Ingredients
- Lotus Biscoff Biscuits 4
- Lotus Biscoff Topping 2 tbsp
- Lotus Biscoff Smooth Spread 100g
- SpinneysFOOD Fresh Full Fat Milk 120ml
- Malted milk powder (Horlicks classic malt) 75g
- Vanilla extract ½ tsp
- Philadelphia Cream Cheese 2-3 tbsp, room temperature
- SpinneysFOOD Madagascan Vanilla Beans Ice Cream 1½kg
- Whipped cream 150g
- Maraschino cherries 4
- Sprinkles To decorate
Nutrition (Per serving)
- Calories 928
- Fat 50.7g
- Saturates 34.1g
- Protein 13.3g
- Carbs 104.5g
- Sugars 75.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Biscoff double-thick malt milkshake
American 15 Mins Prep
- Crush the biscuits and spread on a plate. Spread a little of the topping over the rims of 4 tall milkshake glasses. Roll the rims in the crushed biscuits. Drizzle the topping inside the milkshake glasses then place the glasses in the freezer for 30 minutes.
- Place the Lotus spread, milk, malted powder, vanilla extract and cream cheese in a blender. Blitz on a high-speed until a smooth thick paste forms. Add all the ice cream to the blender, if it is large enough, and blend until just combined. Pour the thick milkshake into the prepared glasses.
- Top with the whipped cream, a cherry and some sprinkles.