Nothing cools you down from the effects of the summer sun quite like a cold and refreshing milkshake. Ice cream desserts are as much a part of Southern summers as watermelons, bar-b-que, and pound cakes topped with seasonal fruit. From pies to cakes, ice cream is a versatile way to stay cool in the heat and humidity. You may not have an ice cream freezer on your back porch, but you can still make some delicious ice cream desserts, like this Salted Caramel-Pecan Milkshake. Stop by the store for some jarred caramel topping, and your favorite brands of vanilla and butter pecan ice creams. Try not to eat it all before you create this fabulous and frothy milkshake – be patient, it only takes 10 minutes. Simply place some caramel topping in the bottom of a glass and sprinkle with sea salt. In a food processor or blender, process the vanilla ice cream with the butter-pecan ice cream and a little bit of whole milk. Divide evenly between your glasses (or keep it all to yourself, we won’t judge), top with whipped cream, a little more caramel, and one more shake of sea salt. Kick your feet up and enjoy this refreshing milkshake on the porch at the end of a long day in the sun.
8 tablespoons jarred caramel topping
2 teaspoons flaky sea salt, divided
1 pint vanilla ice cream, softened
1 pint butter-pecan ice cream, softened
2/3 cup whole milk
1 cup whipped cream, for topping
4 tablespoons caramel topping, for topping
4 tablespoons chopped toasted pecans, for topping
How to Make It
Place 2 Tbsp. jarred caramel topping in bottom of each of 4 (1 1/4-cup) rocks glasses, and sprinkle each with 1/4 tsp. flaky sea salt. Process vanilla ice cream, butter-pecan ice cream, and whole milk in a blender until foamy and thick, 3 to 4 minutes.
Divide milkshake evenly among prepared rocks glasses; top each with 1/4 cup whipped cream, and drizzle each with 1 Tbsp. caramel topping. Sprinkle each with 1/4 tsp. flaky sea salt, and top each with 1 Tbsp. chopped toasted pecans. Serve immediately.