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.
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!
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…