Gordon Ramsay’s Biscoff shake is a thick, creamy milkshake made with vanilla ice cream, Biscoff cookie butter, crushed Lotus cookies, and whole milk, topped with whipped cream and cookie crumbles. It takes about 10 minutes to make at home, and most of that is freezing the glass.
This shake is a signature item on the menu at Gordon Ramsay Fish & Chips, his fast-casual restaurant chain in Las Vegas, Orlando, and Washington DC. There’s no published cookbook recipe for it, so this version is adapted from the restaurant’s ingredient list and Ramsay’s blending principles from Bread Street Kitchen, where he covers how to build texture in blended drinks.
The technique that separates this from a basic milkshake: the glass gets a cookie butter rim rolled in crushed Biscoff, then frozen before you pour. That frozen rim stays crunchy against the cold shake instead of dissolving into mush, so every sip has both smooth and crisp textures.
Gordon Ramsay Biscoff Shake Recipe
Course: DessertsCuisine: BritishDifficulty: Easy1
10
minutes680
Adapted from the signature shake served at Gordon Ramsay Fish & Chips restaurants. This home version recreates the thick, cookie-spiced milkshake using the same core ingredients listed on the restaurant menu, with blending techniques drawn from Ramsay’s Bread Street Kitchen smoothie method.
Ingredients
1 1/2 cups (225g) full-fat vanilla ice cream, softened 5 minutes at room temperature
1/3 cup (80ml) whole milk
1/4 cup (60g) Biscoff cookie butter (Lotus), plus 2 tbsp for the rim
4 Biscoff cookies (Lotus), 3 finely crushed and 1 whole for garnish
Whipped cream, for topping
Pinch of ground cinnamon, optional
Directions
- Prepare the glass: Warm 2 tablespoons of Biscoff cookie butter in the microwave for 10 seconds until spreadable. Use a spoon or your finger to coat the inside rim of a tall glass. Roll the rim into the crushed Biscoff cookies so they stick. Place the glass in the freezer for at least 10 minutes. The frozen rim locks the cookies in place and chills the glass surface, which keeps the shake thick longer.
- Blend the shake: Add the softened ice cream, whole milk, and 60g Biscoff cookie butter to a blender. Pulse 3 to 4 times first, then blend on low for about 10 seconds until just smooth. Don’t blast it on high because the motor generates heat and thins the shake out. You want it thick enough that it pours slowly, not like water.
- Assemble and serve: Pour the shake into the frozen glass. Top with a generous swirl of whipped cream and dust with cinnamon if using. Plant a whole Biscoff cookie into the cream at an angle. Serve immediately with a wide straw.
FAQs
Why does the glass need to be frozen before pouring?
A warm glass melts the shake on contact, which means the cookie butter rim slides off and the whole thing turns soupy in under two minutes. Freezing for 10 minutes drops the glass surface temperature low enough to keep the rim crispy and the shake thick through your last sip. Ramsay’s restaurant serves these in chilled vessels for the same reason.
Why pulse first instead of blending on full power?
Blending frozen ice cream on high speed forces the motor to work harder, which generates friction heat that warms the shake. This is the same principle Ramsay applies to his smoothie recipe from Bread Street Kitchen, where he blends fruit gently to keep the texture cold and thick. Pulsing breaks up the ice cream first, then a short low blend brings everything together without melting it.
Can I use a different type of milk?
Whole milk gives the best body because the fat content keeps the shake rich and smooth. Oat milk works as a swap but makes it slightly thinner, so reduce the amount to about 1/4 cup (60ml) to compensate. Almond milk and skim milk both produce a watery shake that tastes flat against the sweet cookie butter.
What makes this different from a regular Biscoff milkshake?
Most home recipes just dump cookie butter into a blender with ice cream and call it done. This version builds the Biscoff flavour into three layers: the cookie butter rim gives you texture on your lips, the blended cookie butter inside gives body and spice, and the whole cookie on top adds crunch as a garnish. That layered approach is how the restaurant version works too.
How do I make it thicker or thinner?
For a spoonable, frozen-custard consistency, cut the milk down to 3 tablespoons (50ml) and add an extra scoop of ice cream. For a more drinkable shake, increase milk to 1/2 cup (120ml). The cookie butter also thickens things, so if your shake feels too heavy, hold back on the cookie butter and drizzle it on top of the whipped cream instead. If you like frozen desserts, Ramsay’s baked alaska uses the same principle of temperature contrast between frozen and warm layers.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.