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Creamy Biscoff Milkshake With a Caramelized Cookie Flavor - Smooth, Sweet, and Comforting

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Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients
  

  • Vanilla ice cream (2 to 2 1/2 cups): The creamy base that keeps the shake rich and smooth.
  • Whole milk (1/2 to 3/4 cup): Adds sippable consistency. Use less for a thicker shake.
  • Biscoff cookie butter (3 to 4 tablespoons): The star flavor—sweet, spiced, and caramelized.
  • Biscoff cookies (2 to 3 cookies): For blending or topping. Adds crunch and extra flavor.
  • Vanilla extract (1/2 teaspoon): Rounds out the flavor with a warm, bakery-style note.
  • Pinch of salt: Balances sweetness and sharpens the cookie butter flavor.
  • Optional add-ins: Whipped cream, for topping
  • Caramel sauce, for drizzling
  • Cold brew or espresso (1 to 2 tablespoons), for a coffee twist
  • Cinnamon (a pinch), for extra warmth
  • Milk alternatives (oat or almond) and dairy-free ice cream, if preferred

Instructions
 

  • Chill your glasses. Pop two glasses in the freezer for 10 minutes. A cold glass keeps the shake thick and frosty.
  • Soften the ice cream slightly. Let it sit on the counter for 3 to 5 minutes. This helps it blend smooth without over-mixing.
  • Add ingredients to the blender. Start with milk, then add vanilla ice cream, Biscoff cookie butter, vanilla extract, and a pinch of salt.
  • Blend until just smooth. Use medium speed and stop as soon as it’s creamy. Over-blending can make it thin.
  • Adjust thickness. If it’s too thick, add a splash more milk. If it’s too thin, add a scoop of ice cream and pulse.
  • Add cookie pieces. Toss in 1 to 2 Biscoff cookies and pulse 2 to 3 times. You want small bits, not dust, for texture.
  • Serve and top. Pour into chilled glasses. Add whipped cream, a drizzle of caramel, and crushed cookies on top.
  • Optional coffee twist. For a subtle buzz and deeper flavor, blend in 1 to 2 tablespoons of cold brew or espresso.