I still remember the first time I tasted a Lotus Biscoff milkshake — the warm cinnamon-notes of the cookie against cold, creamy ice cream felt like a grown-up dessert and a cozy hug at once. This shake blends that crunchy caramelized spice into a silky drink that’s perfect for an indulgent afternoon treat or a show-stopping finish to a weekend meal.
Why you’ll love this dish
This milkshake nails the winning combo of sweet, spiced Biscoff flavor with classic vanilla cream. It’s fast to make, uses only a few pantry staples, and delivers an elevated café-style result at home. Whether you want something fun for kids, a dessert for guests, or a nostalgic pick-me-up, it fits the bill.
“Rich, smooth, and dangerously drinkable — the cookies make it taste like dessert and coffee shop magic all at once.”
- Quick to pull together (5 minutes active time).
- Budget-friendly: mostly store cupboard items.
- Easy to scale up for a crowd.
- Kid-approved and customizable for dietary needs.
How to make Lotus Biscoff Milkshake
Step-by-step overview:
- Chill your glass and gather ingredients.
- Soften and measure the Biscoff spread if it’s thick.
- Blend vanilla ice cream, milk, and cookie spread until smooth.
- Taste and adjust thickness or sweetness.
- Pour, garnish with crushed cookies or whipped cream, and serve immediately.
What you’ll need
- 2 cups (about 300–360 g) vanilla ice cream (use a high-fat ice cream for the creamiest result)
- 1 cup (240 ml) milk (whole milk for richness; see variations for alternatives)
- 1/2 cup (≈120 g) Lotus Biscoff cookie spread (cookie butter)
- 4 Lotus Biscoff cookies, crushed (for garnish)
Optional notes/substitutions:
- Replace vanilla ice cream with dairy-free vanilla ice cream to make it vegan (use dairy-free cookie spread or oat-based cookie butter when available).
- Use 3/4 cup milk for a thicker shake or 1 1/4 cups for a thinner one.
- Add a frozen banana for natural sweetness and extra creaminess.
Directions
- Chill glasses in the freezer for 5–10 minutes while you prepare ingredients.
- If the Biscoff spread is very firm, microwave it for 10–15 seconds to soften so it blends evenly. Stir before measuring.
- Scoop the vanilla ice cream into the blender. Add the milk and the Biscoff cookie spread.
- Start on low, then blend on medium-high for 20–30 seconds until smooth and velvety. Stop and scrape down the sides if needed.
- Check texture. If it’s too thick, add a splash of milk and pulse once. If it’s too thin, add another scoop of ice cream and blend briefly.
- Pour into chilled glasses. Sprinkle crushed Biscoff cookies on top. Add whipped cream or a drizzle of extra cookie spread if desired.
- Serve immediately with a straw and a long spoon.
Best ways to enjoy it
- Serve with a warm waffle or a slice of banana bread for contrast between hot and cold.
- Pair with a small espresso for a sweet-after-coffee treat.
- For a party, rim glasses with crushed Biscoff (press cookie crumbs into a little honey or warm Biscoff spread) for extra flair.
- Garnish ideas: whipped cream, caramel drizzle, crushed cookie crumbs, a pinch of cinnamon, or a whole cookie on the rim.
Storage and reheating tips
- Best consumed immediately. A freshly blended milkshake has the best texture and flavor.
- Short-term storage: keep any leftover milkshake in an airtight container in the fridge up to 24 hours. Expect separation — stir or reblend before serving.
- Freezing: you can freeze the milkshake in an airtight container for up to 1 month. Thaw in the refrigerator for a few hours and reblend briefly to restore creaminess. Note that texture may change after freezing.
- Biscoff cookie spread: unopened jars are shelf-stable. Once opened, store in a cool, dry place out of direct sunlight; refrigerating will firm it up but is not required.
Food safety note: this recipe contains no raw eggs. If you use fresh dairy, keep everything chilled and don’t leave the milkshake at room temperature for more than 2 hours (1 hour in hot conditions).
Helpful cooking tips
- Use a high-quality vanilla ice cream (higher fat content = richer mouthfeel).
- For a silkier blend, slightly soften the ice cream (let sit 2–3 minutes) but don’t let it melt. Over-softened ice cream makes the shake watery.
- Chill your glasses to keep the shake colder longer.
- If your blender struggles, pulse first to break up the ice cream, then blend on higher speed.
- To get cookie spread to coat the inside of the glass: warm 1–2 tablespoons for 5–8 seconds, spoon along the inside, then pour the shake in. It creates a pretty marbling effect.
Creative twists
- Salted caramel Biscoff shake: add 1 tablespoon caramel sauce and a pinch of flaky sea salt.
- Mocha Biscoff: dissolve 1–2 teaspoons instant espresso or add a shot of chilled espresso for coffee flavor.
- Peanut butter Biscoff: blend in 1/4 cup peanut butter for a nutty twist.
- Vegan/gluten-free: use dairy-free ice cream and a gluten-free cookie butter or substitute with crushed gluten-free spiced cookies.
- Boozy version: add 1–1.5 oz (30–45 ml) Irish cream, bourbon, or spiced rum per serving (do not serve to minors).
Common questions
Q: Can I make this dairy-free or vegan?
A: Yes. Use a dairy-free vanilla ice cream (coconut, oat, or soy-based) and a vegan cookie butter if available. Check the Biscoff spread label for any milk derivatives — pure Lotus Biscoff cookie butter is typically dairy-free, but always confirm packaging changes.
Q: How long will a milkshake keep in the fridge?
A: Up to 24 hours in an airtight container. Expect separation; reblend before drinking. For best taste and texture, drink it right after making.
Q: Can I use whole Biscoff cookies instead of the spread?
A: Yes — blend 6–8 crushed cookies into the shake, but the texture will be slightly grainier. Using both spread and crushed cookies gives the smooth flavor and crunchy garnish.
Q: My Biscoff spread is very thick. How do I make it blendable?
A: Warm it briefly in the microwave (5–15 seconds depending on jar size) or stir vigorously to soften. A little warmth makes it flow into the ice cream more evenly.
Q: How do I avoid a watered-down shake?
A: Use high-fat, well-frozen ice cream and minimal milk. Avoid adding ice cubes — they melt and dilute flavor. If you need it colder, chill the blender or glasses instead.
Enjoy your Lotus Biscoff milkshake — a simple recipe that tastes like a treat from your favorite café, made right in your kitchen.
Print
Lotus Biscoff Milkshake
- Total Time: 5 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A decadent milkshake blending sweet, spiced Biscoff flavor with creamy vanilla ice cream for a cozy dessert experience.
Ingredients
- 2 cups (about 300–360 g) vanilla ice cream
- 1 cup (240 ml) milk
- 1/2 cup (≈120 g) Lotus Biscoff cookie spread
- 4 Lotus Biscoff cookies, crushed (for garnish)
Instructions
- Chill your glass and gather ingredients.
- Soften and measure the Biscoff spread if it’s thick.
- Blend vanilla ice cream, milk, and cookie spread until smooth.
- Taste and adjust thickness or sweetness.
- Pour, garnish with crushed cookies or whipped cream, and serve immediately.
Notes
For a vegan version, replace vanilla ice cream with dairy-free ice cream and use dairy-free cookie spread. Adjust milk quantity for desired thickness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American