This Biscoff milkshake is creamy and full of Biscoff flavor. If you are Biscoff cookies and spread fan, this will be your favorite treat this time of the year. It is the perfect treat for the hot summer when looking for a quick sweet treat.
Why You will like this Biscoff Milkshake
- It is easy to make this milkshake;
2. You need a few ingredients and the perfect ratio.
This milkshake has the ideal texture and consistency.
Not too watery like juice and not as thick that you can’t use a straw for drinking. For more biscoff desserts, check out my Biscoff ice cream recipe and this biscoff cupcake recipe.
Ingredients
- ice cream– full-fat ice cream will yield the creamiest and smoothest milkshake. Low-fat ice cream will work too.
- Milk – use whatever milk you have at home. Remember that the higher the fat percentage of your milk, the creamier your milkshake will be. I use whole milk.
- biscoff cookies-lotus biscuit is the star of the recipe. They are crunchy and delicious and easy to find in most grocery stores. If you can’t find the Biscoff cookies, use speculoos cookies.
- Cookie butter -Biscoff cookie butter is added for a creamy milkshake.
- Topping-take your pick on your toppings. I love adding whipped cream and sprinkles. You can use crushed cookies and melted cookie spread in the recipe.
The recipe card at the bottom of the page contains full ingredients, measurements, and instructions.
Step By Step Instructions on How to Make the Milkshake
- Soften the ice cream. Allow the ice cream to sit at room temperature for about 7 to 10 minutes. This allows the ice cream to be scooped easily.
- Add the milk to the blender. It is a good idea to add the milk to the blender before adding all other mix-ins. Any milk will work for this recipe.
- Add the ice cream, cookies, and cookie butter spread. Add the amount of ice cream needed into the blender, followed by the biscoff cookies and the biscoff spread.
- Blend into desired consistency. Blend everything on a low setting until the desired consistency is achieved. If you want thick milkshakes, then add more ice cream. If you want a thin consistency, add more milk.
- Topping. Top the biscoff milkshake with whipped cream or mix-ins such as crushed cookies, melted cookie butter, and chocolate syrup, and sprinkles if desired. If you want something unique, then try my strawberry shortcake crumble recipe.
- Serve immediately and enjoy.
Expert Tips for Making this Recipe
- To make this milkshake even creamier, try using heavy cream or full cream coconut milk instead of whole milk.
- When buying ice cream, make sure you purchase natural 100% dairy ice cream, not frozen desserts.
- Allow the ice cream to sit at room temperature for around 5 minutes so it can soften enough to scoop. Softened ice cream will allow everything to blend as smoothly as possible.
- You can add another mix-in to create your own desired flavor. The possibilities are endless, from cookies and nuts to candy bars and frozen or fresh fruit. Chop them up in small chunks and blend them in the milkshake.
- If you find the milkshake too thick for your liking, add a few tablespoons of milk at a time, so you do not water it down.
- If you don’t have whipped cream, you can still make your own homemade whipped cream which is more delicious than store-bought. All you need is heavy whipping cream, sugar, and vanilla extract. Check the recipe card for details.
- Put serving glasses in the freezer an hour before you make a milkshake to keep the shake cold and frozen for longer when done.
Frequently Asked Questions
Can I Make This Ahead of Time?
I highly recommend you enjoy your milkshake immediately after you make it. But if you still want to make it ahead of time, more than 24 hours, then I suggest pouring it into your serving glass and putting it into the freezer after blending. When ready to drink, allow the milkshake to sit out for about 5-7 minutes or until it becomes drinkable again.
How do you Make a Milkshake without Ice Cream?
You can always make a milkshake without ice cream. All you have to do is add sugar and vanilla extract to the recipe in place of the ice cream. For a creamier milkshake, use cream or full-fat coconut milk.
Can I make this Biscoff milkshake vegan?
Yes, Biscoff biscuits and spread are vegan-friendly and made with vegetable oils. Replace the dairy milk with full cream coconut milk or any nut milk. You can also use vegan vanilla ice cream or add sugar and pure vanilla extract.
How Do You Make Biscoff Milkshake without a blender?
You can still make a delicious milkshake without a blender at home. You will need a bowl and a whisk to mix the ingredients. First, add the ice cream to the mixing bowl and slowly incorporate the milk while whisking. Crush the cookies into small crumbs and add them to the milkshake. Finally, add the cookie butter spread to the milkshake and whisk until you have a perfect consistency.
Another option is to use a mason jar for mixing. Allow the ice cream to soften and add it to the jar. Add the remaining ingredients to the jar, put the lid on, and cover tightly. Then shake the jar vigorously until well mixed. Pour the milkshake into a glass and serve.
How to Make a Healthy Biscoff Milkshake
For a healthy biscoff milkshake, reduce the ice cream and add a few tablespoons of superfood powders to the milkshake. You can also use Unsweetened matcha, cocoa powder, or protein powders as mix-ins.
How to Store the Biscoff Milkshake
This can be kept in the fridge for about 24 hours and taste fresh as the day it was made. When ready to serve, give it a good stir and dilute it a bit if it is too thick.
If you have a leftover milkshake, freeze them in popsicle molds to make biscoff popsicles for later use.
Video Tutorial on How to Make Biscoff Milkshake
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking
Linda!
Biscoff Milkshake Recipe
Equipment
Ingredients
- 2 cups vanilla ice cream
- ½ cup whole milk
- 2 tablespoons cookie butter
- 5 pieces biscoff cookies
Instructions
- Soften the ice cream. Allow the ice cream to sit at room temperature for about 7 to 10 minutes. This allows the ice cream to be scooped easily.
- Add the milk to the blender. It is a good idea to add the milk to the blender before adding all other mix-ins. Any milk will work for this recipe.
- Add the ice cream, cookies, and cookie butter. Add the amount of ice cream needed into the blender, followed by the biscoff cookies and the biscoff spread.
- Blend on into the desired consistency. Blend everything on a low setting until the desired consistency is achieved. If you want thick milkshakes, then add more ice cream. If you want a thin consistency, add more milk.
- Topping. Top the biscoff milkshake with whipped cream or mix-ins such as crushed cookies, melted cookie butter, and chocolate syrup, and sprinkles if desired. If you want something unique, then try my strawberry shortcake crumble recipe.
- Serve immediately and enjoy
Notes
Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the heavy cream on medium-high speed until it becomes thick, about 3 minutes. Add the sugar and vanilla extract, and whip until medium to stiff peaks form.
When you pull the whisk out of the bowl, and the cream holds its shape, your whipped cream is ready to be used. NB The nutritional calculations do not include the (5 pieces) biscoff cookies used.
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