Dulce de Leche Milkshake
A thick, creamy Argentinian-style milkshake swirled with spoonfuls of dulce de leche, vanilla ice cream, and a pinch of sea salt that sharpens the caramel flavor. Ready in 10 minutes with a blender and four main ingredients.
- Prep
- 8 min
- Cook
- —
- Wait
- 5 min
- Total
- 13 min
- Makes
- 2 shakes (about 12 oz / 360 ml each)
Steps
Before you start
- Chill two tall glasses in the freezer for at least 5 minutes so the shake stays cold and thick.
- Let the vanilla ice cream sit at room temperature for 5 minutes until a scoop presses in easily, but it is not melted.
- Use thick, spoonable dulce de leche (the jarred Argentinian-style kind), not thin caramel sauce or sweetened condensed milk.
- Measure the milk and keep it in the fridge until the moment you blend.
Chill the glasses
- Place two tall glasses in the freezer.
- Leave them while you prepare the remaining ingredients, at least 5 minutes.
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Ready when: Glasses feel frosty and very cold to the touch
Tip: Skip this step if freezer space is short; a fridge-cold glass also works.
Soften the ice cream
- Leave the vanilla ice cream on the counter for about 5 minutes while the glasses chill.
- Scoop out 6 level scoops (about 3 cups / 420 g) and set them in the blender jar.
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Ready when: Ice cream is scoopable but still holds its shape, not soupy
Tip: Over-softened ice cream makes a thin shake. If it starts to melt, return it to the freezer for 5 minutes.
Add the flavorings
- Spoon 1/2 cup (160 g) of the dulce de leche over the ice cream.
- Pour in 1/2 cup (120 ml) cold milk and add a small pinch of the sea salt (about 1/8 tsp).
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Tip: Pour the liquid in last so it sits near the blades and helps the thick mixture catch.
Blend until smooth
- Secure the lid.
- Blend on low for 10 seconds, then increase to high for 20–30 seconds.
- Stop and scrape down the sides if any dulce de leche is stuck, then blend 5 more seconds.
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Ready when: Shake is uniformly pale caramel in color, thick enough to slowly fall off a spoon, with no streaks or lumps
Tip: Don't over-blend; heat from the motor melts the ice cream and thins the shake. If too thick, add milk 1 tablespoon (15 ml) at a time.
Swirl the glasses
- Remove the glasses from the freezer.
- Divide the remaining 1/4 cup (80 g) dulce de leche between them and use the back of a spoon to smear it in thick ribbons up the inside walls of each glass.
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Ready when: Each glass has visible caramel stripes on the inside
Tip: If the dulce de leche is too stiff to spread, warm the spoon under hot water and dry it first.
Pour and serve
- Pour the shake evenly into the two prepared glasses.
- Sprinkle the remaining flaky sea salt over the tops and serve right away with wide straws and long spoons.
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Ready when: Glasses are filled to about 1 inch (2.5 cm) below the rim with a thick, glossy shake
Tip: Serve immediately; the shake thins as it sits.
Good to know
Tips
- Thick dulce de leche gives the best flavor and texture; if yours is thin, chill it for 30 minutes before using.
- For an even thicker shake, reduce the milk to 1/3 cup (80 ml).
- Top with whipped cream and a drizzle of extra dulce de leche for a dessert-style finish.
- Add a shot of cooled espresso (1 oz / 30 ml) for a caramel coffee version.
Make ahead
Glasses can be swirled with dulce de leche and returned to the freezer up to 1 hour ahead. Blend the shake just before serving.
Storage & reheating
Best served immediately. Leftover shake can be poured into a freezer-safe container and frozen up to 1 week; re-blend with a splash of milk (1–2 tablespoons / 15–30 ml) until smooth before serving. Do not store at room temperature. Opened dulce de leche keeps refrigerated up to 3 weeks.
Substitutions
- whole milk → Oat milk or other unsweetened plant milk. Gives a slightly lighter body; use the same amount.
- vanilla ice cream → Dairy-free vanilla ice cream. Makes the shake dairy-free if paired with plant milk and dairy-free caramel.
- dulce de leche → Cajeta (goat's milk caramel). Slightly tangier and thinner; use the same amount.
- flaky sea salt → Fine table salt. Use only a tiny pinch (1/8 tsp total) in the blender and skip the topping.