SALTED CARAMEL MILKSHAKE
Steps:
- Dip the rim of two glasses in water, then into the crushed caramel candy. Set aside.
- Puree milk and dates in a blender until well combined (until there are virtually no date bits and pieces). Add frozen pineapple chunks, almond butter, vanilla and maple extracts, salt, and ice cubes. Blend on medium speed until ice cubes are pureed and beverage is thick and frothy.
- Divide between the 2 candy rimmed glasses and add a pinch of sea salt on each, if desired.
SALTED CARAMEL MILKSHAKE
Steps:
- For the salted caramel milkshake:
- Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
- For the salted caramel sauce:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
- *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
BAILEYS SALTED CARAMEL MILKSHAKE
A nice treat for any fan of Bailey's!
Provided by Grimm
Time 20m
Yield Makes 1 normal sized glass (without toppings) or 1 pint (with toppings)
Number Of Ingredients 0
Steps:
- Add the Baileys, coffee, ice cream, caramel, sea salt and milk to a blender and blend until smooth.
- Pour into a milkshake glass and serve with a dollop of ice cream, followed by whipped cream,
- Enjoy!
- Make more.
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- Add a teaspoon of caramel sauce to the bottom of two tall milkshake glasses then take a tablespoon of caramel sauce and drizzle it down the sides of the glasses.
- Add 6 cups of vanilla ice cream, 1 cup of milk, 4 tablespoons of caramel and a pinch of sea salt to a blender.
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- 1. Dip the rims of two tall glasses in water, then into the crushed caramel candy to line rims. Set aside.
- 2. In a blender, puree milk and dates until well combined (puree until there's virtually no date bits and pieces).
- 3. Next, add frozen pineapple chunks, almond butter, vanilla and maple extracts, salt, and ice cubes. Blend on medium speed just until ice cubes are pureed and beverage is thick and frothy.
- 4. Divide between the 2 candy-rimmed glasses and add an optional pinch of sea salt on each. Enjoy!
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4.6/5 (35)Category DrinksServings 2Total Time 5 mins
- Add ice cream, whole milk and salted caramel sauce to a blender. Blend until smooth. You can add more caramel if desired.
- 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.
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Reviews 12Estimated Reading Time 1 min
- Put all of the ingredients apart from the extra caramel into the Kinetix Control Blender and process on the ‘Smoothie’ setting until you it reaches a thick and smooth milkshake consistency.
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- Add the ice cream, chopped chocolate pieces, and Almond milk to a blender and blend on medium-high speed, until smooth. Place in the refrigerator until ready to use.
- In the meantime, grab your cups and add a few spoons of caramel sauce along side the inside of the glass. The pour in your milkshake and top with whipped cream (store bought or homemade).
- Repeat until all cups are used. Garnish with additional caramel sauce and chocolate chips or shavings, and sea salt (if desired). Wallah!
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- 1. If your dates are fudgy-soft, you can skip this step: Place the pitted dates in a small bowl and cover them with boiling water. Let the dates soak for 5 minutes.
- 2. Strain the dates and place them in a high-speed blender. Add the coconut milk, vanilla, sea salt, lemon juice, and ice.
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