This Biscoff Milkshake is cold, creamy, and full of that sweet cookie butter flavor that melts right into vanilla ice cream.
If you’ve got a sweet tooth and love milkshakes that taste like dessert in a glass, you’re gonna love this one.
It’s only a few ingredients, takes minutes to make, and tastes like something you’d get at a fancy dessert spot—without even leaving your house.
Why I Love This Recipe
I made this for the first time on a hot day when I had a serious craving for something sweet and cold. I had Biscoff spread in the pantry, and I figured—why not blend it into a milkshake? One sip later, and I was hooked. It’s smooth, rich, and has that unmistakable spiced cookie flavor that makes it feel cozy but also super refreshing.
- Fast to make—takes 5 minutes!
- You only need a blender and a few ingredients.
- Tastes like a fancy milkshake shop version.
- Great way to use up leftover Biscoff spread.
What You’ll Need
- 1 cup vanilla ice cream (about 3 large scoops)
- ½ cup milk (whole milk works best)
- ¼ cup Biscoff cookie butter (melted slightly)
- 2 Biscoff cookies (crushed, plus more for topping)
- Whipped cream (for topping)
- Optional: Extra melted Biscoff for drizzling
Servings: 2
Total Time: 5 minutes
Tools You’ll Need
- Blender
- Measuring cups
- Small microwave-safe bowl (for softening Biscoff)
- Spoon
- Tall glasses
- Straw (optional)
Substitutions and Variations
- Use oat milk or almond milk for a dairy-free version
- Swap in chocolate ice cream for a chocolate-Biscoff twist
- Add a banana for extra thickness
- Top with crushed Oreos for a cookies-on-cookies vibe
Make Ahead Tips
You can soften the Biscoff spread and crush the cookies in advance. Keep them in sealed containers so you’re ready to blend in seconds.
Recipe + Instructions
Step 1: Soften the Biscoff Spread
Scoop ¼ cup of Biscoff cookie butter into a microwave-safe bowl. Microwave for about 10-15 seconds until just soft and slightly runny. Stir to smooth.
Step 2: Add Ice Cream, Milk, and Biscoff to Blender
Add 1 cup vanilla ice cream (3 large scoops), ½ cup milk, and the softened ¼ cup Biscoff spread to a blender.
Step 3: Add Crushed Cookies
Add 2 Biscoff cookies, crushed by hand or with a rolling pin, into the blender.
Step 4: Blend Until Smooth
Blend everything together on high speed for 30–45 seconds until the mixture is smooth and creamy.
Step 5: Pour and Garnish
Pour into two tall glasses. Top with whipped cream, a drizzle of melted Biscoff spread, and extra crushed cookies. Stick a whole Biscoff cookie on top for a fun look.
Pro Tips
- Let your ice cream sit out for 5 minutes so it blends easier
- Warm the Biscoff slightly to help it melt into the shake better
- If your blender is weak, blend the milk and Biscoff first, then add ice cream
- Crushed cookies add great texture—don’t over-blend if you like bits
- Chill your glasses in the freezer first for an extra cold shake
Macros (Per Serving – Makes 2 Servings)
- Calories: 410
- Protein: 6g
- Carbs: 42g
- Fat: 24g
(May vary depending on the milk and ice cream used)
Why This Recipe Works (Quick Science)
Biscoff spread melts easily into the milkshake because of its fat content, which blends well with the fat in the ice cream. This keeps the shake thick but smooth. The crushed cookies give you a slight crunch, and the added air from blending makes it light but rich.
Common Mistakes
- Using cold Biscoff spread: It won’t blend smoothly. Always soften first.
- Adding too much milk: It thins out the shake too much.
- Over-blending: Makes it too liquidy and loses the thick texture.
- Not crushing cookies enough: Big chunks can clog your straw.
What to Serve With
- Biscoff milkshake is rich on its own, but you can serve it with:
- Chocolate chip cookies
- Fresh strawberries
- Vanilla or cinnamon donuts
- A small bowl of pretzels for salty-sweet contrast
FAQ
Can I make this without a blender?
Not really—this one needs a blender for that creamy texture.
Can I use crunchy Biscoff spread?
Yes! It adds a little extra texture.
Can I freeze the milkshake?
It’s best fresh, but you can freeze leftovers and re-blend with a splash of milk.
Is it too sweet?
It’s sweet, but not overwhelming. If you’re worried, reduce the Biscoff spread to 2 tablespoons.
Leftovers and Storage
Store any leftover milkshake in the freezer in an airtight container. When ready to drink, let it sit out for 10 minutes and blend again with a little milk to get that creamy texture back.
Final Thoughts
This Biscoff milkshake is one of those recipes you make once—and then crave again the next day. It’s easy, fast, and always hits the spot. Try it out, share it with someone, and don’t forget to drop a comment below if you made it or want to tweak it!
