How to Turn Milk Bar Cookie Tins into Ice Cream Sandwiches, Milkshakes, and Dessert Toppings

Quick answer

Milk Bar cookie tins are perfect for more than snacking. Use the cookies to make ice cream sandwiches, milkshakes, and crushed toppings. The Cornflake Chocolate Chip Marshmallow Cookie Tin is especially great because the crunchy cornflakes and gooey marshmallows add texture to every dessert.

A Milk Bar cookie tin is a treat on its own, but it’s also a versatile ingredient for desserts. The cookies are crispy on the edges, chewy in the middle, and packed with caramelized cornflakes and marshmallows, which means they hold up well when you transform them into something new.

Here are three easy ways to use a tin of Cornflake Chocolate Chip Marshmallow cookies: make ice cream sandwiches, blend them into milkshakes, and crush them for dessert toppings. Each method takes less than 15 minutes and works with any flavor of cookie from Milk Bar.

Start with the Right Cookie Tin

For these recipes, choose a cookie tin that has sturdy cookies. The Cornflake Chocolate Chip Marshmallow Cookie Tin is a great pick because the cookies are thick and chewy, so they won’t crumble when you assemble ice cream sandwiches. The 6-count tin gives you six cookies, enough for three sandwiches, while the 12-count tin makes six sandwiches or leaves extra for toppings and milkshakes.

If you’re using a different flavor, just keep in mind that softer cookies work better for sandwiches, while crunchier cookies make better toppings. The cornflake variety works for everything because it’s both crunchy and chewy.

• Check the texture: If the cookies are too soft, freeze them for 10 minutes before assembling sandwiches.

Ice Cream Sandwiches with Milk Bar Cookies

Ice cream sandwiches are the quickest way to turn a cookie tin into a party. Pick your favorite ice cream flavor – vanilla, chocolate, or coffee all work well. Let the ice cream soften slightly so it spreads without breaking the cookies.

Scoop a generous amount onto one cookie, top with another, and gently press. Roll the edges in sprinkles, mini chocolate chips, or crushed cookies for extra texture. Wrap each sandwich in plastic wrap and freeze for at least 30 minutes before serving. This keeps the ice cream firm and the cookies chewy.

• Use a knife to smooth the ice cream if it’s too soft to scoop.

Milkshakes with Milk Bar Cookies

A cookie milkshake is like a dessert and a drink in one. Crumble two or three cookies into a blender with two cups of vanilla ice cream and a splash of milk. Blend until smooth, but leave a few small chunks for texture.

Pour into a glass and top with whipped cream and a whole cookie. The cornflake crunch adds a nice contrast to the creamy shake. Use the 12-count tin if you’re making multiple shakes – two cookies per shake is about right.

• Use cold milk and ice cream straight from the freezer for a thick shake.

Crushed Cookie Dessert Toppings

Crushed cookies make an easy topping for ice cream, yogurt, pudding, or even pancakes. Place cookies in a zip-top bag and crush them with a rolling pin. You can also pulse them in a food processor for a finer crumb.

For a chunky topping, break the cookies by hand. Sprinkle over your dessert right before serving so they stay crunchy. The caramelized cornflakes add a toasty flavor that works with both sweet and savory dishes – try them on a bowl of vanilla ice cream or a slice of cheesecake.

• Store crushed cookies in an airtight container for up to a week, but the crunch is best fresh.

Step-by-step: Make three desserts from one cookie tin

1. Choose your cookie tin: Pick a 6-count or 12-count Cornflake Chocolate Chip Marshmallow Cookie Tin. The 6-count works for a single dessert, while the 12-count gives you enough for all three ideas. Check the count: 6 cookies = about 3 sandwiches or 2 shakes; 12 cookies = all three desserts plus leftovers.
2. Make ice cream sandwiches: Soften your ice cream, scoop onto one cookie, top with another, and press gently. Roll the edges in sprinkles or crushed cookies, wrap in plastic, and freeze for 30 minutes. Freeze the sandwiches so they hold their shape – this is the step people often skip.
3. Blend a cookie milkshake: Crumble 2-3 cookies into a blender with 2 cups of vanilla ice cream and a splash of milk. Blend until smooth but still chunky. Top with whipped cream and a whole cookie. Use cold ingredients for a thick shake – add less milk if you want it extra thick.
4. Crush cookies for toppings: Put cookies in a zip-top bag and crush with a rolling pin for a chunky topping, or pulse in a food processor for fine crumbs. Sprinkle over ice cream, yogurt, or pancakes. Add the topping right before serving to keep it crunchy.

Products mentioned in this guide

• Cornflake Chocolate Chip Marshmallow Cookie Tin - 6 Count: Our crunchy, chewy riff on the classic chocolate chip cookie, packed full of caramelized cornflakes and gooey marshmallows in a deep vanilla base. Contains 6 individually wrapped cookies. The 6-count tin is perfect for a small batch of ice cream sandwiches or a couple of milkshakes – you get three sandwiches or two shakes with cookies to spare.
• Cornflake Chocolate Chip Marshmallow Cookie Tin - 12 Count: Our crunchy, chewy riff on the classic chocolate chip cookie, packed full of caramelized cornflakes and gooey marshmallows in a deep vanilla base. Contains 12 individually wrapped cookies. The 12-count tin gives you enough cookies to make sandwiches, milkshakes, and toppings for a crowd – you can try all three ideas without running out.

With a Milk Bar cookie tin, you can turn a simple treat into multiple desserts. Whether you make ice cream sandwiches, milkshakes, or crushed toppings, the Cornflake Chocolate Chip Marshmallow cookies add texture and flavor. Pick the 6-count for a small batch or the 12-count to share.