This biscoff milkshake is like the best milkshake you’ve ever tasted in your life! It is thick, creamy and loaded with biscoff flavor from biscoff cookie butter AND biscoff cookies. Seriously delicious.
So when I say this biscoff milkshake is like the best milkshake you’ve ever tasted in your life, I’m not kidding around. It truly is the most delicious milkshake ever!
It is double thick and creamy and smooth and all those good things a milkshake needs to be, but in addition to that you have LOADS of biscoff flavor and that is what takes this milkshake over the edge.
Served topped with whipped cream, melted biscoff cookie butter and crushed biscoff cookies this is the cookie butter milkshake of your dreams.
And if you love biscoff desserts as much as we do, then you’ll also LOVE our biscoff blondies and our biscoff ice cream.
Ingredients You’ll Need To Make This Milkshake:
Ingredient Notes
- Vanilla ice cream – should definitely be a full fat version for the most delicious, thick and creamy milkshake.
- Biscoff cookie butter – creates the bulk of the biscoff flavor in this milkshake. You can usually find it in the same section of the store as peanut butter. Otherwise you can definitely get it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter is also perfect to use.
- Biscoff cookies – are blended up into the milkshake and then crushed up on top too!
- Milk – you can use any milk you have on hand.
How To Make Biscoff Milkshakes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add milk to the blender jug followed by vanilla ice cream, then the biscoff cookie butter, and finally the biscoff cookies.
- Blend until smooth!
- Pour into glasses and top it with whipped cream (optional) drizzle with melted biscoff cookie butter and sprinkle crushed biscoff cookies over the top.
Recipe Tips
Order of ingredients. Add the milk to the blender jug first, then the ice cream, then the biscoff cookie butter and biscoff cookies. This makes everything blend easier and stops the cookie butter from sticking to the bottom of the blender and not blending in properly.
Variable speed. If you have a variable speed blender then start off at slow speed and gradually build up the speed. This actually makes it all come together faster. If you don’t have a variable speed blender then you may need to stop your blender and scrape down the sides once or twice (or give it a shake, you know your blender!) before it will all come together.
Make it dairy-free. To make a dairy-free biscoff milkshake, just use a dairy-free milk such as soy milk or almond milk and a dairy free vanilla ice cream. Make sure it’s a full fat creamy dairy-free ice cream and it will work great. The biscoff cookie butter and biscoff cookies are already dairy-free!
Servings. This recipe will make two good size servings or one LARGE serving (no judgement here!).
Serve immediately. As soon as you’ve blended your milkshake, pour it out into glasses and serve immediately. It’s not something that will store super well as it will simply melt (even in the fridge).
More Biscoff Dessert Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Milkshake
Ingredients
- ½ cup Milk (120ml)
- 3 cups Vanilla Ice Cream (360g)
- ⅓ cup Biscoff Cookie Butter (83g)
- 2 Biscoff Cookies
For Serving (Optional):
- Whipped Cream
- 1 Tablespoon Biscoff Cookie Butter Melted
- 2 Biscoff Cookies Crushed
Instructions
- Add milk to the blender jug followed by vanilla ice cream, then the biscoff cookie butter, and finally the biscoff cookies.
- Blend until smooth.
- Pour into glasses. Top with whipped cream (optional), drizzle with melted biscoff cookie butter and sprinkle crushed biscoff cookies over the top.
Notes
- Biscoff cookie butter – can usually be found in the same section of the store as peanut butter. Otherwise you can definitely get it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter is also perfect to use.
- Order of ingredients. Add the milk to the blender jug first, then the ice cream, then the biscoff cookie butter and biscoff cookies. This makes everything blend easier and stops the cookie butter from sticking to the bottom of the blender and not blending in properly.
- Variable speed. If you have a variable speed blender then start off at slow speed and gradually build up the speed. This actually makes it all come together faster. If you don’t have a variable speed blender then you may need to stop your blender and scrape down the sides once or twice (or give it a shake, you know your blender!) before it will all come together.
- Make it dairy-free. To make a dairy-free biscoff milkshake, just use a dairy-free milk such as soy milk or almond milk and a dairy free vanilla ice cream. Make sure it’s a full fat creamy dairy-free ice cream and it will work great. The biscoff cookie butter and biscoff cookies are already dairy-free.
- Servings. This recipe will make two good size servings or one LARGE serving (no judgement here!).
- Serve immediately. As soon as you’ve blended your milkshake, pour it out into glasses and serve immediately. It’s not something that will store super well as it will simply melt (even in the fridge).
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