Apr 21

Biscoff Banana Cream Pie Milkshake

Banana Cream Pie Milkshake Recipe

I have a confession to make... I'm THAT lady -- you know, the one in the grocery store that squeals with delight when she finds marked down bananas and promptly loads up her cart.

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You see, while many people view marked down produce as spoiled and/or not worth the time and effort, I view it as an opportunity both to save money and to get a little creative. Those almost-too-ripe bananas can be frozen and used to make so-so smoothies amazing and creamy.

They're also the secret ingredient in my famous strawberry daiquiris -- and they're also a key ingredient in this banana cream pie milkshake recipe...

But the real star of this recipe is Biscoff Crunchy Spread. Perhaps you're familiar with Biscoff Cookies? You've likely tried them if you've flown Delta Airlines -- Biscoff Cookies are served on Delta flights. The spread is made with the cookies, and in addition to being totally delicious, it’s vegan, nut-free, produced in a nut-free facility and has no cholesterol or trans-fats per serving.

I should note that there's actually no ice cream used for this "milkshake". Instead, the frozen bananas and vanilla yogurt (my fave is Stonyfield Low Fat French Vanilla) combine to create a delicious refreshment that mimics ice cream, making this a much healthier alternative to a traditional milkshake.

Topped with some homemade whipped cream and a sprinkling of crushed up Biscoff Cookies, this cool and creamy treat is sure to please.

This recipe makes two one-cup serving -- or one large two-cup portion that's perfect for sharing!

Banana Cream Pie Milkshake

Yield: 2 servings

Serving Size: 1 cup

Banana Cream Pie Milkshake


  • 2 frozen ripe bananas, cut into chunks
  • 1 cup vanilla yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup Biscoff Crunchy Spread
  • whipped cream
  • Biscoff cookies, optional


  1. Combine frozen banana chunks, yogurt, milk and vanilla extract in blender container.
  2. Cover and puree until smooth, scraping down sides of blender if needed.
  3. Add Biscoff Crunchy Spread and pulse a few times to combine.
  4. Garnish with whipped cream -- for a real treat try homemade whipped cream -- and crushed Biscoff Cookies.


Be sure not to over process the shake after adding the Biscoff Crunchy Spread. You don't want to break up all of those tasty little chunks of cookie!

Wondering where you can purchase Biscoff Spread? It's been available in Belgium for about 3 years, but it can now be found on Walmart Supercenter shelves. Pick up a jar today -- you won't regret it...

Walmart Moms Disclosure

by Tara | 4 comments

{ 4 comments… read them below or add one }

Jenifer April 30, 2014 at 6:20 am

Yesterday I made this cream, delicious. Personally, I would add more bananas to the flavor was more pronounced.


Rose @LoseBellyFatBeRipped June 2, 2013 at 11:50 am

OMG this sounds so amazing – I just know it will be once I make it! I need to rush out and buy the Biscoff, but I already posted the link to this recipe on my Facebook page because you have so many yummy things on your blog.
Cheers :)


Kathy January 12, 2013 at 9:31 pm

Probably a dumb question…..do you freeze the bananas with the skin on or off?


Tara @ Unsophisticook January 13, 2013 at 3:30 pm

Not dumb at all! I’ve read that a lot of people freeze them with the peels on, but I tried it once and found them hard to peel. I peel them and either put them on a cookie sheet in the freezer or just put them in a plastic Ziploc bag flat to freeze.


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