Dairy Queen Cookie Crunch Blizzard Recipe

Dairy Queen's Crunchin' Cookie Blizzard is vanilla soft serve blended with the blue cookie coating of the Crunchin' Cookie Dipped Cone. At home, melt white chocolate with coconut oil and colour it blue, drizzle it into softened vanilla ice cream so that it hardens into shards, and fold in five crushed chocolate sandwich cookies. It makes two.

Where the cookie crunch Blizzard came from

It began as a customer's order. Dairy Queen launched the Crunchin' Cookie Dipped Cone in February 2025, and customers asked for its blue coating on other treats. Scary Mommy reported on 10 March 2025 that, according to a Dairy Queen spokesperson, the two most popular of those orders, a Blizzard and a parfait, were now officially on the menu. Brand Eating described the coating itself as blue with chocolaty cookie pieces.

Neither report lists what goes into the Blizzard beyond that coating. A Blizzard, by Wikipedia's description, is soft serve blended with mix-ins such as pieces of cookie or candy. This copy is built from those two facts, and MakeFoodLovely is not connected with Dairy Queen.

Recipe

Crunchin' Cookie Blizzard

A reconstruction of Dairy Queen's Crunchin' Cookie Blizzard — vanilla ice cream stirred with shards of a blue white-chocolate coating and crushed chocolate sandwich cookies. Two servings.

5.0 (1)Print

Prep

15 min

Total

25 min

Serves

2

Cuisine

American

Ingredients

• 3 ounces white chocolate chips (about 1/2 cup)
• 1 tablespoon refined coconut oil
• 1/8 teaspoon oil-based blue food colouring
• 3 cups vanilla ice cream
• 2 tablespoons cold whole milk
• 5 chocolate sandwich cookies (coarsely crushed)

Instructions

1. Melt the white chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring each time, until smooth. Stir in the food colouring and let the coating cool for 5 minutes.
2. Let the ice cream stand at room temperature for 10 minutes. Put it in a cold bowl with the milk and stir with a sturdy spoon until it is as thick as soft serve.
3. Drizzle half of the coating over the ice cream in a thin stream. Let it harden for a few seconds, then stir, breaking it into shards. Repeat with the rest of the coating.
4. Fold in the crushed cookies. Spoon the Blizzard into two cold cups and freeze for 10 minutes before serving.

Nutrition

Calories:

835

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The crunch in a cookie crunch Blizzard

The coating hardens because of the coconut oil, which is solid at refrigerator temperature. Poured onto ice cream in a thin stream it sets within seconds, and stirring breaks it into thin blue shards. Poured in one thick pool it sets into a lump.

White chocolate needs a colouring made for chocolate, oil-based or a powder. A water-based colouring makes it seize. The Crunchin' Cookie Dipped Cone page goes into both points.

Thick enough to turn upside down

Dairy Queen serves a Blizzard upside down to show how thick it is, as the same Wikipedia article notes. At home that thickness comes from not letting the ice cream melt.

• A cold bowl and cold cups. Ten minutes in the freezer for each.
• A spoon, not a blender. A blender turns three cups of ice cream into a milkshake before the cookies are in.
• Ten minutes in the freezer at the end. Stirring softens the ice cream; the short rest firms it up again.

Other cookies, other colours

Any crisp cookie works in place of the chocolate sandwich cookies. The colouring is for looks only and can be left out, which gives a white crunch.

Layered in a glass and not stirred, the same ingredients are the cookie crunch parfait. Another Dairy Queen copy on this site is the French Silk Pie Blizzard.