If you’ve ever craved the cozy, sweet hug of maple and vanilla in milkshake form, the Caramel Maple Cookie Shake from Dairy Queen probably lives rent-free in your head. It’s rich but not too sweet, creamy with soft bits of maple cookie crumble, and topped with a swirl of whipped cream that feels like autumn in a cup. And now you don’t have to wait for the seasonal rollout to taste it again.
This Caramel Maple Cookie Shake copycat blends vanilla soft-serve texture with maple crème cookie goodness and just a hint of real caramel for depth. Whether you’re chasing sweater-weather vibes or just want something indulgent between bites of salty fries, this shake is a sweet, slightly nostalgic nod to DQ’s fall lineup.
Table of Contents
How to Make a Caramel Maple Cookie Shake
Start by blending a maple-cookie infused milk base with vanilla ice cream until thick and creamy. Then fold in extra cookie crumbles for that chewy texture that lingers just like the real deal. A drizzle of caramel over maple-sweetened whipped cream brings it all together in one perfect fall-in-a-glass moment.
Nutrition facts (per 16 oz serving)
Calories: 620
Total Fat: 21 g
Saturated Fat: 12 g
Carbohydrates: 95 g
Sugar: 78 g
Protein: 10 g
Ingredients (1 serving, 16 oz)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
- 4 maple crème sandwich cookies (like Dare or Voortman)
- ¾ cup cold whole milk
- 1½ cups vanilla ice cream (soft-serve texture or low butterfat preferred)
- 1 tablespoon pure maple syrup
- 1 tablespoon caramel sauce (plus extra for topping)
- ⅛ teaspoon maple extract (optional, for stronger flavor)
- Whipped cream (for topping)
- Crushed maple cookies (for garnish)
Tools you’ll need
• Blender
• Measuring cups and spoons
• Ice cream scoop
• Small saucepan (optional for cookie syrup)
• Glass (16 oz)
• Straw and spoon
• Piping bag or spoon (for whipped topping)
Instructions
1. Make the maple-cookie milk base
Split the sandwich cookies and scrape the filling into a small bowl or saucepan. Warm with ¼ cup milk and maple syrup just until the filling melts (microwave or stovetop). Stir well and let cool for 1 minute.
2. Blend the shake
In a blender, add:
- remaining ½ cup milk
- vanilla ice cream
- cookie-milk base
- caramel sauce
- maple extract (optional)
Blend on medium until smooth but still thick. Should take about 15 seconds. You want it creamy, not soupy.
3. Add the cookie crumble
Pulse in one extra crushed cookie (or fold in by hand) so you still get chewy cookie bits in the finished shake.
4. Serve and finish
Pour into a chilled 16 oz glass. Top with whipped cream, a drizzle of caramel sauce, and crushed cookie crumbs. Sip with a straw and enjoy with a spoon.
Tips
• Use low-butterfat ice cream or softened soft-serve for the closest DQ texture.
• Add a pinch of salt to your base to balance the sweetness.
• For extra maple depth, use Grade A Dark maple syrup or a mix of syrup + extract.
• Chill your glass for 10 minutes before pouring to keep your shake frosty longer.
• Don’t over-blend the cookie crumbs, they should float, not disappear.
What to Serve with It
Sweet & Soft Pairings
• Snickerdoodle cookies – Their cinnamon warmth adds spice without overpowering the maple.
• Warm glazed doughnut – A maple-donut-meets-shake combo that tastes like a cozy weekend morning.
• Pumpkin bread – Soft, spiced, and comforting. Perfect with this fall-flavored shake.
Salty & Crunchy Sides
• Waffle fries – Just like at DQ, salty fries balance the sweet sip perfectly.
• Salted pretzel bites – That crunch and saltiness make every sip of shake pop even more.
• Cheddar crackers – A surprising but addictive combo, especially if you love sweet-savory contrast.
Cozy Combos
• Mini sausage rolls – A little savory bite alongside the sweet shake can turn it into a full snack.
• Grilled cheese sandwich – Yes, really. Creamy maple shake + crispy grilled cheese = comfort overload.
Variations
Mini Maple Shake
Cut everything in half for a kid-size treat or lighter dessert.
Boozy Fall Shake
Add a shot of bourbon or maple-flavored whiskey before blending. Sip slow and responsibly.
Vegan Version
Use coconut or oat milk and dairy-free vanilla ice cream. Skip the cookie fillings or use vegan maple cookies.
Caramel Swirl Upgrade
Pour 1 teaspoon warm caramel sauce along the inside of your glass before adding the shake for a fancier finish.
Maple Pecan Twist
Add 1 tablespoon chopped toasted pecans to the blender for a nutty crunch and depth.
Ingredient Substitutes (with reasons)
1. Maple Crème Cookies
Substitute: Any vanilla sandwich cookies + 1 tsp maple syrup + ⅛ tsp maple extract
Why it works: The vanilla sandwich cookies mimic the crunchy texture, while maple syrup and extract recreate the rich, syrupy maple flavor found in the crème filling of store-bought maple cookies.
2. Whole Milk
Substitute: Oat milk, almond milk, or evaporated milk
Why it works: These alternatives keep the shake creamy without dairy. Oat milk has a naturally sweet flavor that complements maple well, almond milk adds a subtle nuttiness, and evaporated milk gives richness close to DQ’s soft-serve base.
3. Vanilla Ice Cream
Substitute: Frozen yogurt, dairy-free vanilla ice cream, or banana-based “nice” cream
Why it works: Each option still delivers that cold, creamy base. Frozen yogurt is tangy and lower in fat, dairy-free versions keep it vegan, and banana “nice” cream gives natural sweetness with a fruit-forward twist.
4. Maple Syrup
Substitute: Agave syrup with maple extract, or brown sugar syrup
Why it works: Agave is a neutral sweetener that blends smoothly, and with maple extract, it mimics the flavor well. Brown sugar syrup (made by simmering brown sugar and water) adds molasses depth that pairs beautifully with the shake’s autumn tones.
5. Caramel Sauce
Substitute: Butterscotch sauce, maple butter, or leave it out
Why it works: Butterscotch delivers a similar warm, buttery note. Maple butter adds a luxurious maple richness without extra sweetness. Leaving it out focuses the shake on maple alone, keeping it simple and classic.
6. Whipped Cream
Substitute: Coconut whip, homemade vanilla whipped cream, or skip it
Why it works: Coconut whip adds a tropical creamy contrast, homemade whip lets you adjust sweetness or infuse maple, and skipping it makes the shake lighter without losing flavor.
Ingredients
- 4 maple crème sandwich cookies (like Dare or Voortman)
- ¾ cup cold whole milk
- 1½ cups vanilla ice cream (soft-serve texture or low butterfat preferred)
- 1 tablespoon pure maple syrup
- 1 tablespoon caramel sauce (plus extra for topping)
- ⅛ teaspoon maple extract (optional, for stronger flavor)
- Whipped cream (for topping)
- Crushed maple cookies (for garnish)
Instructions
1. Make the maple-cookie milk base
Split the sandwich cookies and scrape the filling into a small bowl or saucepan. Warm with ¼ cup milk and maple syrup just until the filling melts (microwave or stovetop). Stir well and let cool for 1 minute.
2. Blend the shake
In a blender, add:
- remaining ½ cup milk
- vanilla ice cream
- cookie-milk base
- caramel sauce
- maple extract (optional)
Blend on medium until smooth but still thick. Should take about 15 seconds. You want it creamy, not soupy.
3. Add the cookie crumble
Pulse in one extra crushed cookie (or fold in by hand) so you still get chewy cookie bits in the finished shake.
4. Serve and finish
Pour into a chilled 16 oz glass. Top with whipped cream, a drizzle of caramel sauce, and crushed cookie crumbs. Sip with a straw and enjoy with a spoon.
