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salted caramel bourbon milkshake

October 25, 2013


I am surrounded by ice cream lovers.  Whitney can take down a pint of ice cream like no one’s business.  And my dad has a couple of scoops pretty much every night.  And yet…

I’m not really a scoop-of-ice-cream eater. I don’t order ice cream at restaurants, no matter how local / gourmet / homemade / handmade / artisan / fresh / premium it is.  (<– these are all descriptors I have seen on menus in like the past week)

I don’t ever pull a tub of it out of our freezer for dessert.

But I can’t get over my love of milkshakes.

I cannot explain it.

In my opinion, this shake flavored with rich salted caramel and bourbon is the best frozen dessert out there.  Enjoy!

Salted Caramel Bourbon Milkshake

1 pint vanilla ice cream
1/2 c. milk
1 c. sugar
1/4 c. water
1/2 c. heavy cream
2 tbsp. bourbon
1/2 tsp. salt

For the salted caramel bourbon sauce:
Add the sugar and  water to a saucepan and cook over medium heat for about 15 minutes.  Swirl the pan – don’t stir!  The mixture will slowly darken until it has reached a dark amber color.  Remove the pan from the heat and whisk for 30 seconds.  Slowly add the salt, cream and bourbon while whisking.  Let cool for 20 minutes.
For the milkshake:
Blend the ice cream, milk, and 1/2 c. of the salted caramel bourbon sauce.   Dip a spoon into the remaining salted caramel bourbon sauce and drizzle it around the inside of the glasses.  Pour the shake in the glasses and top with whipped cream and another drizzle of the sauce.

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