Salted Caramel Chunky Milkshake

5 from 2 votes

This fabulous Salted Caramel Chunky Milkshake is a real sweet treat. Incredibly velvety, smothered with caramel sauce, and little bits of chocolate chunks, this recipe is every bit of "heaven in a glass". Super easy to make and can be whipped together in less than 10 minutes.

Prep Time5

Total Time5

Course: Drinks

Keyword: beverage, caramel, chocolate, classic, dairy-free, drinks, easy, healthy, homemade, plant-based, recipe, sweet, traditional, vegetarian

Servings: servings

Calories: 1717kcal

Author: Shanika

Ingredients

MILKSHAKE:

3 cups salted caramel flavored dairy-free ice cream
1 cup Almond milk (You can use your favorite plant-based milk)
1 teaspoon vanilla extract
1 cup chopped semi-sweet vegan chocolate
Pinch of finely-ground sea salt

HOMEMADE VEGAN CARAMEL SAUCE:

1 cup organic brown sugar
6 Tbsps vegan butter
½ cup full-fat coconut milk (The can version)
Pinch of finely-ground sea salt

TOPPINGS:

Coconut whipped cream, homemade or store-bought (See Notes!)

US Customary - Metric

Instructions

HOMEMADE VEGAN CARAMEL SAUCE:

Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the coconut milk and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

MILKSHAKE:

Add the dairy-free ice cream, milk, and vanilla to a high-powered blender and blend on medium-high speed, until smooth, about 1-2 minutes.
Once milkshake consistency is met, pour milkshake into tall glass(es), and top each milkshake with coconut whipped cream, caramel sauce, and chopped vegan chocolate.
Add a straw and sip away and enjoy!

Notes

HOMEMADE COCONUT WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the full-fat coconut milk (3-4 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.** Once fully fluffy, remove from mixer bowl and continue recipe.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.

Nutrition