Gordon Ramsay Biscoff Shake Recipe

I figured making a Biscoff shake was brain-dead simple: toss ice cream and cookie butter in a blender, smash the button, and enjoy.
Wrong.

The first batch tasted bland, weirdly watery, and the cookie butter overpowered everything like a sugar bomb. Worse? It melted to soup in seconds.
Here’s what I missed: Ramsay’s desserts are deceptively engineered — balance, mouthfeel, visual drama. You can’t just dump ingredients. You have to build it in layers.

In this guide, I’ll show you how to actually master the shake so it looks, feels, and tastes like something you’d get at a Michelin-level burger joint.

Why This Works (And Where Most Go Wrong)

Most people screw up Biscoff shakes by:

• Using cheap, low-fat ice cream (kills creaminess)
• Overloading with cookie butter (it splits and gets greasy)
• Adding too much milk (turns to milkshake soup)

Gordon’s smart system:

• Rich, full-fat ice cream as the creamy base
• Cookie butter as an accent, not the main body
• Pre-chilling the glass for textural contrast
• Garnishing smartly for a final pop of crunch and flavor

This isn’t just a shake. It’s a Biscoff experience.

Ingredients That Actually Matter

• Vanilla Ice Cream (full-fat) – Your foundation. Think of it like the stock in a soup. No shortcuts.
• Whole Milk – Controls the flow. Skim milk? Forget it.
• Biscoff Cookie Butter (Lotus) – The flavor bomb. Must be balanced.
• Biscoff Cookies (Lotus) – For crunch and aroma.
• Whipped Cream – Lightens the final mouthfeel.

Mistake I made: Using almond milk once. Result? Thin, sad shake with none of the punch.

How To Make Gordon Ramsay Biscoff Shake

First, prep the stage.
Spread 60g of warmed Biscoff cookie butter on the rim of a tall glass. Immediately roll the rim into 3 finely crushed Biscoff cookies so it sticks. Freeze the glass. Freezing matters — it locks the garnish and chills the surface for better texture contrast later.

Now the shake.
In a blender, combine 225g high-quality vanilla ice cream, 80ml whole milk, and 60g Biscoff cookie butter. Blend until just smooth — no longer. Overblending warms it up and kills texture.

Assembly.
Pour the shake carefully into your frozen, garnished glass. Top with a heavy swirl of whipped cream and crown it with a whole Biscoff cookie planted at an angle like a flag.

What Gordon Ramsay Says About This Dish

“You eat with your eyes first.”

My Take:
I used to think that meant just ‘make it pretty’. It actually means create anticipation — thick rim, glossy shake, cloud of cream, dramatic cookie = you want it before you even sip.

“Balance is everything in desserts.”

My Take:
Too much Biscoff? It’s cloying and heavy. Proper balance = craveable.

“Cold is a texture.”

My Take:
Freezing the glass wasn’t just fancy. It made the first sip crispy-cold versus floppy warm. Massive difference.

What I Got Wrong (And How I Fixed It)

• Used low-fat ice cream: Shake was icy, not creamy.
  Fixed by switching to Häagen-Dazs Vanilla.
• Overblended: The motor warmed it up.
  Fixed by pulsing just until combined.
• Ignored glass freezing: Rim slid off and the shake melted too fast.
  Fixed by freezing glass 10+ minutes.

Variations That Actually Hold Up

• Chocolate Biscoff: Add a drizzle of chocolate syrup inside the glass.
• Boozy Version: Splash 30ml Bailey’s Irish Cream in the blender.
• Spiced Up: Sprinkle cinnamon on the whipped cream.

Warning: Adding extra cookie butter inside the shake can make it separate. Keep it controlled.

Pro Tips That Change the Game

• Softened Ice Cream: Let it sit 5 minutes out of the freezer. Blends smoother without heat buildup.
• Thicker Shake: Cut milk down to 50ml.
• Texture Upgrade: Add crushed Biscoff cookies after blending, stirring them in by hand.

Storage + Leftover Moves

• Storing: Fridge up to 1 day, tightly covered. It’ll soften but still taste good.
• Reheating (If Frozen): Blend with a splash of fresh milk.
• Second Use Idea: Refreeze into popsicle molds = Biscoff Shake Popsicles. Insanely good.

FAQs

Q: Can I use oat milk instead of whole milk?
A: You can, but it’ll thin the texture slightly and soften the flavor.

Q: Why does my cookie butter sink?
A: Overblending heats it up and splits the fat. Blend fast and cold.

Q: Can I make this without whipped cream?
A: Yes, but it misses that dramatic finish. Try dusting powdered sugar instead.

Q: How do I make it even thicker?
A: Use less milk and add 2 crushed Biscoff cookies into the blender at the end.

Try More Recipes:

• Gordon Ramsay Margarita Recipe
• Gordon Ramsay Mojito Recipe
• Gordon Ramsay Bordelaise Sauce Recipe