• 3 scoops of vanilla ice cream
  • 120ml whole milk
  • Whipped cream, for garnish
  • Caramel sauce, for drizzling
  • 70g Billington’s Gingerbread


  1. Drizzle inside of a glass with caramel sauce, and transfer to the freezer while you make the milkshake.
  2. In a blender, blend ice cream, 50g of Billington’s Gingerbread, and milk until smooth. Add more milk for a thinner consistency.
  3. Pour milkshake into glass and top with whipped cream. Drizzle with more caramel sauce and garnish with the remaining crushed Billington’s Gingerbread.

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