Biscoff Milkshake

If you are a Lotus Biscoff fan, this milkshake is going to be hard to stop making. Caramelized, spiced, rich and creamy, with little bits of blended cookie throughout that make it taste like the inside of a cookie butter jar, but better.

If you have been around my blog for a while, you know I love a good Biscoff recipe. This milkshake, though, is one I actually cannot take credit for. My daughter suggested it when I was filming my double chocolate chip frappuccino and she spotted what was left of our Biscoff jar from my air fryer Biscoff cake shoot. She looked at the jar, looked at what I was making, and the rest was pretty obvious.

I am glad she said something because this milkshake is really good. The Biscoff hits first with that sweet, caramelized flavor, then the cinnamon and brown sugar come through underneath. The vanilla ice cream pulls everything together and makes it rich and creamy without being too heavy, and the milk keeps it smooth enough to actually sip. It tastes a little like drinking cookie butter, but the vanilla balances it out so it never tips over into too sweet or too rich. The little bits of blended cookie throughout are what really make it, and if you finish it with whipped cream, caramel sauce, and extra crunchy crumbs on top, every sip has that mix of cold creamy milkshake and crisp cookie all at once.

If you are a fan of indulgent drinks that feel like a treat, the s'mores latte and the sunbutter latte are worth adding to your list. And if Biscoff is your thing, the air fryer Biscoff cake and these cookie dough cookies will not disappoint either.

Ingredients

The vanilla ice cream is the base of this milkshake, so use a good-quality brand with a rich vanilla flavor. Premium ice cream creates a thicker, creamier milkshake because it contains less air than lighter varieties. If you prefer a thinner consistency, let the ice cream soften for a few minutes before blending.

The Biscoff cookies give the milkshake its signature caramelized spice flavor and a little extra texture. Crush them before blending so they mix in evenly, and save a few extra cookies for the topping if you want a little crunch in every sip.

See the recipe card for exact quantities.

How to Make Biscoff Milkshake?

This Biscoff milkshake is thick, creamy, and full of caramelized cookie flavor. The cookies blend right into the vanilla ice cream, giving the milkshake a smooth, sweet base with that warm spiced Biscoff taste in every sip.

Blend the milkshake

Add the vanilla ice cream, milk, crushed Biscoff cookies, and vanilla extract to a blender, then blend until smooth and creamy.

• The milkshake should be thick but still pourable.

Prepare the glasses

Drizzle caramel sauce around the inside of two 16-ounce glasses if using.

• This step is optional, but it adds extra sweetness and makes the milkshake look more finished.
• Chill the glasses first if you want the milkshake to stay thicker a little longer.

Pour the milkshake

Divide the milkshake evenly between the prepared glasses.

• If the milkshake thickens too much while sitting, blend it again with a small splash of milk.

Garnish

Sprinkle crushed Biscoff cookies over the whipped cream.

• Add the cookie crumbs right before serving so they stay crisp.
• A whole Biscoff cookie on the rim makes the milkshake look more bakery-style.

Serve

Serve immediately while the milkshake is thick and cold.