Biscoff Cookie Milkshake Recipe

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Cozy Biscoff Cookie Milkshake Recipe, Made Simple

There’s something wonderfully nostalgic about a milkshake that not only cools you down but also wraps you in warm, spiced flavors. The Biscoff Cookie Milkshake Recipe brings that perfect balance of creamy vanilla and richly caramelized cookie crunch right into your glass. I love how the gentle cinnamon notes from the Biscoff cookies blend seamlessly with velvety vanilla ice cream — you’ll find it’s a little bite of comfort in liquid form.

Whether you’re whipping up a quick treat for an afternoon pick-me-up or entertaining friends with something a bit unique, this recipe hits the spot every time. It’s straightforward, quick, and deliciously indulgent — a surefire way to elevate your milkshake game without any fuss.

Let’s dive into what makes this recipe so wonderful and how you can bring it to life at home with ease and confidence.

Ingredient Lowdown

• Vanilla ice cream (2 cups): Your creamy base—opt for a high-quality, full-fat version for that luscious mouthfeel.
• Whole milk (1 cup): Adds fluidity and richness; feel free to swap with oat milk for a dairy-free twist, but whole milk really enhances creaminess.
• Biscoff cookies (10, crushed): These spiced, caramelized cookies provide signature flavor and texture. Crushing them releases fragrant warmth.
• Vanilla extract (1 teaspoon): A little boost to deepen vanilla notes, brightening the milkshake’s flavor profile.
• Whipped cream (optional): Adds an airy, soft top layer — makes every sip feel a little more fun.
• Caramel sauce (optional): Drizzling it inside your glass creates a glossy, toffee-kissed surprise with each sip.
• Extra crushed Biscoff cookies (garnish): For that irresistible crunch and visual appeal that invites you in.

Set Up for Success

Before you blend, take a moment to gather all your ingredients and tools. Having your cookies crushed and measured will keep the process smooth. I usually portion the ice cream and milk first, then crush the cookies gently in a sealed bag to avoid over-powdering. No oven or stove is needed here — just a trusty blender, and your glassware ready for some drizzle magic if you’re using caramel.

Step-by-Step: Biscoff Cookie Milkshake Recipe

1. Combine your base ingredients: Scoop the creamy vanilla ice cream into your blender jar, pour in the whole milk, and add the crushed Biscoff cookies along with the vanilla extract. You’ll notice the sweet-spiced aroma start to kick in as you get ready to blend.
2. Blend until luxuriously smooth: Pulse first to break down the cookies gently, then blend on medium speed until the mixture is thick, cold, and well-mixed. The milkshake should be creamy with little flecks of cookie visible, adding to the inviting appearance.
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Chef’s Notes & Success Tips

For the perfect texture, don’t overblend; you want little cookie specks dispersing their flavor without turning powdery. If your milkshake feels too thick, add a splash more milk to loosen it. Using cold ingredients right from the fridge ensures a refreshingly chill drink without watering it down.

3. Prepare your glasses with a caramel kiss: If you’re using caramel sauce, drizzle it generously around the insides of chilled 16 oz glasses. This touch adds sticky sweetness and makes each sip a little celebration.
4. Serve with flair: Divide the milkshake evenly between your prepared glasses, then crown each with a generous dollop of whipped cream for a soft, cloud-like finish. Don’t forget to sprinkle extra crushed Biscoff cookies on top — that crunch elevates the entire experience.
5. Enjoy right away: Milkshakes are at their best cold and fresh. Grab a straw, savor the first toasty, sweet-tart mouthful, and relish the cozy vibe you’ve just created.

Flavor Twists for Biscoff Cookie Milkshake Recipe

• Swap vanilla ice cream for salted caramel or butter pecan to deepen the richness.
• Add a pinch of cinnamon or nutmeg for extra warmth in cooler months.
• Blend in a shot of espresso to turn this into an adult-friendly “Biscoff affogato” styled treat.
• Try crushing peanut butter cups or chocolate chip cookies instead for a playful texture change.
• Add fresh banana for natural sweetness and a creamy body boost.
• Top with toasted coconut flakes or chopped nuts for an unexpected crunch.

Storage & Make-Ahead Tips

• Prepare the cookie crushing and measure out your ice cream and milk a day ahead, then cover and chill to save time.
• This milkshake is best enjoyed fresh — but you can store leftover blended shake in a sealed container in the freezer for up to 2 days; thaw slightly before re-blending.
• Whipped cream can be made in advance and kept refrigerated up to 24 hours for topping convenience.
• If you want to get creative, freeze portions in popsicle molds for Biscoff-flavored frozen treats.

Biscoff Cookie Milkshake Recipe FAQs

• Can I use a different type of milk? Absolutely! Whole milk is ideal for creaminess, but almond, oat, or coconut milk work well too. Just expect slight variations in texture and richness.
• What if I don’t have Biscoff cookies? You can substitute with any spiced cookie like ginger snaps or speculoos to maintain that caramelized warmth.
• Is this recipe suitable for kids? Yes! It’s naturally kid-friendly and can easily be made without any alcohol or caffeine.
• How can I make the shake thicker? Add more ice cream or even a bit of frozen banana to thicken up the milkshake without diluting the flavor.
• Can I prepare this dairy-free? Yes! Use dairy-free vanilla ice cream and your favorite plant milk, and you’re good to go.

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