Malted Biscoff Milkshake

  Prep Time: 15mins
  Cook Time: 0mins
  Serves: 2 to 4


  • 600mL plant milk
  • 200g vanilla icecream - plus extra to serve
  • 60g malt syrup
  • 80g Biscoff crunchy spread - extra for glass decoration
  • ½ cup aquafaba (liquid from unsalted canned chickpeas)
  • 1 tsp vanilla
  • ¼ tsp cream of tartar
  • ¾ cup caster sugar
  • vegan sprinkles to serve


Step 1

First to make your marshmallow whip, pour the strained aquafaba into the bowl of a stand mixer, add the cream of tartar, and beat on high until the aquafaba becomes fluffy. Slowly sprinkle in the sugar, one spoon at a time, while continuing to beat on the highest setting. Once the sugar is all incorporated continue to beat for a minute or two, until the marshmallow holds stiff peaks. Place the bowl to the side.

Step 2

In a high speed blender, add the milk, ice cream, malt and biscoff and blend for about 30-60 seconds. Take your serving glass/es and with a spoon spread some Biscoff on the inside of the glass. Pour the milkshake into the serving glass/es, top each with a scoop of ice cream and a good amount of the marshmallow fluff. Decorate with sprinkles and serve.