Salted Caramel Milkshake

Name: Salted Caramel Milkshake
Prep time: 8 min
Total time: 8 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups (540 g) vanilla ice cream, slightly softened, about 8 large scoops; ½ cup (120 ml) whole milk, cold; ¼ cup (80 g) thick caramel sauce, at room temperature; ¼ tsp (1½ g) fine sea salt; ½ tsp (2½ ml) pure vanilla extract; 2 tbsp (40 g) thick caramel sauce, for lining the glasses and drizzling; ½ cup (30 g) whipped cream, freshly whipped or from a can; ¼ tsp (1 g) flaky sea salt, for sprinkling

From the MyKitchenBank Kitchen

A thick, creamy vanilla milkshake swirled with buttery caramel and a pinch of flaky sea salt, finished with whipped cream and a caramel drizzle. It takes about 10 minutes and uses only a blender.

Prep: 8 min
Cook: —
Wait: 10 min
Total: 18 min
Makes: 2 milkshakes (about 12 oz / 360 ml each)

Jump to recipe ♡ Save

Steps

Before you start

Put two tall serving glasses in the freezer for at least 10 minutes so the shakes stay cold and thick.
Let the ice cream sit at room temperature for 3–5 minutes so it is scoopable but still very firm.
Use cold milk straight from the refrigerator. Warm milk will make the shake thin.
Use a thick, spoonable caramel sauce, not a thin ice cream topping, for the best flavor and body.

1
Chill the glasses
- Place two tall glasses in the freezer.
- Leave them for at least 10 minutes while you gather and measure everything else.
+ Show details− Hide details
Ready when: Glasses are frosty and cold to the touch
Tip: Skip this and the shake will start melting as soon as it is poured.
2
Soften the ice cream
- Set the ice cream on the counter for 3–5 minutes.
- Scoop 8 large scoops (about 4 cups / 540 g) into the blender jar.
+ Show details− Hide details
Ready when: A scoop pulls away easily but the ice cream is still firm, not soupy
Tip: Rock-hard ice cream makes you add more milk, which thins the shake.
3
Add the flavorings
- Pour the ½ cup (120 ml) cold milk over the ice cream.
- Add ¼ cup (80 g) caramel sauce, ¼ tsp fine sea salt and ½ tsp vanilla extract.
+ Show details− Hide details
Tip: Add the liquids first on top of the ice cream so the blades catch them and spin freely.
4
Blend until thick
- Secure the lid.
- Pulse 3–4 times, then blend on medium-high for 20–30 seconds.
- Stop and scrape down the sides if needed, then blend 5–10 seconds more.
+ Show details− Hide details
Ready when: The shake is smooth with no ice cream chunks and slowly drips off a spoon in a thick ribbon
Tip: Don't over-blend. Long blending warms the shake and thins it. If it is too thick to move, add milk 1 tablespoon (15 ml) at a time.
5
Decorate the glasses
- Take the glasses out of the freezer.
- Drizzle 1 tbsp (20 g) of the garnish caramel in a spiral on the inside of each glass, turning the glass as you go.
+ Show details− Hide details
Ready when: Caramel streaks run partway down the inside of each glass
Tip: The cold glass helps the caramel cling instead of sliding to the bottom.
6
Pour and top
- Pour the milkshake evenly into the two glasses.
- Top each with ¼ cup (15 g) whipped cream, then drizzle on any remaining caramel (about 1 tbsp total).
- Sprinkle each with ⅛ tsp flaky sea salt.
- Serve at once with a wide straw and a spoon.
+ Show details− Hide details
Ready when: Whipped cream sits in a tall swirl and the salt flakes are visible on top
Tip: Add the flaky salt last so it stays crisp and doesn't dissolve into the cream.

Good to know

Tips

For an extra-thick shake, reduce the milk to ⅓ cup (80 ml). For a thinner one, increase it to ⅔ cup (160 ml).
Use a good-quality ice cream with a high fat content for the best body and flavor.
Taste after blending. If you want a stronger salted caramel flavor, blend in another ⅛ tsp fine salt or 1 tbsp caramel.
Warm the caramel for 10 seconds in the microwave if it is too stiff to drizzle, then let it cool slightly before using.

Make ahead

Chill the glasses and measure the ingredients up to 1 day ahead. Keep the ice cream frozen until you are ready to blend. Blend just before serving.

Storage & reheating

Best served immediately. Leftover shake can be poured into a lidded freezer-safe container and frozen for up to 1 week. Let it sit at room temperature for 10–15 minutes, then re-blend with 1–2 tbsp (15–30 ml) milk to restore the texture. Do not refrigerate, as it will melt and separate.

Substitutions

whole milk → Unsweetened oat milk or other non-dairy milk. Oat milk gives the creamiest result. Use the same amount of cold milk.
vanilla ice cream → Dairy-free vanilla frozen dessert. Pair with non-dairy milk and a dairy-free caramel for a fully dairy-free shake.
whipped cream → Skip it, or use coconut whipped cream. The shake is still rich and creamy without it.
flaky sea salt → Extra fine sea salt, a tiny pinch. Use no more than a pinch, as fine salt tastes saltier than flakes.