Pour the unsweetened almond milk into the blender carafe.

Add the vanilla protein powder, vanilla extract, and one chocolate sandwich cookie.

Add the ice cubes to the mixture.

Secure the blender lid and process on high speed for 45 seconds until the emulsion is smooth.

Add the second chocolate sandwich cookie to the blender.

Pulse the blender 3 to 4 times to break the second cookie into small, textural fragments without fully pulverizing them.

Decant into a chilled glass and consume immediately.