the reserved crushed Oreo. Serve immediately with a long spoon—the texture should be thick enough that the spoon stands upright in the centre.