Salted Caramel Milkshake ~ Recipe | Queenslee Appétit (2024)

This Salted Caramel Milkshake is made with creamy vanilla ice cream and homemade salted caramel sauce. Topped with fluffy whipped cream, extra salted caramel sauce and toffee bits — this is the perfect chilly drink to indulge in this summer!

If you’ve been following this blog, you would know that I have a deep obsession with Salted Caramel or just caramel in general. I’ve enjoyed it in many forms, but with summer coming up, I thought I’d try it in milkshake form.

This milkshake does not disappoint, and as you can see, it doesn’t lack in salted caramel flavour. It’s super simple to make, just blend some vanilla ice cream, milk and salted caramel sauce together and Bob’s your uncle (did I use that saying right?).

A lot of people are intimidated when it comes to making homemade caramel sauce — but I promise you it is nowhere near difficult and is way better than store bought. It only requires 4 ingredients (excluding the vanilla which is completely optional) and takes less than 15 minutes to make. I go into more details on how to make your own salted caramel sauce in THIS POST, and I’ve also included step-by-step photos if you’re more of a visual learner.

I suggest making the salted caramel sauce a day before so it has time to cool down and thicken up. Once you’ve made the salted caramel sauce, the rest is completely fool-proof. Just add all of the ingredients to the blender and let it do all the hard work!

As for the recipe itself, those are just the measurements I used. Since these are milkshakes, the amount of ice cream, milk and caramel can easily be adjusted to your likings. If you prefer a thicker milkshake, add less milk. Thinner? Add more! And for the salted caramel sauce, I only added measurements for recipe purposes. You could totally dump the whole thing in if you wanted to!

To decorate the glass, I went a bit overboard for photography purposes. I started by smearing the caramel inside the glass using the back of the spoon. I then dipped the rim in the caramel, but the caramel didn’t run down enough. To get the drip effect, I poured the caramel into a small ziploc bag, cut off a small tip then dripped it around the rim.

To finish it off, these decadent milkshakes are topped with whipped cream, a swirl of even more salted caramel sauce (I couldn’t resist!), and toffee bits for added texture and flavour! This is the perfect treat for all you salted caramel lovers out there! Enjoy!

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Let’s get baking!

Yield: 2 large milkshakes or 4 regular milkshakes

Prep Time: 5 minutes

Total Time: 5 minutes

This Salted Caramel Milkshake is made with creamy vanilla ice cream and homemade salted caramel sauce. Topped with fluffy whipped cream, extra salted caramel sauce and toffee bits — this is the perfect chilly drink to indulge in this summer!

Ingredients

Salted Caramel Milkshake:

• 4 cups (8 scoops) vanilla ice cream, softened
• ½ cup whole milk
• ¼ cup salted caramel sauce

Whipped Cream:

• ½ cup heavy whipping cream, chilled
• 1 Tbsp. powdered sugar
• ½ tsp. vanilla extract

Rim & Glass:

• Extra Salted Caramel Sauce

Garnish:

• Salted Caramel Sauce
• Toffee bits

Instructions

For the Salted Caramel Milkshake:

1. Add ice cream, whole milk and salted caramel sauce to a blender. Blend until smooth. You can add more caramel if desired.

For the Whipped Cream:

1. Whip the chilled cream until it reaches soft peaks.
2. Add the powdered sugar and vanilla; beat until cream holds peaks. Set aside.

Optional Decoration:

1. Decorate the inside of your glass with salted caramel sauce. I poured a bit of the caramel sauce into a plate, dipped the back of a spoon in it, then smeared it on the inside of the glass.
2. Pour the caramel sauce into a small ziploc bag, cut off a small tip. Squeeze it out onto the rim of the glass and let it drip down the glass. This step is optional.
3. Pour your milkshake a few inches below the top, you don’t want it to overflow when you pile on the toppings. Top with whipped cream, extra salted caramel sauce and toffee bits. Enjoy!

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Love, Dedra ❤