Q1: Can I make the Biscoff Cookie Milkshake dairy-free?

A1: Yes. Swap whole milk for a creamy plant milk such as oat or soy, and use dairy-free vanilla ice cream. Soy milk gives a protein boost, while oat milk keeps the texture silky.

Q2: How long does a Biscoff Cookie Milkshake stay good in the fridge?

A2: I recommend drinking it immediately for best texture and flavor. If you must store it, keep it in an airtight container in the fridge for up to 24 hours, though it will thin and lose creaminess.

Q3: Can I make a thicker Biscoff Cookie Milkshake for a spoonable treat?

A3: Absolutely. Use less milk and more ice cream, or add a scoop of frozen banana or Greek yogurt. You can also freeze the shake briefly and stir to firm it up.

Q4: Is the Biscoff Cookie Milkshake suitable for a higher-protein diet?

A4: You can make it more protein-forward by using Greek yogurt or a high-protein ice cream and choosing milk with higher protein content. Adding a scoop of unflavored or vanilla protein powder is another easy option.

Q5: Can I use Biscoff spread instead of crushed cookies in the Biscoff Cookie Milkshake?

A5: Yes. Use 1–2 tablespoons of Biscoff spread for the same signature flavor. It dissolves smoothly and can reduce the need to crush cookies, though you’ll lose the crunchy bits as texture.

Biscoff Cookie Milkshake

Description

A creamy and comforting Biscoff Cookie Milkshake that combines vanilla ice cream and whole milk with crushed Biscoff cookies for a sweet, indulgent treat.

Ingredients

Scale

2 cups (about 470 ml) vanilla ice cream
1 cup (240 ml) whole milk
10 Biscoff cookies, crushed
1 teaspoon vanilla extract
Whipped cream for topping (optional)
2 tablespoons caramel sauce (optional)
Extra crushed Biscoff cookies for garnish (optional)

Instructions

Crush the Biscoff cookies until you have a mix of fine crumbs and small crunchy pieces.
In a blender, combine the vanilla ice cream, whole milk, crushed Biscoff cookies, and vanilla extract.
Pulse to incorporate the cookies, then blend on medium-high until smooth.
If the shake is too thick, add a splash more milk; if it’s too thin, add more ice cream or ice.
For a café-style look, drizzle caramel sauce around the inside of serving glasses.
Divide the milkshake between two glasses, top with whipped cream and extra Biscoff crumbs, and serve immediately.

Notes

Use cold ingredients straight from the freezer for best results. If using fresh fruit, blend cold and add at the end to retain nutrients.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 35g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg

Keywords: Biscoff, milkshake, dessert, creamy, cookies