Ingredients
Scale
- 3 cups vanilla ice cream (about 4 large scoops, slightly softened)
- 1/4 cup Biscoff cookie butter spread (smooth or crunchy)
- 1/2 cup whole milk (adjust for desired thickness)
- 4-6 Biscoff cookies (divided: some for blending, some for garnish)
- Optional: 1/2 teaspoon vanilla extract
- Optional: Whipped cream for topping
- Optional: Extra Biscoff spread for drizzling
- Optional: Pinch of ground cinnamon
Instructions
- Prep Your Ingredients: Remove ice cream from freezer and let it sit at room temperature for 3-5 minutes to soften slightly. This makes blending much easier and prevents strain on your blender. Measure out your Biscoff cookie butter—if it’s very thick, you can microwave it for 10-15 seconds to make it more pourable.
- Crush the Cookies: Take 2-3 Biscoff cookies and place them in a sealed plastic bag. Use a rolling pin or the bottom of a heavy glass to crush them into various-sized pieces—some fine crumbs and some larger chunks for texture. Set aside a few whole or halved cookies for garnish.
- Add to Blender: Place the softened vanilla ice cream into your blender first (bottom layer), followed by the Biscoff cookie butter, whole milk, and half of the crushed cookies. If using vanilla extract or cinnamon, add them now.
- Blend Until Smooth: Start blending on low speed to combine ingredients, then gradually increase to medium-high. Blend for 30-45 seconds until completely smooth and creamy. Stop and scrape down the sides with a spatula if needed, then blend for another 10-15 seconds. The milkshake should be thick but pourable—it should coat the back of a spoon and slowly drip off.
- Check Consistency: If your milkshake is too thick, add milk 1-2 tablespoons at a time and pulse to combine. If it’s too thin, add more ice cream (1/2 cup at a time) and blend again. Remember: it’s easier to thin a milkshake than to thicken it, so err on the side of less milk.
- Prepare Glasses (Optional but Impressive): Warm extra Biscoff spread in the microwave for 15-20 seconds until it’s liquid enough to drizzle. Using a spoon or piping bag, create decorative swirls on the inside of your glass, then place glasses in the freezer for 2-3 minutes to set while you finish blending.
- Pour and Garnish: Pour the Biscoff milkshake into your prepared glasses, dividing evenly. Top with whipped cream if desired, sprinkle remaining crushed cookies over the top, and add a whole or halved Biscoff cookie to the rim of the glass for that bakery-style presentation. Drizzle with additional cookie butter if you’re feeling extra indulgent.
- Serve Immediately: This milkshake is best enjoyed right away while it’s perfectly thick and cold. Serve with both a thick straw and a long spoon—this shake is thick enough that you’ll want both options!
Notes
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- ce Cream Temperature: Slightly softened ice cream (but not melted) is the key to easy blending without adding too much liquid.
- Cookie Butter Consistency: If your Biscoff spread is very cold and thick, warm it slightly before adding to ensure it blends smoothly without clumps.
- Thickness Preference: Start with less milk than called for—you can always add more, but you can’t take it away.
- Make It Boozy: Adults can add 1-2 oz of bourbon, Irish cream, or coffee liqueur for a spiked version.
- Dairy-Free Option: Use non-dairy ice cream and milk alternatives, though texture may be slightly different.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large milkshake (approximately 16 oz)
- Calories: 545
- Sugar: 58g
- Sodium: 185mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg