Chocolate-lined glass, real whipped cream, proper cookie bits.
Whip the cold cream, powdered sugar and vanilla until thick and fluffy, then keep it in the fridge.
Drizzle chocolate syrup inside a tall glass and freeze it for 5 minutes.
Add the ice cream, milk and Oreos to a blender. Pulse a few times, then blend until smooth with small cookie bits still visible.
Pour into the chilled glass and top with the whipped cream.
Crush an Oreo over the top, add a whole one to the side, and serve immediately with a wide straw.
Too thick? Add a splash of milk. Too thin? Add more ice cream.